Recipes from Big Ranch, Big City Cookbook

Big Ranch, Big City Cookbook

A proudly Texan cookbook with 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 has created a cookbook that taps into deep Texan pride with cuisine that 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 in culinary school, creating big flavor dishes such as Beef Tenderloin with Blue Crab and Bearnaise and Coriander-Roasted Leg of Lamb with Border Chimichurri.

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.

A partially covered Dutch oven filled with cooked Parmesan potato gratin.

Best Parmesan Potato Gratin

We used to get our gratins and scalloped potatoes confused. But then we tried this gratin. Guess which one is now our favorite?!

  • (2)
  • 25 M
  • 2 H
  • 4