BËEHLER, featuring original EXCITER members Dan Beehler (lead vocals, drums) and Alan Johnson (bass), performed Exciter's 'Pounding Metal' at Annick Giroux's release party for her Hellbent For Cooking book in Montreal, QC on December 5th.

Joining Bëehler on stage for guest vocals is JOE THRASHER's Scott Wark. Check out video of the performance below.

Hellbent For Cooking: The Heavy Metal Cookbook, featuring 101 basic recipes by metal bands from 32 countries, by Annick "Morbid Chef" Giroux is now available.

According to a press release:

With this inspired and unusual cookbook, first-time author Annick "Morbid Chef" Giroux declares war on junk food, armed with 101 basic recipes by heavy metal bands from 32 countries.

Discover favourite appetizer, beef, pork, lamb, poultry, seafood, vegetarian, dessert, and drink recipes from members of THIN LIZZY, MAYHEM, ANTHRAX, KREATOR, SEPULTURA, DESTRUCTION, POSSESSED, OBITUARY, ACCEPT, DORO, GWAR, TOXIC HOLOCAUST, SAINT VITUS, AMEBIX, URIAH HEEP, BUDGIE, and many more. No gimmicks - just a feast for a horde of hungry headbangers!

Hellbent for Cooking feeds voracious appetites with an internationally varied menu, including Maple Syrup Yellow Pea Soup from Canada, Beer Pizza Crust from Germany, Fårikål (Lamb and Cabbage Stew) from Norway, Beef Churrasco from Brazil, Habanero Gyudon from Japan and Mushroom Steak à la Jack Daniel’s from the United States.

View samples at hellbentforcooking.com.

The ultimate heavy metal gift: For anyone with a taste for heavy metal, Hellbent is the ultimate stocking-stuffer for 2009. Recommended for all music fans and anyone who eats food on a daily basis.

Vegetarian friendly: More than 30% of the recipes are vegan or vegetarian, including Speed Metal Vegan Tofu by Montreal's AFTER THE BOMBS and the infernal Black Metal Berry Pie by Australia's SADISTIK EXEKUTION.

For reluctant cooks, anyone can do it: Hellbent For Cooking features recipes from around the world for any skill level, from non-cooks to skilled chefs. Very little equipment is necessary. In fact, Annick Giroux prepared nearly every dish using one simple pan.

As the Morbid Chef says: "Death to false meals!"