Life of Fire

Hit the pit with this book on all things live fire cooking. Master everything from seared tomatoes to smoked bacon to pit-cooked whole hog, all through striking photography and detailed instruction from Nashville’s Pat Martin—one of the few pitmasters still doing West Tennessee whole-hog barbecue.

• 8" x 10"
• Hardback
• 320 pages
• By Pat Martin and Nick Fauchald