December 10, 2011
Big Gay Texas Chef Releases "Big Ranch, Big City" Cookbook
Robert Doyle READ TIME: 2 MIN.
FORT WORTH, Texas - When you think of west Texas cooking you may think BBQ n' biscuits, but Lou Lambert takes cowboy cuisine to a whole new level?then makes it all his own. His elevated take on Lone Star standards is proudly on display in BIG RANCH, BIG CITY (Ten Speed Press) co-authored with food and travel writer June Naylor.
A seventh-generation descendent of cattle ranchers, chef Lambert melds his west Texas heritage with the contemporary fine cuisine he learned to cook at the Culinary Institute of America and then perfected at Wolfgang Puck's Postrio. The result is neither chuck-wagon chow nor fussy French bistro fare but seamlessly combines his classical French training with unmistakable Southwestern flavor profiles.
This collection of over 125 recipies, many of which were developed at his popular restaurants in Austin and Fort Worth?including Lambert's Downtown Barbecue; Jo's; Lambert's Steaks, Seafood, and Whiskey; and Dutch's Burgers and Beer?showcases big flavor favorites, such as Adobo-Grilled T-Bone with Red Chile and Cheese Enchiladas and Coriander-Roasted Leg of Lamb with Border Chimichurri; sophisticated offerings, including Romesco-Crusted Snapper with Basil Beurre Blanc and Beef Tenderloin with Blue Crab and B�rnaise; unexpected delights like Anchiote-Seared Chickpeas and Green Chile Grits.
In addition to crowd-pleasing recipes, Lambert adds personal background stories to his preparation instructions for every course on the menu-read about the first soup he learned to make at The Culinary Institute, an insider's perspective on the science of baking, and the secret to making one of his signature desserts, Maple Bread Pudding.
From hearty starters such as his Gingered Acorn Squash Soup and Beef Salpicon Salad to refined desserts like his Buttermilk-Honey Ice Cream and Gingered Pear Fried Pies, Lambert guides readers through a successful meal from start to finish.
With over 100 full-color photographs from renowned photographer Ralph Lauer, as well as delightful family reminiscences and behind-the-scenes stories, BIG RANCH, BIG CITY celebrates the culinary union of cattle-ranch cooking and impeccable haute cuisine techniques. Just in time for the fall comes a collection of recipes that are sure to satisfy the soul.
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.
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.
DETAILS:
BIG RANCH, BIG CITY COOKBOOK
Recipes from Lambert's Texas Kitchens
By Louis Lambert with June Naylor
September 6, 2011 * 272 pages
$40.00 hardcover * 978-1-58008-530-4
www.lambertsaustin.com
www.lambertsfortworth.com
Long-term New Yorkers, Mark and Robert have also lived in San Francisco, Boston, Provincetown, D.C., Miami Beach and the south of France. The recipient of fellowships at MacDowell, Yaddo, and Blue Mountain Center, Mark is a PhD in American history and literature, as well as the author of the novels Wolfchild and My Hawaiian Penthouse. Robert is the producer of the documentary We Are All Children of God. Their work has appeared in numerous publications, as well as at : www.mrny.com.
