Inside Jack Gilmore’s Kitchen

3rd March 2015

Interview: Adam Park
Photographs: James Scheuren

The Texan chef shows us his extensive tequila collection, demonstrates how to use a cooking brick and reveals his kitchen bible


Van Sormon Cheese from Brazos Valley Cheese »
Texas Hill Country olive oil »
“These are both great examples of local producers.”

Herradura tequila »
According to Jack, this is the best widely-available tequila on the market. If you want something a bit more special, he recommends the Don Julio 1942 (buy). “It has vanilla and all the tones of a really good Scotch.”

Also known as a German turnip, these are a big feature in Jack’s garden. “Great for pickling, pureeing, or shaving and adding to salad.”

“This is a cross between an apple and a potato. It’s a Mexican vegetable, doesn’t grow in many places but it’s well worth tracking down.”


Cast iron skillet »
“An invaluable part of any kitchen. You need to love it though, and season it properly.” – Jack

Cooking brick
“You can use a regular brick covered in foil. It’s great for getting crispy skin on your chicken.”

Mandoline »
“A kitchen essential.”

Molcajete »
“Basically a Mexican version of a mortar and pestle, but it’s made of stone, and it’s big! This is Texas, after all.”




From Emeril’s Kitchen, Emeril Lagassi »
“I own all of his books. He’s probably the coolest cat on the planet. He made it fun again, and inspired a lot of proper cooks.” – Jack

Prune: The Cookbook, Gabrielle Hamilton »
New cookbook from the acclaimed New York restaurant, written by the author of terrific kitchen memoir Blood, Bones and Butter.

The Texas Food Bible, Dean Fearing »
A Texan chef known as the father of southwestern cuisine. This is Jack’s bible.

The New Texas Cuisine, Stephen Pyles »
Another legend of Southwestern cuisine, Pyles takes a more contemporary approach to the region’s food.

Posted 3rd March 2015

In Things


Interview: Adam Park
Photographs: James Scheuren

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