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Mosh Potatoes: Recipes, Anecdotes, and Mayhem from the Heavyweights of Heavy Metal Paperback – Bargain Price, November 16, 2010

4.6 out of 5 stars 53 customer reviews

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Paperback, Bargain Price, November 16, 2010
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Editorial Reviews

Review

Mosh Potatoes is the book I should have thought to write, but Steve beat me to it. I can do nothing but give a hearty Horns-up salute, as this book is everything I love. Kick Ass recipes from some of the biggest names in the biz, proving, once and for all, that COOKING is indeed METAL. Ice down the beer, fire up the grill, turn it up to 11, and start cooking—every recipe in this book is pure evil. And I mean that in the most delicious way.” —Chris Santos, Food Network Star (“Chopped”) and Chef/Owner, Stanton Social

“Food and music are as important as oxygen to a musician and you should never travel without either of them. Keep a copy of Mosh Potatoes in your kitchen and your guitar case to make sure your culinary desires are well tended to, both at home and on the road.” —Dave Ellefson, Megadeth

“This is the book to get your 'pit' on, the BBQ pit! Killing in the kitchen!” —Bobby Blitz, Overkill

“I am thrilled to be included in this amazing peek at the world's most extreme heavy metal cookbook. This is a must have! Seriously BASS ASS!” —Scott Rockenfield, Queensryche

“Mosh Potatoes is so damn hot that Satan himself would get out of the kitchen!” —Morgan Lander, Kittie

“Mosh Potatoes sets the stage to eat to the beat of a different drummer!”—Frankie Banali, Quiet Riot

“Preheat your oven, blanch your vegetables, plug in your ghetto blaster and crank up the Metal. Mosh Potatoes will be an ear-splitting dining experience.” —Joel Grind, Toxic Holocaust

“I'm really excited to be a part of Mosh Potatoes. After all Metal Heads have to eat too!” —Jason Bittner, Shadows Fall

“Finally, a cookbook worthy of the metal militia. In this kickin' compendium of horn-throwing eats, the baddest boys (and girls) of heavy metal dish up their favorite recipes.” —The Press Democrat (Santa Rosa, CA)

“The message here: Metal gods get hungry, too. And if they can cook, so can you.” —Ft. Lauderdale Sun-Sentinel

About the Author

Steve Seabury has an extensive history in the music industry from performing, working at various record and marketing companies, interviewing major acts, and hosting events – most recently ZZ Top’s anniversary DVD release at the Hard Rock Cafe. He began his career at Mayhem Records, where he helped launch such acts as Cradle of Filth and Nothingface into stardom. At Spitfire Records/Eagle Rock Entertainment, Steve was the National Sales Director and A&R and had the opportunity to work with rock legends Testament, Zakk Wylde, Ronnie James Dio, Alice Cooper, Ted Nugent, and new developmental acts like Dog Fashion Disco and Sixty Watt Shaman. At Concrete Marketing, Steve orchestrated and initiated several marketing campaigns for numerous platinum artists, including Metallica, Velvet Revolver, Iron Maiden, Avenged Sevenfold, Breaking Benjamin, Damageplan, Judas Priest, and many more. He has taken his experience and recently formed two new companies: Barley & Hops Management and a new record company called Giddy Up! Records that is distributed through Sony/Red. You can also see him thrashing like a maniac with his new metal band, Moth Eater. Steve lives in Queens (home of the New York Mets) with his wife Lisa. This is his first book.
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Product Details

  • Paperback: 272 pages
  • Publisher: Atria Books; Original edition (November 16, 2010)
  • Language: English
  • ISBN-10: 1439181322
  • ASIN: B005EP23GU
  • Product Dimensions: 0.8 x 7.5 x 9.2 inches
  • Shipping Weight: 14.4 ounces
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (53 customer reviews)
  • Amazon Best Sellers Rank: #1,499,934 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By M. Chalpin on November 10, 2010
Format: Paperback
What a great idea! As a huge heavy metal fan, I found this book to be not only entertaining and filled with recipes from some of my favorite artists, but the food was actually really good! I don't cook often, but I found that these recipes were not too complicated, and the result was a very good meal. Who knew these people were not only artists in the music industry, but also in the kitchen?

