Read Up on Live Fire Cooking in These Books

“The essence of our cooking isn’t ultimately the fire,” writes Allison Hopelain in the introduction to This Is Camino. At Camino, the restaurant Hopelain runs with her husband, Russell Moore, most of the food—from sand dabs baked in fig leaves to eggplant gratin and charred flatbreads—is made in the massive wood-fire oven that serves as a centerpiece in the Oakland, Calif., restaurant. But “the fire’s simply a (huge...