In the introduction, the cookbook describes Elvis as "like the king who walks among his people and sits with them to share their repast." I had to look up what repast means, but then again I am not a Elvis Consultant. The recipes are unremarkable -- although I didn't see any using Quaaludes as an ingredient -- but each recipe has a little intro to set the mood, which is a nice touch. Here's the intro for the Banana Coconut Chiffon Pie recipe:
"Imagine you're driving through the South in the 1960s. the place names crop up on little white signs, not those huge green things. Memphis. Jackson. Tupelo. Shreveport. It gets awfully hot in the car, so you swing into one of those little roadside cafes for a glass of iced tea. My, but it's cool inside. They've got one of those little glass cases with all the pies displayed, and goodness, doesn't the banana coconut chiffon look good!
As you leave, and push through the screen door, a big Cadillac with a bunch of boys in it pulls up. You chat a bit and they tell you're they're headed to--" beat the living daylights out of some uppity black man who wanted to be served at a lunch counter?
That's where I thought that paragraph was going. Fine, I guess the Elvis Consultant isn't as big on historical accuracy after all.
The second best thing about this cookbook is that it includes directions for making Elvis and Priscilla's six-tiered wedding cake. The recipe calls for 31 POUNDS of Crisco: 11 pounds for the batter and 20 pounds for the frosting. This brings up the main problem with an Elvis cookbook: Do you really want to follow in the culinary footsteps of a man who died at age 42? I wouldn't, but then again, what do I know? For an expert opinion, call the Elvis Consultant.