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Big Ranch, Big City Cookbook: Recipes from Lambert's Texas Kitchensby Louis Lambert
Synopses & Reviews
A volume of 125 recipes by an owner of five restaurants, including Lambert's Downtown Barbecue, puts a sophisticated twist on down-home ranch and urban classics using international ingredients and professional cooking techniques.
About the Author
After graduating from The Culinary Institute of America, Louis Lambertperfected 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 Nayloris 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.
What Our Readers Are Saying
Cooking and Food » By Ingredient » Wild Foods