Big Ranch, Big City Cookbook
Big Ranch, Big City Cookbook
Recipes from Lambert's Texas Kitchens
Ten Speed Press, Hardcover, 9781580085304, 272pp.
Publication Date: September 6, 2011
Showcasing asignature cooking style thatis unapologetically refined but not fussy, impeccable but with a hearty, rustic flair whatLambertcalls elevated ranch cuisine. Each dish showcases Lou's classical French training and sure-handed facility for combining crowd-pleasing, soul-satisfying flavors.
If you re serving up a down-home feast fit for a cattle rancher's table, you ll want to try the Achiote-Seared Chickpeas, Spicy Oak-Smoked Chorizo, Wood-Roasted Chicken with Mexican Chocolate Chile Rub, Hot Smoked Pecan-Cured Salmon, Crispy Wild Boar Ribs with Fresh Plum Barbecue Sauce, and Fried Green Tomatoes with Crab Remoulade.
If urban bistro classics are more your style, you won t want to miss the Brandied Chicken Liver Terrine with Caramelized Onions, Foie Gras Mousseline, Coriander Roasted Leg of Lamb, Panfried Pork Cutlet with Parsley-Caper Butter Sauce, Sabine Braised Duck with Wild Mushrooms and Port, and Roasted Beet Salad with Shaved Fennel and Candied Shallot Vinaigrette.
The "Big Ranch, Big City Cookbook" is a lot like the great state of Texas itself if you don t already call it home, you ll want to return again and again.
Food and travel writer June Nayloris the co-author of "Texas Cowboy Kitchen "and "Cooking the Cowboy Way."" "June has served as a regional panelist for the James Beard Awards and is a member of Les Dames d Escoffier."
“All Texas-proud fare from a West Texas boy, new ways of thinking about old-school Texas flavors.”
—San Antonio Express-News, 10/29/11
“Lambert and co-author June Naylor have written a cookbook that makes me want to rope steer and toss bales all day just to enjoy these down-home, hearty recipes to their fullest.”
—Austin Post, 9/8/11
“Lambert's book brings a trained chef's techniques and know-how to a roster of dishes that speak to the foodie heart of Texas. Biscuits, gumbo, fried green tomatoes, brisket, oysters, tacos and macaroni and cheese make nice with more sophisticated presentations of rack of lamb, braised duck, crab-stuffed trout and gingered pear fried pies. Still, it's all Texas-proud fare from a West Texas boy; new ways of thinking about old-school Texas flavors.”
—Houston Chronicle, 9/7/11
“One of Texas' most beloved chefs, Louis Lambert, embraces the foods, cooking styles and heritage of what it means to be a Texan.”
—Fort Worth Star-Telegram, 9/6/11
“My favorite recipe in the whole book is Gingered Pear Fried Pies. Lambert takes one of our state’s best-loved desserts, the fried fruit turnover, and gives it a city spin with candied ginger and a classy French crust. It’s everyday cooking with style.”
—Patricia Sharpe, executive editor / food writer for Texas Monthly
“One of the great pleasures of living in Texas is discovering Lou Lambert cooking behind a cloud of smoke. I love Lou’s food—the gutsy West Texas flavors that he grew up with reinterpreted through his smart urban filter. For a cowboy, he’s awfully good with vegetables—I’d buy this book for the Achiote-Seared Chickpeas alone!”
—Paula Disbrowe, author of Cowgirl Cuisine and senior travel editor for Southern Living magazine
“Being a fifth-generation West Texan myself, Lou had me at ‘When I was a kid in Odessa. . .’ Reading this colorful and thoughtfully conceived book makes me long for my youth when life was simpler and Fried Green Tomatoes alone could brighten an otherwise dreary day. Much has been written about Texas food over the years, but to my mind, no one has quite captured the true essence of the genre like Lou. The Beer-Battered Quail with Jalapeño Peach Glaze is worth the price of the book itself, but add the clear, concisely written recipes and helpful sidebars and guides and you have the makings of a real Texas classic. Excuse me while I return to my childhood with Stacked Chili Con Carne Enchiladas with Fried Eggs.”
—Stephan Pyles, restaurateur, cookbook author, and recipient of the Southwest’s first James Beard Award for Best Chef