Smoke: New Firewood Cooking

You can grill. You might even own a smoker. But you haven't explored all the culinary techniques this time-honored cook method provides until you've read Smoke: New Firewood Cooking ($25). Penned by award-winning chef Tim Byres, this 250-page tome offers up information on smoking on the stovetop, making relishes and salads with smoked peppers and vegetables, grilling with rood planks, using smoke-cured meats in different dishes, and even building your own firepit, smokehouse, and/or spit roast — just in time for summer.

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