Big Ranch, Big City Cookbook: Recipes from Lambert's Texas Kitchens [Hardcover]

Louis Lambert (Author), June Naylor (Author)

Book Description

Release date: September 6, 2011

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 Rémoulade. 

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.

Editorial Reviews

Review

“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 

About the Author

After graduating from The Culinary Institute of America, Louis Lambert perfected his cooking techniques and nurtured his creative instincts in New York City and San Francisco before establishing his own restaurants in Austin and Fort Worth—Lambert’s Downtown Barbecue; Jo’s; Lambert’s Steaks, Seafood, and Whiskey; and Dutch’s Burgers and Beer. Lou is a founding member and director of Foodways Texas with his good friend and coauthor, June Naylor.
 
Food and travel writer June Naylor is 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. 

See all Editorial Reviews

Product Details

• Hardcover: 272 pages
• Publisher: Ten Speed Press (September 6, 2011)
• Language: English
• ISBN-10: 158008530X
• ISBN-13: 978-1580085304
• Product Dimensions: 8.5 x 1.1 x 10.9 inches
• Shipping Weight: 3 pounds (View shipping rates and policies)
• Average Customer Review: 4.8 out of 5 stars  See all reviews (8 customer reviews)
• Amazon Best Sellers Rank: #589,522 in Books (See Top 100 in Books)

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Most Helpful Customer Reviews

4 of 4 people found the following review helpful

5.0 out of 5 stars Highly Recommended! January 12, 2012

By John Dawson

Format:Hardcover

I love cookbooks, but I don't love them for the obvious reason. For me cookbooks are all about knowledge and inspiration rather than the recipes they contain. For me the recipes are the dessert, while the expertise and insight of the author are the main course. I don't so much want to learn merely the how, but primarily the what and why of the dishes. I also want the back-story and I want to be pushed to explore new techniques and try new things.

That's a tall order, and this cookbook does all of the above.

Given my criteria for a great cookbook, there are relatively few that fit my niche. When you add the fact that I'm all about hearty, rustic, and unpretentious "real people" food, it's even harder for a cookbook to fall into my sweet spot.

Let me just cut right to the bottom line and say that the Big Ranch, Big City Cookbook is simply outstanding. The range of dishes, stories and incredible photography are a serious treasure for cooks that appreciate authentic heart-felt food from an inspiring chef.

In addition to the authentic and inspiring recipes, the book includes a bunch of great stories from Chef Lou. They aren't just filler, but, rather, they give you a glimpse into the heart that goes into the food.

If you appreciate great authentic down-home unpretentious-yet-classy food made from the heart, get a copy!

1 of 1 people found the following review helpful

5.0 out of 5 stars A Must Have! November 29, 2011

By Jane Ainsworth

Format:Hardcover

This was a great cook book! Lambert's stories are very interesting to read along with the recipes and the recipes are fantastic! Has a true feel for Texas cuisine. Definitely purchase this! Food that husbands will definitely love!

1 of 1 people found the following review helpful

4.0 out of 5 stars Great book -- more than a cookbook November 9, 2011

By Laurie L

Format:Hardcover|Amazon Verified Purchase

Bought this book for my hubby at his request. He is enjoying it very much. More than just a cookbook. Great stories and graphics in the book. Highly recommend.