The authors offer a wide-ranging, informative and inviting survey of grilling possibilities. Mr. Schlesinger is a  professionally trained chef and a wellspring of practical tips. . . . The book manages to take you the arable distance from sake-marinated grilled frogs' legs to grilled ham hocks and black-eyed peas. The section on barbecuing (a time-consuming process that is distinct from grilling) is written casually--it's a bit  too folksy for me, actually--but it is an intense excursion into traditional approaches. It's all here: the pungent  spare ribs of Kansas City as well as the smoky chopped pork of eastern North Carolina.