Hot Damn And Hell Yeah : The Dirty South Cookbook
A new, completely redesigned and re-written third edition with a new recipe (Crazy Hippie Spring Rolls!) of two great vegan cookbooks combined! An anthology of Vanessa's The Dirty South, meets Ryan Splint's Australian masterpiece Hot Damn and Hell Yeah. HDandHY is a finely illustrated and designed collection of recipes that aren't afraid of spices but are suited for those into easy to find ingredients that don't taste like sawdust. The Dirty South is a unique take on southern cooking, vegan style with some tasty delectables, especially for those not afraid of garlic or baking. Sizzling with great cooking ideas and recipes, nutrition isn't always the first priority for either of these editors but the recipes are damn tasty!
- Paperback | 128 pages
- 138 x 212 x 8mm | 117.93g
- 01 Nov 2008
- Microcosm Publishing
- Bloomington, IN, United States
- 3rd Second Edition, Second ed.
- 1 Illustrations, unspecified
Other books in this series
About Ryan Splint
Ryan Splint is the author of the Hot Damn & Hell Yeah cookbooks. He lives in Vancouver, BC.
"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"