by Louis Lambert with June Naylor
Published in 2011, this proudly Texan cookbook with 125 recipes blends sophisticated techniques and ingredients with hearty, down-home ranch cooking. Stories from restaurateur-chef Lou Lambert’s West Texas ranch upbringing melds in intriguing ways with feasts fit for a cattle king: With a wealth of images from the frontier and the dinner table and assorted kitchens, these pages hold temptations in the way of Achiote-Seared Chickpeas, Spicy Oak-Smoked Chorizo, Wood-Roasted Chicken with Mexican Chocolate Chile Rub, Crispy Wild Boar Ribs with Fresh Plum Barbecue Sauce, and Fried Green Tomatoes with Crab Rémoulade.
