Big Ranch, Big City Cookbook

Recipes from Lambert's Texas Kitchens

By Louis Lambert; June Naylor
(Ten Speed Press, Hardcover, 9781580085304, 272pp.)

Publication Date: September 6, 2011

List Price: $40.00*
* Individual store prices may vary.
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Description
The "Big Ranch, Big City Cookbook" is a proudly Texan collection of more than 100 recipes from chef Louis Lambert's popular restaurants. The signature cooking style is unapologetically refined but not fussy, impeccable but with a hearty, rustic flair--what he calls "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.



About the Author


Native Texan and cowboy-turned-chef Grady Spears has created cowboy menus for restaurants he co-owned in Fort Worth, Texas; Granbury, Texas; and Beverly Hills, California, as well as for the Bush family at the Texas Governor's Mansion. This is Grady's fifth cookbook. He owns Grady's Restaurant in his hometown of Fort Worth, Texas.
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