Big Ranch, Big City Cookbook
Recipes From Lambert's Texas KitchensBook - 2011 | 1st ed.
"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 its
Publisher: Berkeley, Calif. : Ten Speed Press, c2011.
Edition: 1st ed.
Branch Call Number: 641.5979
Characteristics: xi, 259 p. : ill. (chiefly col.) ; 29 cm.