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1 Burnside Cooking and Food- US Southwestern

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

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Big Ranch, Big City Cookbook: Recipes from Lambert's Texas Kitchens Cover

ISBN13: 9781580085304
ISBN10: 158008530x
Condition: Standard
Dustjacket: Standard
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Synopses & Reviews

Publisher Comments:

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.

Synopsis:

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.

About the Author

Louis Lambert is the owner of Lamberts Downtown Barbecue, Jo’s Hot Coffee, and Jo’s Good Food in Austin, plus Lamberts Steaks, Seafood, and Whiskey and Dutch’s Burgers and Beer (TCU) in Forth Worth. A graduate of the Culinary Institute of America, he has appeared in Food & Wine, New York Times Magazine, Texas Monthly, and Forth Worth Weekly.

June Naylor is the co-author of Texas Cowboy Kitchen and Cooking the Cowboy Way and has served as a regional panelist for the James Beard Awards.

Table of Contents

x     Foreword

1     Introduction

Salads 

11   Beef Salpicon Salad

12   Lambert’s Chopped Salad

13   Ranch Steak Salad Niçoise

15   Red Grapefruit and Avocado Salad with Honey-Poppy Seed Dressing

16   Romaine with Creamy Lemon Vinaigrette

17   Sunday Three-Bean Salad

19   Fried Green Tomatoes with Crab Rémoulade

21   Warm German Potato Salad

23   Roasted Beet Salad with Shaved Fennel and Candied Shallot Vinaigrette

25   Spinach Salad with Smoked Bacon Vinaigrette and Blue Cheese

Soups & Stews 

29   Roasted Poblano and Cheddar Soup  

31   Ancho Chicken Tortilla Soup

32   Cannellini Soup with Parmesan and Baby Greens  

35   Gingered Acorn Squash Soup  

36   Sherried Onion Soup with Gruyère Toast  

38   Norma’s Oyster Stew

39   Curried Chicken and Potato Stew  

41   New Mexico Pork and Green Chile Stew  

42   Port Arthur Seafood Gumbo  

45   Seafood Posole Verde 

47   West Texas Venison Chili  

Sausages, Pâtés & Cured Meats

53   Maple and Fennel Breakfast Sausage 

55   Chicken Sausage with Parmesan and Sun-Dried Tomatoes  

56   Jalapeño and Cheddar Beef Hotlinks  

58   Spicy Oak-Smoked Chorizo  

59   Brandied Chicken Liver Terrine with Caramelized Onions  

62   Hunters’ Country Venison Pâté

64   Foie Gras Mousseline

65   Pecos Wild Duck Rillettes  

67   Hot Smoked Pecan-Cured Salmon  

69   Pickled Cajun Shrimp 

71   Peppered Lamb Pastrami

Beef, Lamb, Pork & Game

77   Adobo-Grilled T-Bone with Red Chile and Cheese Enchiladas  

80   Bock-Braised Beef Short Ribs  

82   Beef Tenderloin with Blue Crab and Béarnaise

83   Pan-Seared Peppered Strip Steak with Roasted Garlic Butter  

85   Salt- and Pepper-Crusted Prime Rib of Beef  

88   Smoke-Braised Beef Brisket with Chile-Coffee Rub  

89   Maple Sugar- and Mustard-Crusted Rib Eye  

91   Mint Pesto Roasted Rack of Lamb  

92   Coriander Roasted Leg of Lamb with Border Chimichurri

95   Valley Grilled Porterhouse Pork Chops   

97   Panfried Pork Cutlet with Parsley-Caper Butter Sauce  

99   Slow-Smoked Pork Butt with Vinegar Barbecue Sauce  

100 Crispy Wild Boar Ribs with Fresh Plum Barbecue Sauce

Poultry

106 Chicken Potpie with Tart Apples and Country Sausage  

109 Herbed Chicken and Potato Dumplings

111 Panfried Buttermilk Chicken  

114 Pan-Seared Rosemary Chicken  

117 Wood-Roasted Chicken with Mexican Chocolate Chile Rub  

118 Sabine Braised Duck with Wild Mushrooms and Port  

121 Grilled Bacon-Wrapped Quail with Chorizo Cornbread Stuffing 

122 Beer-Battered Quail with Jalapeño Peach Glaze

 

