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 Lambert’s 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 Puck’s 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 Lambert’s urban, elevated take on Lone Star standards will have broad appeal nationwide.
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|Title of eBook: Big Ranch, Big City Cookbook|
|Release Date: 09-06-2011|
|Allowed Countries (hover)|
|Publisher: Ten Speed Press|
This eBook download is available in the following formats:
|Parent title||Big Ranch, Big City...|
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|Note||ePub, short for electronic publication is one of our favorites and should be yours for a couple of reasons. ePub offers reflowable text giving you flexibility to manipulate how the content is presented. Moreover, lots of cool features are now being developed for the reader like advanced video and audio. ePub is now an industry standard, so all of the "non-propreitary" hardware manufacturers are now supporting it.|