If you’re scratching your head over the idea of a reading at the YETI store, this pairing really makes perfect sense: Chef Hugh Mangum lists “cooler” as an essential tool at the start of his magnum opus, Barbecue: Smoked & Grilled Recipes From Around the Globe. In fact, the celebrated pitmaster preaches the use of two coolers – “one for cold beverages and one for wrapped briskets.” He’s sure to share more smokin’ hot takes while in conversation with Austin author Paula Forbes, Texas Monthly’s newly anointed dining critic, at this free-but-better-RSVP event co-presented with publisher Phaidon and First Light Books, which will have cookbook copies for sale on-site. – Kimberley Jones