Seafood

129 Broiled Oysters with Spinach, Bacon, and Pernod  

131 Mexican Ceviche Cocktail  

132 Seafood Frito Misto  

133 Scampied Barbecued Shrimp

135 Shrimp Rigatoni Puttanesca 

136 Redfish with Shrimp Creole 

139 Panfried Trout with Crab and Shrimp Stuffing  

142 Romesco-Crusted Snapper with Basil Beurre Blanc  

145 Roasted Halibut in Saffron Tomato Broth with Corn Fritter Dumplings  

147 Grilled Coriander Salmon with Mint-Cucumber Relish  

Tex-Mex

153 Beef Chiles Rellenos in Spicy Tomato Broth  

155 Spanish Rice

156 Creamy Chicken Casserole with Hatch Chiles  

159 Chicken Sopes with Roasted Corn Crema

163 Green Chile Queso

164 Puffy Tortilla Chips

165 Serrano Escabeche  

166 Smoked Beef Barbacoa Tacos

167 Chunky Avocado Salsa

170 Spicy Pork Tamale Gratin

173 Stacked Chili Con Carne Enchiladas with Fried Eggs

Vegetables & Sides

177 Grilled Asparagus with Broken Tomato Vinaigrette

179 Achiote-Seared Chickpeas

181 Sugar-and-Tomato Baked Beans

183 Green Chile Grits

184 Loaded Garlic Mashed Potatoes

185 Ricotta Spinach Gratin

187 Joann’s Stewed Okra and Tomatoes

189 Parmesan Potato Gratin

190 Corn and Cheddar Pudding

191 Three-Cheese Macaroni with Country Ham

193 Braised Greens with Smoked Ham Hock

Breads

199 Brunch Buttermilk Biscuits  

200 Buttery Parker County Dinner Rolls  

201 Citrus Scones

203 Green Onion Skillet Corn Cakes  

205 Jalapeño Corn Muffins  

207 Onion Flatbread

208 Governor’s Mansion Potato Rolls  

Desserts

213 Buttermilk-Honey Ice Cream

214 Buttermilk Chocolate Cake  

216 Carmelita Bars

217 Chocolate Mocha Ice Cream

219 Mexican Flan

221 Gingered Pear Fried Pies

224 Lambert’s Fudge Brownies

225 Maple Bread Pudding

227 Lemon Pound Cake

228 Peach Cake Cobbler

229 Roasted Peanut and Peanut Butter Cookies

232 Tres Leches Cake

Stocks & Sauces

237 Brown Beef Stock

238 Chicken Stock

239 Shrimp Stock

240 Fish Stock

240 Court Bouillon

241 Béarnaise Sauce  

241 Creamy Horseradish Sauce

242 Basic Beurre Blanc

243 Brown Beef Sauce

244 Wild Mushroom Ragout

245 Border Chimichurri

246 Ancho Mole Sauce

246 Fennel Salsa Verde

247 Carmen’s Green Salsa

247 Red Table Salsa

249 Rustic Chile Pepper Sauce

249 Salsa Roja

250 Fruited Herb Grain Mustard

250 Cider-Mustard Barbecue Sauce

251 Texas Barbecue Sauce

251 Vinegar Barbecue Sauce

 

252 Sources

253 About the Authors

254 Index

What Our Readers Are Saying

Add a comment for a chance to win!
Average customer rating based on 1 comment:

mersac2000, November 18, 2011 (view all comments by mersac2000)
I need to know "What animal did Chef Lou Lambert show at 4-H events growing up?" to win one on Facebook!? WHATS THE ANSWER
Was this comment helpful? | Yes | No

Product Details

ISBN:
9781580085304
Author:
Lambert, Louis
Publisher:
Ten Speed Press
Author:
Naylor, June
Subject:
American - Southern States
Subject:
Cooking and Food-US Southern
Copyright:
Publication Date:
20110931
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
100 FULL-COLOR PHOTOS
Pages:
272
Dimensions:
11.13 x 8.82 x 0.99 in 3.02 lb

Related Subjects

Cooking and Food » Outdoor » Barbecue Grill Cookouts
Cooking and Food » Outdoor » General
Cooking and Food » Regional and Ethnic » United States » Southern
Cooking and Food » Regional and Ethnic » United States » Southwestern
Health and Self-Help » Health and Medicine » General
Health and Self-Help » Health and Medicine » General Medicine
History and Social Science » Military » General History

Big Ranch, Big City Cookbook: Recipes from Lambert's Texas Kitchens Used Hardcover
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$27.50 In Stock
Product details 272 pages Ten Speed Press - English 9781580085304 Reviews:
"Synopsis" by , 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.

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