This collection of over 100 recipes from Chef Lou Lambert showcases a uniquely Texan union of city and country – much like the town of Marfa itself. Lambert grew up spending summers in West Texas on the family cattle ranch where he developed a passion for food while hanging out with the ranch cook. He carried these formative experiences with him through training at the illustrious CIA in New York and a successful career working in and owning restaurants in Texas and around the country. “Just because I moved away from the ranch doesn’t mean I lost any passion for my family’s food. Once I trained at culinary school, I found a way to take the food of my heritage to a higher level, marrying generations of Texas/Southern/ranching culture with classic culinary training to produce a style of cooking all its own.” Among our favorite recipes from Lambert, who also leads occasional culinary excursions at El Cosmico, are the Ginger Pear Fried Pies and the Fried Green Tomatoes with Crab Remoulade. 272 pages, published by Ten Speed Press.