Fire belongs in the recipe

Meathead Goldwyn and the physicist Greg Blonder test barbecue myths and explain how heat, smoke and salt act on meat, with recipes built on what their experiments show.

Aaron Franklin and Jordan Mackay explain how to build or choose a smoker, pick and season wood, manage a fire and smoke meat, drawing on the methods of Franklin’s Austin barbecue restaurant.

Steven Raichlen gathers grilling recipes from around the world, with guidance on techniques and preparation, from satays and kebabs to American barbecue, in one large collection.

Francis Mallmann and Peter Kaminsky adapt Argentine fire cooking for the home, organized around seven methods such as cooking on cast iron, in embers and on a spit.

Genevieve Taylor grills and smokes vegetables, from quick flame-cooked sides to vegetarian burgers, kebabs and slow-smoked dishes, showing that fire cooking need not center on meat.