Comments: The problem with cooking over wood is that there are dozens of ways to do it – over a campfire, in a fireplace, in earth pits, in wood-fired ovens, in a clay pot, in a kettle drum, in a tandoor, in a box roaster, etc. – but you probably only have one way. Really, there's no problem with cooking over wood – it is primal and delicious.

The problem with cookbooks about cooking over wood is that they address all ways, but you probably only have one way. So how much of the book applies to you? Probably only a portion. Nonetheless, it's good to broaden your horizons, and to learn what your wood-cooking brethren (and sisteren) are up to.

Enter Wood-Fired Cooking, with 100 recipes in flatbreads and artisan breads, wood-fired grilling, campfire cooking, wood-fired roasting, clay-pot cooking, cast-iron oven cooking, baking on the hearth, braising and barbecuing, and turning out wood-fired desserts. Many recipes can also be made in a regular oven, for the squeamish, or for those who are limited to only one way of cooking over fire.

The recipes look pretty special. In addition to those from the author (who has taught wood-fired cooking classes for many years), recipes have also been contributed by an army of really good cooks, teachers, and cookbook authors, including Paula Wolfert, Peter Reinhart, Deborah Madison, Bruce Aidells, John Ash, Fran Gage, Cheryl and Bill Jamison, Joanne Weir, and many others.

Really, the problem with some cookbooks about cooking over wood is that they make us wish we had a half-dozen different ways to cook over wood. Perhaps this one will inspire you to add another wood-fired cooker to your array.