Smoke: New Firewood Cooking
Tim Byers is a Texan restauranteur, known for his excellent barbecue. Josh Ozersky is a NYC based food writer for Time, NY Times and Saveur. Together, they have teamed up on this excellent book. Going further than just barbecue, this book guides you through the process of using smoke for flavor in everything from salsas to gumbo. Additionally, they'll show you how to build a firepit, use grill planks and more. 256 pages, Rizzoli.