Most Texans know our barbecue traditions are more complicated than a bit of salt, pepper, and smoke, but how much else is there to say? For Austin-based food and travel writer Veronica Meewes, the answer is: a lot. Her new 512-page book, Texas BBQ: The Art of Low and Slow, covers the subject in great detail, from long restaurant and pitmaster profiles to shorter blurbs that weave the complicated web of who's who in Texas 'cue. Gorgeous photographs round out this feast of a coffee table book.