From Library Journal
One of the great record labels in rock and roll history, Stax Records spawned the Memphis sound in the early 1960s. Nix was there from the beginning, playing in one of Stax's first bands, the Mar-Keys, along with the legendary Donald "Duck" Dunn and Steve Cropper and later finding success as a songwriter and producer. In his highly entertaining exploits, Nix crosses paths with Elvis, Bob Dylan, Booker T. & the MGs, Leon Russell, and George Harrison, to name a few. Though the book does not fill the need for a comprehensive history of Stax or the Memphis sound, and a ghostwriter could have helped tighten up the prose, anyone even slightly interested in Sixties rock music or R&B will enjoy Nix's tales. Tacked on to the end is a collection of recipes from musicians both famous and obscure. They range from the primitive (bologna, cheese, and crackers from Willie Mitchell) to the complex (Don Henley's Texas Chili), with a few actually sounding good enough to try.?Lloyd Jansen, Stockton-San Joaquin Cty. P.L., Cal.
Copyright 1997 Reed Business Information, Inc.
You cannot have too many sex-and-drugs-and-rock-'n'-roll bios, and this one adds a fresh twist to the genre: after leading us on a loving excursion through the late-'50s-to-'80s pop scene, Nix wraps up with more than 50 recipes submitted by truly "cookin'" musicians. Now, the life-story part of the book is fine. Nix's account of the squalid rock lifestyle squares with those of myriad other rock "survivors," and his reminiscences of rock and country legends Dewey Phillips, Elvis (and the rest of the Memphis mafia), Leon Russell, Joe Cocker, and others amuse, none more so than those of Nix's relationship with legendary bluesman Furry Lewis. In fact, this is one of the better rock reads, as far as balancing music and ancillary lifestyle concerns goes. But the recipes set it apart. Dishes from musicians ranging from Annie Lennox to Reba McEntire offer something for every palate. Especially recommended: Little Milton's catfish-head soup and Alvin Lee's personal take on bubble and squeak. Tasty!
Mike Tribby