{"product_id":"lets-eat-recipes-from-a-renaissance-redneck","title":"Let's Eat!: Recipes From A Renaissance Redneck","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003eEveryone eats, and most people can learn to cook, even if only the basics. And then there are people like Lamar Richardson. People who eat and cook, \u003c\/p\u003e\n\u003cp\u003eand experience food on a whole different level. People who take the time to savor and celebrate every bite. And we're not even talking\u003c\/p\u003e\n\u003cp\u003eabout feasts or fancy restaurants. We're talking about a plate of scrambled eggs. A perfectly made grilled cheese. A burger, hand-patted, \u003c\/p\u003e\n\u003cp\u003eseasoned and grilled, and in Lamar's case, dressed up with a heaping dollop of Duke's Mayonnaise.\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003eTo take this kind of pleasure in cooking and sharing a meal is to live in the moment. To be present and grateful. It's the generosity of spirit\u003c\/p\u003e\n\u003cp\u003espilling onto the plate.\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003eLamar learned how to cook the way the best home cooks do: by being underfoot in the kitchen from the time he was a kid. He's a talker, so\u003c\/p\u003e\n\u003cp\u003eyou can imagine him chatting away as his mom, the legendary Doris Richardson, moved from sink to stove, simmering vegetables pulled\u003c\/p\u003e\n\u003cp\u003efrom her garden, dredging chicken in flour - fixing what she would call simple meals. But simple can be the most challenging. Ask anyone\u003c\/p\u003e\n\u003cp\u003ewho's struggled to master fried chicken.\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003eThat little boy grew up knowing two things for certain: one, the minute he turned 18, he was never weeding another garden. And two, \u003c\/p\u003e\n\u003cp\u003ethere's not one thing in this world that can't be improved by adding bacon. The way Lamar cooks it, giving it all the time it needs to be\u003c\/p\u003e\n\u003cp\u003eboth crispy and chewy, the fat perfectly rendered - you could just about eat the plate its sitting on.\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003eI've seen this man close his eyes with pleasure over a handful of peanut M\u0026amp;M's washed down with a splash of bourbon. Watched him sit\u003c\/p\u003e\n\u003cp\u003eby the water at a lobster pound in Maine, plastic bib strapped on tight, reverently dipping a chunk of claw meat into a cup of melted butter.\u003c\/p\u003e\n\u003cp\u003e(You don't have to ask Lamar how he feels about butter 'cause he'll tell you. It's the best stuff in the world and however much you're\u003c\/p\u003e\n\u003cp\u003eusing, you'd be even happier with a little bit more.) But I've also seen him find something yummy about a piece of lukewarm pizza served\u003c\/p\u003e\n\u003cp\u003eup straight from the box at a staff meeting.\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003eFood is one of life's great pleasures - and one that's always best shared. That's what this book is all about. Welcome to Lamar's kitchen, \u003c\/p\u003e\n\u003cp\u003ewhere there's plenty of bacon, butter, and bourbon and always room at the table for you.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Richardson, Lamar\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Now Media, LLC\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2025-09-22\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|American - General\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.68 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781965754047\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781965754047\u003c\/p\u003e","brand":"Now Media, LLC","offers":[{"title":"Default Title","offer_id":52140457820441,"sku":"SP-9781965754047","price":34.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/4b49c26b-926d-445b-adb4-4c9067156f34.jpg?v=1784481252","url":"https:\/\/westbindery.com\/products\/lets-eat-recipes-from-a-renaissance-redneck","provider":"West Bindery","version":"1.0","type":"link"}