Life & Cuisine Of Elvis Presley

"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."--BOOK JACKET.Title Summary field provided by Blackwell North America, Inc. All Rights Reserved