GOURMET AT THE GRILL

Mrs. Harwood's main contribution to backyard cookery is her array of sauces (bastes, marinades, glazes and oils) and suggestions for use. The author's main omission is the attention that must be paid to the conflagration itself, its care and handling. Some former briquet users have changed their allegiance to wood since wary words about charcoal on food have appeared in news columns; and a fire's lapse from merry blaze to nothing at all in mid-steak is well known to all barbecuers. However, in spite of her vague way with equipment and fire-making, the author does present a multitude of al fresco frizzeries.