Oops! Please select your size before adding to your cart.
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.