Most of the recipes sound great and the few that are left have amusing stories ...
584661
This book is an absolute must for heavy metal lovers, even if they are not avid cooks. Most of the recipes sound great and the few that are left have amusing stories with them (even though they're for things like cheese toast). Almost every recipe has a blurb from the recipe provider and many of the recipes are written with quite a lot of personality to them. The mix of artists is fantastic too. Off the top of my head, there's:

Anthrax
Cattle Decapitation
Lamb of God
Whitechapel
Psychostick
Lita Ford
Guns n Roses
Strapping Young Lad
Genitorturers
Cancer Bats
Testament
Dillinger Escape Plan
Shinedown
Motorhead
Ozzy Osbourne (band, not him)
Alice Cooper (band, not him)
3 Inches of Blood
Black Label Society
Dog Fashion Disco/El Creepo/Polka Dot Cadaver (lead singer for all of them provided a recipe)
Megadeth
Testament
More I can't remember. There are only a few artist repeats (Anthrax I know provided at least two), so there is plenty of variety.

With that being said, these recipes are NOT the height of cuisine. I knew that going into it, but some of the reviews suggest that others were expecting more. There are a few surprisingly sophisticated dishes, but almost everything is good, rib-sticking comfort food- the kind you would expect a heavy metal band to chow down on after a show. Get this book because you love the music. The quality of the book is just fine. The pictures are a bit low quality (black and white), but that's hardly a big deal.
586319
I haven't actually had a chance to make any of the recipes yet, so I can't say how well they turn out. But just by reading them, the majority of them seemed doable and sound delicious.
3067494
I like some of the recipes, but book wasn't for me.
2266926
I like this little book.  It has several recipes I am looking forward to trying. HOWEVER, I also have some complaints, some possibly trivial, but complaints just the same.

There are 50 recipes in this book.  Of those, 5 are for apple pie, and 6 if you count the Apple-Cranberry Galette with Caramel.  There are 2 recipes for Sour Cream Raisin Pie (one surely is enough), and four pecan pie and two walnut pie variations.  Remember there are only 50 recipes.  I would have loved to have more variety.

Some of the pies are unusual such a the Concord Grape Pie and the Bob Andy Pie (described as "White Trash Creme Brulee").  Some are so unusual in fact that the ingredients are unobtainable for most of us.  The Saskatoon Pie is made from fresh Saskatoon berries indigenous to the northern and prairie regions of Canada and the northwestern and north-central U.S.  It does state that if you can't find these berries you can "purchase ready-made saskatoon pie filling from a number of online purveyors."  Well, in my opinion ready-made filling is not the recipe and does not belong in a cookbook such as this.

The pictures in the book vary.  Some are of the featured pies, some are of the shops, and some are neither.  As a reviewer elsewhere noted, the recipe for the pie in the picture on the cover isn't even in the book.  The picture for the Coconut Cream Pie shows two children eating a fruit pie and what appears to be pecan pie a la mode....nothing to do with the recipe or the cafe (unless perhaps they are the owners' children or grandchildren).

I guess my biggest complaint is with the repetition when there could be more variety in this small book.  Nevertheless, I am not sorry I purchased it because it does have recipes I will try and I enjoyed reading the stories about the different pie shops and restaurants.
2281412
Some of these recipes are way out there but some are really good like the one with peanut butter and the one with butterscotch and also the double chocolate one is out of this world. But my favorite oneis the one with chocolate and mint. Thank you and enjoy your day.
4857978
My wife and I disagree with this cookbook.  She doesn't particularly like it and I think it's very interesting.  I enjoy the commentary and stories of the author between the recipes.  My wife needs and loves pictures of every dish that are in a cookbook.  While this book does have some pictures, there are many recipes that go without.  It is a seasonal cookbook with each different season bringing the author to another story and more recipes that use ingredients from that particular season.  There is just a warm and comfortable feel to the stories that take this book beyond the normal.  I will agree with my wife that there are quite a few different "Southern" recipes in it:  Roast fresh ham with cracklings, cast iron skillet toasted curry and pistachios, crispy pan fried catfish with hot slaw.

Some of the recipes are complex, but the author spares no space in giving details of the preparation.  If you open the book and just read the "Old Breeds" commentary on fried chicken, I don't think you'd disagree with my assessment on this one.  From the book, "Some of the best-tasting chicken we get in North Carolina comes via Fedex from Frank Reese in Kansas.  I make a big batch of fried chicken in a deep cast-iron skillet, slowly browning it in a few inches of rendered pork fat.  Lard makes the best possible fried chicken and blissfully contains more of what is good for you and less of what is bad than most vegetable oils.  It produces crisp, nutty, and nearly greaseless fried chicken..."

I'll leave you with this one, "Corn belongs on the cob, and if you run into it somewhere else, there had better be a good reason".  And so begins a dialogue on corn.

This is just an interesting concept in a cookbook and I appreciate the effort after going through so many of the same old...
3235846
Some good recipes, but I do not have the bank roll to keep stock on the shelves
1828997
This book is a collection of the author's online columns, which translates to a book that is sometimes interesting, sometimes funny, and sometimes rather boring. The title makes you think this is primarily about odd food additives, but half the book are items that you don't ingest at all, things like gasoline and fabric softener. And even the things you "put in your mouth" are often not food either, including things like flu shots and heroin. As a result, I count less than 20 items in the book that are true food items that people might eat as part of a meal. So this definitely isn't anywhere close to a full expose on the things that you are going to find in your food. There's a number of interesting things in the list of ingredients/elements of each item, but many of them are fairly obvious and well known, so you have to read through a lot of stuff to find the interesting/scary/funny stuff. Many of the columns include a "Backstory" portion as well covering the research needed for the column, difficulties encountered on the way, other interesting tidbits, etc. While some of these where interesting, they often took up more space than the information main column itself, and I wish that the book was more on what the title implies....what we are putting in our mouths. If that is what you were expecting/looking for, this probably isn't the book to get. Having said all that, the book is very well written, and often very amusing. I was usually not bored reading it, and it makes nice light reading, the kind of book you can easily pick up and read for a short time and come back to later without having to figure out where you left off. I definitely found some of the articles really interesting (how they make those liquid centers in cherry cordials for instance!)
3145794
This cookbook has a lot of good quality recipes, but it suffers from what might be a symptom of the Web; it has a feel of throwing a bunch of things together in a hurry.  There are a few recipes that makes you wonder how they made the cut, they are so simple and uninspiring.  Others are overly complex.  But for the most part, they are great recipes.  The recipes have gorgeous color photos.  A good index will help you find things by ingredient or name.  Some recipes have obscure ingredients, but most contain easy to find ingredients.
2250960
Some of the recipes I tried were very good.  Others were not.  I did manage to combine these recipes with some of my own to accomplish a delicious meal.
1243126
A lot of good recipes some of which we had while in NO
3142783
This book has some good recipes but lacks slightly in the writing.
34491
I'm a picky eater so some of the recipes weren't for me but lots of them were and gave me ideas for other ingredients
4570573
For those who  are planning a big party, family get together or other large group function, there are some interesting and not too complex recipes.  The author seems to have many such occasions and has developed time and food saving steps.
66585
4/5 recipes missing
 Feel ripped off.  Some recipes are fine, but most have random letters running down the page where the ingredients are supposed to be.  Names of fish sound good, though.
1622863
There are a few good suggestions in this book.
4764861
Some nice recipes but too many that are strange and really aren't ones the average person would even try.