Book Reviews

The Band FAQ: All That’s Left to Know About the Fathers of Americana

The Band FAQ: All That’s Left to Know About the Fathers of Americana

While I was growing up, I was hugely into the typical stuff, Iron Maiden, Metallica, Slayer, Black Sabbath, Led Zeppelin etc, much like most I guess. While my tastes grew and expanded to the darker, heavier stuff as I got older, it also got drawn into some older stuff such as blues and southern rock with bands like Lynyrd Skynyrd ...

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The Train Kept A-Rollin by Spencer Vignes

The Train Kept A-Rollin by Spencer Vignes — Book Review

Freight railways were the only means of transportation for the bluesmen of yesteryear. The musicians jumped into the back car not just because they couldn’t afford a passenger ticket but often because they weren’t allowed on board a service that had been designated ‘whites only.’ Hours spent with other artists hidden away in the cattle sections, perhaps armed with rhythm ...

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marky ramone

Book Review: ‘Punk Rock Blizkreig’ by Marky Ramone with Rich Hershlag

Everyone knows who the Ramones are. Everyone’s heard ‘Blitzkreig Bop’. You can even buy a Ramones t shirt in your local Tesco superstore. Yet, at the peak of their career, the punk-rock pioneers wern’t as recognised as they are today. They were at the centre of the punk explosion in the late ’70s, and stayed punk. None of the original ...

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yma6 book

Book Review: ‘You Me At Six – Never Hold an Underdog Down’ by Neil Daniels

You Me At Six have enjoyed a pretty impressive growth within the UK music scene – so it’s no real surprise that fans can now get their hands on an unofficial biog charting the Surrey boys’ rise to acclaim, with both fans and press taking a big interest in whatever they do next. The book mainly deals with the band’s ...

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BFMV book

Book Review: ‘Bullet for my Valentine: Scream Aim Conquer’ by Ben Welch

A traditional Welsh Cawl is made by filling a pot with bacon pieces, leek, lamb chops, handfuls of oatmeal and spoons of flour, slices of potatoes, swede, carrots and other savory herbs. Then the stew-pot is left to bubble for a while. This way you earn interest and taste. It’s the national dish of the Welsh. In Wales it’s all ...

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