Big Ranch, Big City Cookbook: Recipes from Lambert's Texas Kitchens
“All Texas-proud fare from a West Texas boy, new ways of thinking about old-school Texas flavors.”—San Antonio Express-News, 10/29/11“Lambert  and co-author June Naylor have written a cookbook that makes me want to rope steer and  toss bales all day just to enjoy these down-home, hearty recipes to their  fullest.”—Austin  Post, 9/8/11“Lambert's  book brings a trained chef's techniques and know-how to a roster of dishes that  speak to the foodie heart of Texas. Biscuits, gumbo, fried green tomatoes,  brisket, oysters, tacos and macaroni and cheese make nice with more  sophisticated presentations of rack of lamb, braised duck, crab-stuffed trout  and gingered pear fried pies. Still, it's all Texas-proud fare from a West Texas  boy; new ways of thinking about old-school Texas flavors.” —Houston Chronicle, 9/7/11“One  of Texas' most beloved chefs, Louis Lambert, embraces the foods, cooking styles  and heritage of what it means to be a Texan.”—Fort Worth Star-Telegram, 9/6/11“My favorite recipe in the whole book is Gingered Pear Fried Pies. Lambert takes one of our state’s best-loved desserts, the fried fruit turnover, and gives it a city spin with candied ginger and a classy French crust. It’s everyday cooking with style.”—Patricia Sharpe, executive editor / food writer forTexas Monthly “One of the great pleasures of living in Texas is discovering Lou Lambert cooking behind a cloud of smoke. I love Lou’s food—the gutsy West  Texas flavors that he grew up with reinterpreted through his smart urban filter. For a cowboy, he’s awfully good with vegetables—I’d buy this book for the Achiote-Seared Chickpeas alone!” —Paula Disbrowe, author ofCowgirl Cuisineand senior travel editor forSouthern Livingmagazine “Being a fifth-generation West Texan myself, Lou had me at ‘When I was a kid in Odessa. . .’ Reading this colorful and thoughtfully conceived book makes me long for my youth when life was simpler and Fried Green Tomatoes alone could brighten an otherwise dreary day. Much has been written about Texas food over the years, but to my mind, no one has quite captured the true essence of the genre like Lou. The Beer-Battered Quail with Jalapeño Peach Glaze is worth the price of the book itself, but add the clear, concisely written recipes and helpful sidebars and guides and you have the makings of a real Texas classic. Excuse me while I return to my childhood with Stacked Chili Con Carne Enchiladas with Fried Eggs.”   —Stephan Pyles, restaurateur, cookbook author, and recipient of the Southwest’s first James Beard Award for Best Chef