Texas

Book review: Jack Allen’s Kitchen

jack allen's kitchen book cover

Right from the start of the book, the author sets a clear intention. He has a shared respect those, like himself, who make their living off of the land. He is keenly aware of the importance of creating meaningful connections with local farmers and purveyors. ‘On Saturday mornings, you’ll find me at the farmers market …I know the farmers and they know me …they take care of us and we take care of them.’  

Jack Allen’s Kitchen: Celebrating the Tastes of Texas includes 150 well-tested recipes using the produce and bounty of Central Texas. Coming in at just over 4.5lbs, this tome of a book pays homage to all four seasons with each section listing cocktails, appetizers, sides, dressings, entrees and desserts that make the most of that season’s harvest. The ingredients, measurements, cuts and preparations for each recipe are spelled out in an easy-to-follow fashion.

Mr. Allen’s book offers several familiar southern dishes as well as new takes on old southern classics. The Grilled Gulf Shrimp Salad with Greens, Strawberries and Watermelon plays with putting spicy and sweet components together to see how they complement each other. The Crunchy Fried Shrimp omits the tartar sauce and instead uses blackberries as a sweet and tart accent.

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