Since the release of Annick Giroux’s ingenious Hellbent for Cooking: The Heavy Metal Cookbook, a popular outcry has clamored for sample recipes from the book. Part of the problem with that has been selecting one stellar recipe from among the hundred-plus dishes on display. So here’s a simple solution—check out the lead-off recipe from the Appetizers section, the first blast of culinary warfare on display. Voila! Chris Reifert of AUTOPSY’s simple but deadly masterpiece: Mummified Jalapeño Bacon Bombs.

As Reifert himself says: “I usually manage to eat myself sick on these when they are around.” I can vouch for that on my end—at least three times I’ve exceeded the recommended dosage, and suffered happily.

Click above to enlarge, expand, print, duplicate, share, and serve. For more info on Annick’s book, with its 101 recipes from 32 countries, including bands like Thin Lizzy, Trouble, Mayhem, Gorgoroth, Accept, Slough Feg, The Gates of Slumber, Anthrax, Sepultura, Gwar, Sigh, and many many more… CLICK HERE for http://www.hellbentforcooking.com .

And while you’re struck helpless by Reifert’s masterful bacon bombs, squirm over to the resurrected Autopsy’s MySpace site for new music and info on their upcoming 2011 album, Macabre Eternal.

Are you in Montreal this weekend? Are you near Canada? Are you even half-alive? “Morbid Chef” and hellfire commando DJ Annick Giroux is throwing a massive metal cookbook bash at the underground Bar Katakombes [1635 St. Laurent] for the release of her latest claim to fame, Hellbent for Cooking: The Heavy Metal Cookbook.

Loud and proud entertainers Exciter Bëehler [Recipe for Disaster / Tour Bus Molotov Cocktail, page 188], the mighty Metalian, and Rochester, NY, renegades Orodruin [Witchfinder Grinder Turkey Club, page 144] will turn up the heat, while Annick mixes up a small swimming pool of Mortal Sin’s potent Mayhemic Destruction Fuel [drinks, page 222]. You might want to devour Blasphemy’s delectable Misanthrope’s Last Supper [poultry, page 130] before heading over to rage the night away…

Response to Annick’s cookbook has been enormous worldwide, from Latvia to Malaysia to Germany to Canada to everywhere else. Brazilian Playboy even interviewed the Morbid Chef. She deserves a party, so get to the Katakombes and get her a glass of Richard Christy’s manly Viking Testicle [page 214].

And yes, this is completely fun but completely serious. Schmier of Destruction gave up the Pizza Tonno recipe [seafood, page 154] that was the star attraction of his restaurant for many years. “Sweet book indeed!” he says. “I hope people support that great idea Annick had! I unveiled the secret of the best pizza in the world. Customers of my restaurant would have killed to get the recipe!”

For all of you who freaked out over the Hell’s post a few weeks back, this is a special demo post dedicated to Annick Giroux, whose awesome Morbid Tales ‘zine has uncovered the mysteries of so many francophone metal acts of the 1980s, and who is about to enter metal history this Tuesday with the release of HELLBENT FOR COOKING: The Heavy Metal Cookbook on Bazillion Points Books.

Oxenkiller—or possibly Oxen Killer, to be perfectly honest—are as unknown, unsung, and as French as it gets. They tread an unreasonable line between gleeful and gloomy, and come across as the closest thing to Mercyful Fate I’ve ever heard apart from the real thing. There was an EP on King Klassic records a couple years after this demo that stupidly tried to float a giant electric airbrushed ox as a band mascot, but forget about that—it  sounds completely different from this slow, catchy and morbid piece of classic European heavy metal.

OXENKILLER * 3-song demo 1985 [36.9MB]

Watch this space, because as soon as I can salvage the band’s definitive coverage in Suck City from the fanzine heap of history, I will scan and post. Rudö Anvilmeister’s incredibly clever drawing of an oxen laying on its back with hoofs in air and knife in belly really says it all!

…and in this case the pudding is Chocolate Pudding “Devil” Style, from Italy’s Death SS, on page 197. Coming November 24 from Bazillion Points Books.

HELLBENT FOR COOKING