Grilling from the Garden: Vegetarian Dishes for the Outdoor Cook

Shaw ( Vegetarian Entertaining ) takes us outdoors for sustenance, and keeps us there to cook it. ``For centuries our ancestors cooked a variety of vegetables on an open hearth,'' she writes, ``using rudimentary methods. To broaden my grilling repertoire, I began fixing contemporary vegetarian meals in this primitive manner.'' Primitive is as primitive does: Shaw's grill of choice comes from the not-so-Cro-Magnon Hammacher Schlemmer (namely, ``Mr. Grill''). And her culinary preferences are equally sophisticated, which is probably just as well. Covering most of the world's cuisines, her book, short but good, recommends grilled artichoke hearts, avocados, cheese grits, mushrooms and patties of lentils; falafel, raclette and quesadillas. Her side dishes include peach soup and succotash salad. Light, fresh, well-lemoned and often skewered, her choices are attractive under the beam of coming hot weather. They don't ask for a lot of fussing or extensive experience. So it's very likely that this book will find takers--primitive or not. (Aug.)