Schlesinger, a Boston chef, really does find grilled food thrilling, and other cooks should find his enthusiasm contagious. He favors what he calls ``equatorial cuisine,'' and Caribbean, Mexican, and Southeast Asian influences are evident in his recipes. His grilled dishes are full-flavored and often hot and spicy--Rum-Soaked Shrimp, Clams with Lemongrass and Chili Peppers, West Indies Spice-Rubbed Chicken--and he includes lots of accompaniments to go along with them. Perfect summer food; recommended for most collections. Southerner Voltz is just as passionate, if somewhat less effusive, about grilling and barbecuing. Like the other books in this series, Barbecued Ribs . . . (an expanded edition of a 1985 Knopf title) includes culinary history, sidebars on American regional cuisine, and useful notes on technique in addition to good recipes. Libraries that missed this the first time will want to add it now; with some 60 new recipes, those owning the earlier edition should still consider this.