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The Salt Lick Cookbook: A Story of Land, Family, and Love, by Scott Roberts, Jessica Dupuy
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In Texas and throughout the South, myriad barbecue joints claim the title of “best barbecue.” Many barbecue enthusiasts would nearly fight to the death to defend their favorite, and the Salt Lick is certainly a contender. But Salt Lick owner Scott Roberts doesn’t care about that. He’s more interested in the smiles on his customers’ faces as they leave the restaurant. With more than 600,000 customers served each year, he may be onto something.
That’s because Roberts is building on the foundation his family laid down more than 130 years ago, as his great-grandparents made their long journey to Texas. On the trail, they prepared food and cooked meat in ways that preserved it. Roberts keeps those techniques because they are simple and proven. His great-grandparents settled in Driftwood in the 1870s, and his grandparents farmed the land and were sustained by its bounty. They helped raise Roberts and instilled in him a love of the rural way of life.
This is not a book just about Salt Lick barbecue. It’s about how the barbecue came to be: a story of respect for the land, its history, and the family that planted its roots in Driftwood and cultivated a well-deserved reputation.
- Sales Rank: #311418 in Books
- Brand: Brand: Salt Lick Restaurant, Austin, Texas
- Published on: 2012-12-15
- Original language: English
- Number of items: 1
- Dimensions: 11.00" h x 1.38" w x 8.00" l, 3.95 pounds
- Binding: Hardcover
- 348 pages
- Used Book in Good Condition
Review
"Short of a plate of brisket, The Salt Lick Cookbook: A Story of Land, Family, and Love would surely be the No. 1 item on any barbecue lover's wish list. As much biography as it is cookbook, it covers not just recipes but the history of one of the best-known barbecue restaurants in Texas. It's also a visual stunner, with 350 pages and breathtaking images by photographer Kenny Braun." - Teresa Gubbins, CultureMap Houston "The book's charm lies in the affectionate family history that began when Scott Roberts' great-grandfather bought the land way back in the nineteenth century. The recipes keep memories of a great meal alive"-- Jane Manaster, Portland Book Review
About the Author
Scott Roberts has spent his life fostering a family heritage that began in Driftwood, Texas, more than 100 years ago and building on a dream he and his parents began in 1967 with the Salt Lick barbecue restaurant.
Jessica Dupuy has written for National Geographic Traveler, Texas Monthly, Texas Highways, and Fodor’s Travel Publications. She also coauthored Uchi: The Cookbook with James Beard Award–winning chef Tyson Cole.
Most helpful customer reviews
24 of 27 people found the following review helpful.
Beautiful story book, not a cookbook.
By the hat lady
My brother lived in Teaxs and raves about the Salt Lick.I bought the book hoping to recreate some of the recipes in the book. The description did state this was a behind the scene story of the restaurant with recipes. The book is a beautiful book with gorgeous pictures. However, the recipes were very few. Most of them are so basic i wouldn't even use them. Actually i think most of the recipes shown in the book do not appear to even be served in the restaurant. I hope my brother enjoys the book because of the memories it brings back to him. As far as i am concerned i collect cook books and have a couple hundred of them. This is not one that i would keep in my collection.
12 of 12 people found the following review helpful.
Wonderful but there are errors in some recipes
By Barbara
I loved this cookbook, which is more than a cookbook but a history of a wonderful part of Texas. Please be sure to check the Salt Lick's website to see corrections to some of the important recipes in the book - the most important correction is to the coleslaw recipe.
14 of 15 people found the following review helpful.
Beautifully Illustrated
By Jamie A Gump
This book is both a well written and beautifully illustrated memoir of the author's family, and a solid collection of barbeque recipes. I was able to preview this book, and could not be happier with it. A fascinating story of late 19th century Driftwood, Texas, and a great Hill Country cookbook!
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