There are a few guys who have rightly earned themselves the title of culinary bad boy’ in the past few years Anthony Bourdain Marco Pierre White David Chang But these guys are nothing compared to the heavy metal home cooks who contributed the recipes for Annick Giroux’s new cookbook Hellbent For Cooking.” Serious Eats.com
Part global cookbook, part underground metal compendium” New York Post
"What these bands have in common is metalan art form, an attitude, a lifestyle. It's not just a gimmick in the cookbook context; it comes screaming through the recipes." LA Weekly
"Hellbent for Cooking is a true metalhead cookbook."Houston Press
Sweet book indeed! I unveiled the secret of the best pizza in the world. Customers of my restaurant would have killed to get the recipe!” Schmier, Destruction
Positively no false meals every single metalhead who gets around in the kitchen needs this book.” Decibel
From heavy metal royalty the evilest of cookbooks.” Flavorpill, The 10 Best Musical Cookbooks
"The book addresses an interesting reality: Music and food are inextricable." Hour Detroit
This is probably the most physically beautiful book I’ve ever seen.” Cosmo Lee, Invisible Oranges
While I’m no cook myself, this will certainly be on my to buy’ list as I am especially curious on how to concoct the Midnight Meatloaf!” The Left Hand Path.com
Fantastic beyond belief” And Now the Screaming Starts
About the Author
For six years, Annick produced and edited the acclaimed Morbid Tales underground metal fanzine. Now working as a graphic designer in Montreal, she also DJs weekly at the celebrated Katacombes venue, designs record sleeves for metal bands, and organizes and promotes local live gigs.
Hellbent for Cooking is her first book. --This text refers to an out of print or unavailable edition of this title.