A proudly Texan collection of 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 Lambertas cuisine 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 at the CIA and then perfected at Wolfgang Puckas Postrio, creating big flavor dishes such as Beef Tenderloin with Blue Crab and Bearnaise and Coriander-Roasted Leg of Lamb with Border Chimichurri. Big Ranch, Big City taps into deep Texan pride, but Lambertas urban, elevated take on Lone Star standards will have broad appeal nationwide.To this day, whenever I make a pot of gumbo I think of my grandmother. [ llarltlloux ] Dark roux is used in Caiuu and Creole cooking both as a thickening agent and to give sauces and soups a distinct nutty flavor. Like white and blond roux, darkanbsp;...
|Title||:||Big Ranch, Big City Cookbook|
|Author||:||Louis Lambert, June Naylor|
|Publisher||:||Ten Speed Press - 2011-09-06|