The Life and Cuisine of Elvis Presley

Overview

Nothing was more important to Elvis Presley than his menu: buttery biscuits, six-egg omelets served with a pound of burnt bacon, fried dill pickles, grits and cheese, bologna cups, Miss Vertie's sweet potato pie, Coletta's barbecue pizza, turnip greens, crowder peas, fried peanut butter and banana sandwiches. Food was Elvis' first and most lasting love. Elvis cuisine reflects his life - both innocent and fabulous - and, in the end, possibly just too much. Elvis cuisine is Southern cooking raised to baroque new ...
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Overview

Nothing was more important to Elvis Presley than his menu: buttery biscuits, six-egg omelets served with a pound of burnt bacon, fried dill pickles, grits and cheese, bologna cups, Miss Vertie's sweet potato pie, Coletta's barbecue pizza, turnip greens, crowder peas, fried peanut butter and banana sandwiches. Food was Elvis' first and most lasting love. Elvis cuisine reflects his life - both innocent and fabulous - and, in the end, possibly just too much. Elvis cuisine is Southern cooking raised to baroque new heights. Elvis cuisine is snacking without guilt. Elvis cuisine is eating whenever, whatever, and however much you want. Elvis cuisine is literally food lust. To write The Life and Cuisine of Elvis Presley, David Adler set out to discover exactly what Elvis ate at every stage of his life and career, from the 1940s through the 1970s. He went where Elvis ate and talked to the people Elvis ate with to get more than 70 actual recipes and the fascinating, untold stories. In Tupelo, he learned about young Elvis' favorite dishes at a family reunion at Elvis' birthplace. In Memphis, he interviewed the head of the Memphis Nutrition Services and discovered what Elvis ate at the Humes High cafeteria. He traveled to the Army Cook School in Fort Lee, Virginia, to experience firsthand the nuances of Elvis' chow in the service. He sampled the opulent buffets of Las Vegas, the spectacular luaus of Hawaii, and the glitzy fare of Hollywood. And to top it all off, Elvis' Graceland cook made dinner for David served on the King's own plates. This is the definitive Elvis cookbook. And it includes stories about the King and his eating style that will delight, shock, and surprise even the most knowledgeable Elvis fan or curious person. The Life and Cuisine of Elvis Presley is the first book to explore the last great frontier of Elvis' life - his stomach.

Here are over 70 authentic recipes for the foods Elvis enjoyed all his life--from six-egg omelettes and burnt bacon to fried dill pickles and his trademark peanut butter and banana sandwiches--as originally prepared for him by those who knew and loved him best. Photos. (Crown)

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Editorial Reviews

Publishers Weekly - Publisher's Weekly
Writes Adler of the King, ``Food, his first love, was the love that destroyed him.'' Here is some that did, along with story snippets from the life of Elvis. If you want fried squirrel, you can find it. Likewise, ``Shit on a Shingle''--the creamed chipped beef that Elvis ate while doing time in the army. (``Some claim,'' notes Adler, ``the army ruined Elvis.'') The volume surveys snacks, meals at Graceland, road food in the 1950s, the deep-South stuff of Presley's boyhood, Hollywood, Las Vegas (including a recipe for his wedding cake), and a chapter devoted wholly to Elvis's diets. Adler writes in the strong first person--the story of Elvis's food is also the story of the author's exploration of the King's stomach--and studs his tale with oddnesses: Nurses Cocke and Seamon, who cared for Elvis at Baptist Memorial Hospital in Memphis when he ailed; Lora Down of New York City's East Village, who bakes chocolate cornbread twice a year ``for Elvis'' with the hope of bringing him back from the dead. (The recipe, dictated by ``the spirits,'' is of course included.) Jauntily designed with insets of drumsticks, Twinkies, and an authentic Elvis grocery list, the book's bound to entertain a good many people who may or may not want to raise new tastes to their lips. Adler also wrote Elvis My Dad . Photos not seen by PW. (July)
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Product Details

  • ISBN-13: 9780517880241
  • Publisher: Crown Publishing Group
  • Publication date: 7/27/1993
  • Edition description: 1st ed
  • Edition number: 1
  • Pages: 159
  • Product dimensions: 7.89 (w) x 9.10 (h) x 0.45 (d)

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