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A descendent of cattle ranchers, chef Lou Lambert's cuisine is neither chuck-wagon chow nor French bistro fare. He shares 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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Hardcover. 272 pages. 100 full-color photos.
Ten Speed Press
W 8.50” H 10.88”
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