Hot Damn And Hell Yeah / Dirty South: A Vegan Cookbook by Ryan SplintHot Damn And Hell Yeah / Dirty South: A Vegan Cookbook by Ryan Splint

Hot Damn And Hell Yeah / Dirty South: A Vegan Cookbook

byRyan Splint, Vanessa Mazuz

Paperback | October 11, 2005

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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'sThe Dirty South, meets Ryan Splint's Australian masterpieceHot 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!
Ryan Splint is the author of theHot Damn & Hell Yeah cookbooks. He lives in Vancouver, BC.
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Title:Hot Damn And Hell Yeah / Dirty South: A Vegan CookbookFormat:PaperbackDimensions:128 pages, 8.5 × 5.5 × 0.31 inPublished:October 11, 2005Publisher:Microcosm PublishingLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0977055701

ISBN - 13:9780977055708

Reviews

Editorial Reviews

“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