The title of the latest assemblage from the author of James Beard Award-winning Raichlen (Miami Spice, High-Flavor Low-Fat Cooking) doesn't begin to convey the international scope of the nearly 500 grilling  recipes he gathered while on a three-year, 25-country pilgrimage. Starting with appropriate drinks to  accompany grilled food (try a Smoky Martini, flavored with a single drop of Liquid Smoke), Raichlen next turns to appetizers as varied as Shrimp Mousse on Sugarcane, which he discovered in Vietnam, and Grilled  Snails, which Patricia Wells told him about during a trip to France. Entrees bold enough to stand up to such beginnings include Korean  Grilled Beef and cumin-scented Peruvian Beef Kebabs (adapted for  American tastes with sirloin rather than beef heart). Raichlen's blending of tastes and traditions are exemplified in Argentinean Veal and Chicken Kebabs, savory with pancetta, red bell pepper and prunes.  Revered American traditions are captured with such recipes as Elizabeth Karmel's North Carolina-Style Pulled Pork and The Great American Hamburger. Raichlen also includes a host of non-grilled salads and vegetables to serve as worthy foils to the intense flavors of food hot from the fire. Sesame Spinach is a  favorite dish from Japan, and A Different Greek Salad takes its zip from romaine and dill.