Hot Damn and Hell Yeah shows regular people how to use familiar, easy-to-find ingredients to create tasty, spicy vegan incarnations of typical Southwestern (and a little Southern) food. This is not the stereotypical healthy vegan fare: Nothing comes second to flavor in these recipes The tastes you'll be concocting in your kitchen in no time are evoked by custom illustrations throughout the book of skeletal characters in the Old Southwest.
About the Author
Ryan Splint: Ryan Splint is the author of the Hot Damn & Hell Yeah cookbooks. He lives in Vancouver, BC.