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Hellbent For Cooking to be unleashed in November Calling all doomslobs. Annick Giroux's book, Hellbent For Cooking: The Heavy Metal Cook Book is set to ship next month via Bazillion Points Books, the same publisher who brought us a US publishing of Swedish Death Metal and the forthcoming books:Only Death Is Real, Touch and Go Magazine and Metalion: The Slayer Mag Diaries. Author, publisher and Sirius/XM radio personality, Ian Christe, was kind enough to let us grab a few images and text to spread the word around. 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 7" Meatloaf. The menu provides an eclectic mix of dishes, desserts and drinks and may actually inspire me to try and make a few of these recipes myself. The book is 192 color pages and pre-orders are being taken now. $24.95 gets you the book in the US and $34.95 is the cost for our friends overseas. A full list of contributors to the book can be found here. Now, here's what Bazillion Points has to say about it: With this delicious collection of favorite basic recipes by heavy metal bands from around the globe, Annick “The Morbid Chef” Giroux declares war on junk food, and fires up the flame for a special heavy metal feast. Hellbent for Cooking feeds voracious appetites with a varied menu of over a hundred recipes from thirty countries, including Yorkshire Pudding from England, Beer Pizza Crust from Germany, Spaghetti Barracuda from Italy, Fårikål from Norway, Country Lamb Exohiko from Greece, Churrasco from Brazil, and Mushroom Steak à la Jack Daniel’s from the United States. ![]() The dishes are legendary, and so are the bands. Feel the heat of thrash metal pioneers Sepultura, Kreator, Anthrax, and Nuclear Assault; the proto-metal heavy rock of Thin Lizzy, early Judas Priest, and Uriah Heep; the slow-cooked doom of Pentagram and Saint Vitus; and the extreme cuisine of underground pioneers Autopsy, Death, Repulsion; and Norway’s infamous black metal chefs Mayhem and Gorgoroth. Raise your infernal fork for madman Chris Reifert’s Mummified Jalapeño Bacon Bombs, then sample Roast Beef with Green Beans prepared under the watchful eye of Udo Dirkschneider of Accept. Try After the Bombs’ Speed Metal Vegan Tofu, or Eyehategod’s favorite New Orleans Blood Red Beans and Rice. Afterwards, Doro Pesch of Warlock serves her Black Forest Cake, and Richard Christy from Death pours his trademark cocktail, the mighty Viking Testicle. Now for anyone with a taste for metal: The kitchen gates are open—grab your weapons of mass nutrition and let the feasts begin!
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Calling all doomslobs. 
A Uriah Heep recipe?
I bet the Autopsy dish is fucking sick.