Hot Damn and Hell Yeah: The Dirty South CookbookPaperback Vegan Cooking
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- Publisher: Microcosm Publishing
- Format: Paperback | 128 pages
- Dimensions: 138mm x 212mm x 8mm | 118g
- Publication date: 1 October 2005
- Publication City/Country: Bloomington, IN
- ISBN 10: 0977055701
- ISBN 13: 9780977055708
- Edition: 2
- Edition statement: 2nd
- Illustrations note: 38 b/w illustrations
- Sales rank: 72,520
Two great vegan cookbooks have been combined--an anthology of "The Dirty South," issues 1-3 and "Hot Damn and Hell Yeah"--in this incredible compilation. A unique take on southern cooking, vegan style with some tasty delectables, "The Dirty South" is especially for those not afraid of garlic or baking. "Hot Damn and Hell Yeah "is a finely illustrated collection of spicy recipes. Sizzling with great cooking ideas, the recipes are incredibly mouthwatering and the perfect addition to any vegan kitchen.
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Vanessa Mazuz runs a vegan bakery. She lives in Raleigh, North Carolina. Ryan Splint is the author of the classic vegan cookbook "Hot Damn and Hell Yeah: Recipes for Hungry Banditos."
"This book offers two primarily vegan cookbooks in one. Both were originally written in a zine format but are now presented in book form, each starting from one of the book's covers. You'll find sauces (including Bourbon Whiskey BBQ Sauce), breads, side dishes, soups and chilies, main dishes, and plenty of desserts. Among the creative recipes that Ryan Splint shares in "Hot Damn and Hell Yeah!" are Hush Puppies (delicious served with red beans and rice), Cranberry Scones, Vietnamese-Style Curry, Mighty Chewy Brownies, and Apple Enchiladas. Vanessa Doe's creations in The "Dirty South Vegan Cookbook" include Rosemary Sweet Biscuits, Fake Fried Chicken (made with seitan), Injera (Ethiopian bread) with Ethiopian stews, Blackeye Pea Cakes, and Espresso Cake." --"Vegetarian Journal"