The Big Ranch, Big City Cookbook is a proudly Texan collection of more than 100 recipes from chef Louis Lambert’s popular restaurants. Showcasing a signature cooking style that is unapologetically refined but not fussy, impeccable but with a hearty, rustic flair—what Lambert 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.
^ (2014). Big Ranch, Big City Cookbook, Ten Speed Press. ISBN 9781580085304 (revised Feb 2023)
^Lambert, Louis; Naylor, June (2014). Big Ranch, Big City Cookbook : Recipes from the Lambert's Bunkhouse and Urban Kitchens, Random House Inc. BiggerBooks. ISBN 9781580085304 (revised Jul 2024)
^ (2013). Big Ranch, Big City Cookbook : Recipes from the Lambert's Bunkhouse and Urban KitchensECampus. ISBN 9781580085304 (revised Dec 2016)
^Big Ranch, Big City Cookbook: Recipes From Lambert's Texas KitchensIndigo. ISBN 9781580085304 (revised Nov 2016)
