<table> </table> Chris Schlesinger and John Willoughby are at it again, getting us to the grill with <em>Grill It! </em>(Dorling Kindersley, $25).</p><p>They start in Memphis, with a recipe for Easy Memphis-Style Barbecued Pork Spareribs. They end in Southeast Asia, with recipes for rubs, pastes, relishes and sambals influenced by that region: Chile-Fish Sauce Condiment, Mango-Ginger Relish and Peach-Chile Sambal.</p><p>In between, they travel the globe, seeking out grilling techniques, styles and ingredients. There&#8217;s the Mexican-Latin influence &#8212; ancho chilies, coriander seeds, cumin seeds, cilantro, jalapenos and limes. They explore Portugal, where grilled sardines reign. And they traipse through India, where nearly every dish is flavored with the likes of mustard, ginger, turmeric, cumin, coriander, chilies and coconuts.</p><p>Among the recipes to get fired up about: Cuban-Style Smoked Pork Ribs, Southwestern Grilled Lamb Shoulder Chops, Grilled Cumin-Crusted Salmon, Moroccan-Style Grilled Sea Scallops, Smoke-Roasted Chicken Thighs With Maple Barbecue Sauce, Orange and Bourbon-Brined Barbecued Whole Turkey, and Grilled Figs With Blue Cheese and Crispy Ham.</p><p>They delve into slow-smoking, skewers, grilled salads, sides and snacks, even desserts such as Grilled Banana Upside-Down Cake, Ash-Roasted Pears and Grilled Balsamic-Glazed Peaches.</p><p>Oodles of photos, a combination of well-lit food photos and documentary-style travel shots add to the appeal.