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.
Hardcover. 272 pages. 100 full-color photos.