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Are you hungry tonight?: Elvis' favorite recipes, edited by Brenda A. Butler. This book also contains photographs.

One of the recipes available in The I Love Elvis Cookbook is a great grits-and-cheese dish. The book, by Elizabeth Wolf-Cohen, is mentioned in the 14 April 1999 San Jose Mercury News. In the review, columnist Carolyn Jung also briefly discusses a bit of Elvis' [colorful] past: "Would you believe that grits became a staple of Elvis' diet when his father was sent to prison for forging a check for the sale of a pig? For three years, Elvis and his mother, Gladys, survived on grits, cheese and locally grown vegetables from neighbors".

Fit for a King : The Elvis Presley Cookbook, by Elizabeth McKeon, Ralph Gevirtz, & Julie Bandy. Many of the recipes came from Elvis' longtime cook, Alvena Roy.

Lorrie Guttman, the food editor of the Tallahassee Democrat, reviews Fit for a King: The Elvis Presley Cookbook in her column of 14 August 1997. There is an online version of her original printed article. She scrutinizes the authenticity of the recipes and there is also some scholarly discussion of the authenticity of an Elvis recipe for Mango Chutney Pinwheels (!?). On the same web page, there is the extra added attraction of "Breakfast with the King", a multimedia presentation describing a favorite Elvis meal, complete with calorie and fat information.
NOTE: to view the multimedia presentation, you must have Quicktime [browser plug-in]

Elvis in Hollywood: Recipes Fit for a King, by Elizabeth Mckeon. With a foreword by Wayne Newton. Subtitled "a Cookbook and a Memory book", this publication also contains rare photographs and will surely delight loyal Elvis fans.

Presley Family Cookbook, by Vester Presley [Elvis' uncle] and Nancy Rooks. Authoritative and informed overview of Elvis' favorite dishes.

The Life and Cuisine of Elvis Presley by David Adler contains many of the Elvis recipes you will find in the other books. One of the recipes that really caught my attention is the "Elvis Presley Fried Dill Pickles".

John Bradley's El Ranchito, a different kind of website. His tip for making the Elvis recipes: "Precede and follow each meal with a liberal dose of alcohol and quaaludes." (Things are sure getting mean an' ugly real quick-like, aren't they!) Anyway, the recipes he cites are actually from Brenda Butler's book listed above.

Tony at tonymeador.com is a digital graphics designer. He's also an eclectic kind of guy: one of the pages on his site discusses the all-time Elvis favorite Aunt Boo's Peanut Butter and Banana Sandwich recipe.

The Mining Co. has an August 1997 article by Diana Rattray. Includes the famous Peanut Butter and Banana sandwich, but there are other recipes that you'll enjoy, such as Baked Apple and Sweet Potato Pudding.

Although many Americans, as children, ate peanut-butter-and-banana sandwiches, probably very few ever had them prepared in true Elvis-style: first you toast the bread, then you assemble the sandwich, and finally you fry it. One fan suggests that Elvis also had a variation— an unusual version in which you also add bacon strips!

Another recipe continues the peanut-butter-and-bacon-strip theme with Fool's Gold Loaf (an Elvis recipe). You don't use slices of bread for this dish. Instead, you hollow out a loaf of French bread and you fill it and bake it.