In collecting these recipes, Seabury manages to outdo Martha Stewart, and didn't even steal millions by insider trading. Hope he does a follow up.
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This book is an absolute must for heavy metal lovers, even if they are not avid cooks. Most of the recipes sound great and the few that are left have amusing stories with them (even though they're for things like cheese toast). Almost every recipe has a blurb from the recipe provider and many of the recipes are written with quite a lot of personality to them. The mix of artists is fantastic too. Off the top of my head, there's:

Anthrax
Cattle Decapitation
Lamb of God
Whitechapel
Psychostick
Lita Ford
Guns n Roses
Strapping Young Lad
Genitorturers
Cancer Bats
Testament
Dillinger Escape Plan
Shinedown
Motorhead
Ozzy Osbourne (band, not him)
Alice Cooper (band, not him)
3 Inches of Blood
Black Label Society
Dog Fashion Disco/El Creepo/Polka Dot Cadaver (lead singer for all of them provided a recipe)
Megadeth
Testament
More I can't remember. There are only a few artist repeats (Anthrax I know provided at least two), so there is plenty of variety.

With that being said, these recipes are NOT the height of cuisine. I knew that going into it, but some of the reviews suggest that others were expecting more. There are a few surprisingly sophisticated dishes, but almost everything is good, rib-sticking comfort food- the kind you would expect a heavy metal band to chow down on after a show. Get this book because you love the music. The quality of the book is just fine. The pictures are a bit low quality (black and white), but that's hardly a big deal.
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Format: Paperback
I purchased this for my cousin - he likes metal and cooking, great idea! The title also made me giggle - the quality of the book when it arrived did not. I could have printed something equally as shoddy with my rubbish printer at home and then cut out the cover with my own scissors to create that same uneven finish that you get with really, really cheap birthday cards! Sorry but had to share this in the hope that whoever is printing this improves the quality!
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I bought this for my son who had requested it as a Christmas gift. After receiving it I decided to look through it. There are lots of great recipes and stories from the individual musicians. Some of the recipes are simple and basic, but I was really surprised to find that some of them were chef inspired and very nutrient rich.
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As someone whose been to cooking school, cooks all the time as I don't have a microwave and I don't eat processed food. Get this book for the enjoyment of it. Don't get it to show off your culinery attributes. The few 'real' recipes that are more than slap together cooking are the vegetarian ones. The only recipe I really felt myself urged to do was by Lemmy ... if you've read the book you'll understand. I've never laughed so hard.
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I absolutely love this book. If there is one thing I know... rockers love their foods hot and spicy!! The concept of this book is awesome and fun. It is a great gift for those friends that have everything. I have bought SEVERAL copies of this book to give as gifts for all my rockin' cook friends and I know it will make their day and their palates happy.
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I was pleasently surprised with this book. It not only has great little stories from each artist, but the recipes are great. I have made several of the recipes and have been asked where I got the recipes. Try this book. I know you will like it.
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Format: Paperback
I love this book. It shares a shelf with books by Gordon Ramsay and lots of high-end restaurants, but I go to this one more often than all the others. Whether you want a pasta, curry, chili, chicken, or vegetarian meal, there's something in here. I almost always have most of the ingredients on hand, and they don't usually call for anything that'll take ages to find. Perhaps because the people who contributed the recipes aren't career chefs, but people who cook for themselves, their families, and their friends, the recipes tend to be easy to understand, not too complicated, and possible to execute in a reasonable amount of time. Don't mistake them for being bland or unremarkable though. There are some weird things in the book, but I've tried no fewer than a dozen recipes and they've all been perfectly satisfying.
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