"Summer and Smoke" is the title of a Tennessee Williams play, yes, but it's also an accurate description for the latest crop of outdoor cooking cookbooks. Smoking is getting much attention this season as a technique, a flavoring agent and even a book theme _ three new works have "smoke" or "smoking" in their titles.
Authors seem intent on proving yet again that outdoor cooking is more than slapping meat patties on a hot grill. They're reaching around the world for recipes, flavors and inspiration. Reverse-seared steaks, smoked deviled eggs and homemade bacon are among the hot topics; lamb and mutton are getting encouraging nudges; and the grill and/or smoker is being used for almost everything, from first course to dessert. Do-it-yourselfers get help, too, as books offer master recipes on, say, curing bacon or making sausage _ and then offer recipes to use these products.
So, crack open a cold one, find some shade and break out these outdoor cookbooks for some delicious summer reading _ and cooking.
