You could ask if the world really needs another book about barbecuing. Does the cooking section truly require another flame-colored guide to getting the most out of your baby backs, or to oiling the grates of your grill? Who wants one more beauty shot of perfectly-charred chops?

These are reasonable questions. But those of us who risk friendships in arguments about wet vs. dry, pork vs. beef, Lockhart vs. Kansas City? We're not reasonable people.

Ribs, Chops, Steaks & Wings was written by Ray "Dr. BBQ" Lampe, a man with the requisite number of cook-off wins for us to pay attention to his perspective. The book forgoes both the urge to be entry level ("anyone can grill!") or encyclopedic ("anyone can grill anything!"), and opts instead for a measured middle ground. There's an intro to the basic concepts, a very smartly curated collection of classics and twists, and at least one recipe for Grilled Stuffed Pork Chops with Dried Cherries and Bacon. If that doesn't make the case for buying one more BBQ book, I don't know what does.