Michael Smith’s Wood, Fire & Smokeis a celebration of the intoxicating power of live-fire cooking.

In over 80 recipes, the book explores the many ways to cook with firemethods include wood-grilled, wood-smoked, wood ovenroasted (or baked), pit-smoked, plancha-seared, fire-kissed, barbecued, and charcoal-cooked. Cooking fires, each with its own purpose, are featured throughout and include wood ovens, offset smokers, rotisserie rigs, grills, campfires, wood candles, and more.

Hardcover, 288 pages