‘Hellbent for Cooking’ Author Reveals Extreme Dedication to Craft
Before finalizing the recipes for the first heavy metal cookbook, ‘Hellbent for Cooking: The Heavy Metal Cookbook,’ Canadian author Annick ‘Morbid Chef’ Giroux cooked and tested each of the 101 recipes submitted to her by various members of established and underground bands. “I love cooking and I love metal, and I wanted it to be really authentic,” Giroux tells Noisecreep. “The only way to do that was to taste everything I put in the book.”
For a metal fiend and food freak, this might seem like a sumptuous treat, and for many of the recipes — Sepultura guitarist Andreas Kisser’s Churrasco Beef in Soy Sauce, ex-Accept vocalist Udo Dirkschneider’s Roast Beef with Green Beans, the late Thin Lizzy frontman’s mom Philomena Lynott’s Sunday Brunch Lamb Roast, Doro singer Doro Pesch’s Black Forest Cake — it was.
Although it’s a tough battle, Giroux’s favorite metal dish is Mayhem drummer Jan Axel ‘Hellhammer’ Blomberg’s recipe Fårikål. “It’s a delicious lamb and stew meal with cabbage,” Giroux says. “It takes about two minutes to put together. You boil it for two hours, so it’s tender and perfect. But it’s made with lamb, so it still has an exotic taste to it.”
Not everything in ‘Hellbent for Cooking’ was so palate-pleasing for Giroux. Even though she’s got an appetite for adventure and a stomach of metal, even she flinched at the recipe submitted by Master’s Hammer guitarist Tomáš ‘Necroc—’ Kohout.
“He gave me a recipe for testicles,” laughs Giroux. “It’s balls stuffed with nuts and cooked with marinated fish. I don’t like the big smell of fish, and just handling the balls totally grossed me out. I took a small bite to taste what it was and it tasted a bit like liver.
He told me that it’s hard to find balls in the Czech Republic, but he has connections.”