Andy Schloss and Dave Joachim have created the new standard textbook of grilling with their Mastering the Grill: The Owner’s Manual for Outdoor Cooking.

I so wish I had had this book at the beginning of the summer. Though at least now I can understand why so many things didn’t go the way I had expected, and why those that did turn out well, turned out as well as they did.

Weighing in at a hefty 4 pounds, this substantial book goes into scientific detail of the hows and whys of everything you ever wondered about, and many things you didn’t but should have, concerning the cooking art of grilling. (Harold McGee science geek fans will love it.) The first section of the book is a primer on grill types and how they work, fuel types, the science of heat transfer – conduction, convection and radiant heat – and why that matters with grilling, and the types of grilling – direct, indirect, in the coals, rotisserie, barbecuing, and even cooking on a plank.

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