A proudly Texan collection of 125 recipes that blend sophisticated techniques and ingredients with hearty, down-home ranch cooking, from a chef with five successful restaurants.
A descendent of cattle ranchers, chef Lou Lambert’s cuisine is neither chuck-wagon chow nor French bistro fare. He melds real West Texas flair with the contemporary fine food that he learned to cook at the CIA and then perfected at Wolfgang Puck’s Postrio, creating big flavor dishes such as Beef Tenderloin with Blue Crab and Bearnaise and Coriander-Roasted Leg of Lamb with Border Chimichurri. Big Ranch, Big City taps into deep Texan pride, but Lambert’s urban, elevated take on Lone Star standards will have broad appeal nationwide.
A descendent of cattle ranchers, chef Lou Lambert’s cuisine is neither chuck-wagon chow nor French bistro fare. He melds real West Texas flair with the contemporary fine food that he learned to cook at the CIA and then perfected at Wolfgang Puck’s Postrio, creating big flavor dishes such as Beef Tenderloin with Blue Crab and Bearnaise and Coriander-Roasted Leg of Lamb with Border Chimichurri. Big Ranch, Big City taps into deep Texan pride, but Lambert’s urban, elevated take on Lone Star standards will have broad appeal nationwide.
