Ashley Lecker - The Serial Killer Cookbook: True Crime Trivia and Disturbingly Delicious Last Meals from Death Rows Most Infamous Killers and Murderers

Text and photographs copyright 2020 Ashley Lecker. Design and concept copyright 2020 Ulysses Press and its licensors. All rights reserved. Any unauthorized duplication in whole or in part or dissemination of this edition by any means (including but not limited to photocopying, electronic devices, digital versions, and the internet) will be prosecuted to the fullest extent of the law.

Published in the US by:

ULYSSES PRESS

P.O. Box 3440

Berkeley, CA 94703

www.ulyssespress.com

ISBN: 978-1-64604-023-0

ISBN: 978-1-64604-060-5 (ebook)

Library of Congress Control Number: 2019951403

Acquisitions editor: Claire Sielaff

Managing editor: Claire Chun

Editor: Lauren Harrison

Proofreader: Barbara Schultz

Production: what!design @ whatweb.com

Cover artwork: photograph Ashley Lecker; cleaver shutterstock.com/GeorgeJ

Interior photographs: Ashley Lecker

Interior illustrations: all from Yevgen Kravchenko

NOTE TO READERS: This book is independently authored and published and no sponsorship or endorsement of this book by, and no affiliation with, any trademarked brands or other products mentioned within is claimed or suggested. All trademarks that appear in ingredient lists and elsewhere in this book belong to their respective owners and are used here for informational purposes only. The author and publisher encourage readers to patronize the quality brands mentioned and pictured in this book.

For my boys

Welcome to one of the most morbidly themed cookbooks out there today! But lets face it: If youve picked this book up, you already get it. Youve probably been fascinated or at least intrigued by true crime since a young age. You like interesting facts and spooky stories. You like listening to podcasts and watching documentaries about cold cases, infamous crimes, and the people that committed them. So why not bring that passion of yours into the kitchen?

In many countries, the last meal is a customary allowance granted to death row prisoners before their executions. Of course, the requests must be within reason, and tobacco, beer, wine, and liquor are usually denied nowadays. If the inmates request is too outlandish, the prison will usually provide them with a substitute, or the meal being served in the cafeteria at that time. There are other restrictions too. For example, in Florida, the meals total cost must be under $40, and the ingredients must be available locally. That means no one is flying out to Russia for caviar!

Texas no longer allows the ritual of last meals at all, thanks to the prisoner Lawrence Russell Brewer (well learn about him later), who refused to eat the massive amount of food hed requested, claiming he wasnt actually hungry. Now those on death row in Texas detention centers receive the same meal as everyone else on their last day.

Youll find that this cookbook isnt organized like most others, with appetizers first and desserts last. Instead, The Serial Killer Cookbook is organized alphabetically by the names of death row inmates. After all, this is a book of last meal recipes. In each inmates section, youll find a home-cooked version of at least one of their last meal components. Some of them got greedy (who actually needs two liters of Pepsi, or two pitchers of milk?), so Ive selected the best parts of each meal and put my own spin on the recipe so the results will taste less like prison food and more like a delicious, home-made dish. Some of these men were determined to make their last meals as creepy as possible (a single black, unpitted olive? seriously?), and so Ive taken the liberty of turning those requests into tastier versions of the originals. In the accompanying photos, Ive styled these dishes on prison-applicable trays, bowls, and plates, but trust methese meals will taste just as good on your regular old dishware! No plastic sporks necessary.

Since many last meals featured repeating elements like fried chicken, Ive added suggestions for recipe pairings in the notes of each inmates section, so you can compile your own meals from the recipes in this book.

Since this is a cookbook about murderers on death row, were walking a fine line between fascinating and downright disgusting. Each entry has a note summarizing the killers life and bad deeds, but I havent gone into the gory details. After all, I wouldnt want to ruin your appetite!

STEPHEN WAYNE ANDERSON

July 8, 1953January 29, 2002

Stephen Wayne Anderson was an American murdererspecifically a contract killer. In 1979, Anderson escaped from prison in Utah, where he was incarcerated for aggravated burglary, and went on to undertake contract killings and work with drug traffickers. Anderson was arrested again after he murdered 81-year-old Elizabeth Lyman in her home. After Anderson killed Lyman, he looked for money (but found little), and made himself a meal in her kitchen. Since most 81-year-old ladies arent up cooking meals at midnight, the unusual late-night activity alerted neighbors who called the cops. Upon his arrest, Anderson admitted to at least six contract killings, but he was responsible for a total of nine known murders. In 2002, Anderson was executed by lethal injection at San Quentin State Prison in California.

LAST MEAL: two grilled cheese sandwiches, one pint of cottage cheese, a hominy-corn mixture, radishes, one piece of peach pie, and one pint of chocolate chip ice cream.

GRILLED CHEESE

Out of Andersons dairy-heavy meal, Ive chosen to focus on a recipe for the ultimate grilled cheese. This recipe follows a traditional route with three slices of American cheese, but feel free to add your own favorites like Gouda or cheddar. And dont be afraid to make it a double like Anderson did.

MAKES: 1 serving | PREP TIME: 3 minutes | COOK TIME: 8 to 9 minutes

INGREDIENTS

• 2 slices sourdough bread
• 1 tablespoons salted butter
• 3 slices American cheese

1. Heat a griddle to medium-low heat. Ensure that the griddle or pan is not too hot, because you want the bread to toast, not burn.
2. Spread the butter on one side of each piece of bread. Place one slice on the griddle and add the cheese. Place the second on top.
3. Allow the sandwich to cook for about 5 minutes, until the first side is toasted and golden. Check to make sure it is cooked, then flip. Typically, the second side cooks a little faster and will only need 3 to 4 minutes, so keep an eye on it!
4. Remove from the griddle, cut in half, and serve.

JOE ARRIDY