Sublime Vegetarian

Arlene Gryfe is a Toronto-based professional nutritionist and home
economist.

This vegetarian cookbook reflects its author’s advocacy of seasonal,
regional, and organic cuisine. We are merely stewards of the land, Jones
reminds us. By exploiting our agriculture and aquatic resources for
quick economic returns, we threaten the sustainability of our food
supply. Therefore, it is in everyone’s interest to eat organic
produce. Diets that rely mainly on vegetables and fruit and organic
production will help to conserve natural resources, as well as reduce
the pollution of air, water, soil, and food.

As a resident of Canada’s West Coast, Jones has been influenced by
other Pacific cuisines, such as Vietnamese, Malaysian, and those of
other South Asian countries. For those who might consider some recipes
too exotic, he suggests alternative ingredients or seasonings. The
recipes, ranging from appetizers and soups through to desserts, are well
laid out (with measurements listed in both metric and imperial) and
extensively cross-indexed. Sidebars provide further commentary on
preparation, alternatives, or serving techniques, and there are eight
beautiful color photographs.

Although some complicated recipes require two or three pots or pans,
most can be readily prepared by those with only moderate cooking skills.