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Jack Allen's Kitchen

Jack Allen's Kitchen
Celebrating the Tastes of Texas

Acclaimed Texas chef Jack Gilmore, owner of the popular Austin-area Jack Allen’s Kitchen restaurants, presents over 150 delicious recipes that feature fresh, seasonal Texas ingredients, accompanied by profiles of the local farmers who supply them.

Jack Allen's Kitchen Restaurants
October 2014
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336 pages | 9.25 x 11 |

The focus at Jack Allen’s Kitchen is on three things—Southern hospitality, quality local ingredients, and great value. As a longtime chef in Central Texas, Jack Gilmore knows a thing or two about relationships: treat your customers like family; foster relationships with your staff to help them grow; and create meaningful connections with local farmers.

This commitment shines through in the soulful, Southern comfort food at Jack Allen’s Kitchen. Take one bite of a Jack Allen’s dish, and you can feel his love for fresh, local food. In Jack’s first cookbook, you’ll find recipes that feature the bounty of each season, engaging profiles of Central Texas farmers and purveyors, and an open invitation to pull up a chair at Jack Allen’s Kitchen, relax, and have a good time.


JACK GILMOREAustin, TexasGilmore’s bold, flavorful style hails from his experience across the Gulf Coast region of the South and his upbringing in the Rio Grande Valley. Combined with his extensive work with “old school” Cajun chefs, German master chefs, and some of the best cooks in the Southwest, Gilmore has brought spirited Texan cuisine to Jack Allen’s Kitchen, proudly using farm-to-table ingredients.JESSICA DUPUYAustin, TexasDupuy is a freelance writer who has written for Texas Monthly, National Geographic Traveler, Imbibe, Texas Highways, and numerous regional publications. She also cowrote Uchi: The Cookbook with James Beard Award–winning chef Tyson Cole and The Salt Lick Cookbook: A Story of Land, Family, and Love with Scott Roberts.


“The pictures are a masterclass in food photography, so clear and with detail so stunningly beautiful they jump off the page and beg to be eaten.”
Cool Food Dude Blog