Big Ranch, Big City
Lou Lambert is just the guy you want to teach you about big-flavor, home-style Texas cooking. The seventh generation descendant of cattle farmers is actually one of the Lone Star state’s most prolific chefs, with several restaurants in Austin and Fort Worth. His new book BIG RANCH, BIG CITY COOKBOOK, co-authored with food and travel writer June Naylor, features much more than grilled steak, country gravy, and biscuits. I’m looking forward to trying the Coriander Roasted Leg of Lamb with Border Chimichurri and the romesco-coated snapper with basil beurre blanc. And unlike other Texas chefs that might stop at the meat and potatoes, Lambert has an extensive dessert section—gingered pear fried pies sound like quite the dessert for a country meal. BIG RANCH, BIG CITY is available now from 10 Speed Press, in stores and online for $40.