The Salt Lick Cookbook

EDITORIAL DESIGN
BOOK PACKAGING

This legendary barbeque restaurant in the Texas Hill Country has been around since 1967. Today it serves an average of 600,000 customers annually and has become a beloved favorite for many Austinites and a must-visit destination for anyone passing through the area. Debuting in 2012, the cookbook is in its third edition selling more than 30,000 copies. 

Salt Lick owner, Scott Roberts, wanted this book to be part family memoir, part barbeque how-to and part traditional cookbook. Heavily influenced by his grandmother, Roxie, and his mother, Hisako, the cookbook features recipes from both women and explains how the barbeque served today came to be.

Written by Jessica Dupuy and Scott Roberts, beautifully photographed by Kenny Braun and designed at Pentagram Austin.

Purchase the book here.

Cues for typography and page structure were taken from the White House Cookbook, a regular resource for Scott Robert's grandmother, Roxie. 

Line drawings were commissioned from artist Andy Dearwater to populate sidebars and marginalia.

The Brisket 101 section walks readers through a series of S’s: selection, seasoning, searing, slow cooking, and sauce caramelization followed by a how-to on carving.