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Get it by Mon, 9 Jul - Wed, 25 Jul from Norwich, United Kingdom
Combining two great cookbooks into one volume, this is a must-have for any vegans hankering for a taste of the deep south. Packed with surreal illustrations and recipies for delicious, cheap meals, this is vegan cooking the counter-cultural way! From curries to currant scones, the wouth-watering dishes featured have a distinctive southern and mexican twist, whilst the ingredients are easy to obtain and the instructions are clear.
Ryan Splint is the author of the Hot Damn & Hell Yeah cookbooks. He lives in Vancouver, BC.