I've got a few books on the subject that are minimally useful. More valuable for getting the most out of your WFO for other dishes is to learn how to tame the heat for baking, roasting, grilling with different configurations. For example I have a grids for cooking over coals, high-temp dishes for cooking on the oven deck, radiant heat barriers for baking..... For me there is no need for a dedicated cookbook; so many conventional recipes can be adapted to the WFO with great results. My procedure is usually to fire up the beast for pizza and then try to take advantage of the residual heat in as many ways as possible. FWIW I have a bunch of posts on this forum on this subject. Do an advanced search on "residual heat" and by user "Bill/SFNM".