Not only does Jones include recipes for Roasted Vegetable Stock, Fragrant Vegetable Stock, Fresh Mushroom Stock and Miso-Garlic Broth and Gravy , he also spends some time in the chapter's introduction discussing stock making in a way that is sure to enhance the home chef's understanding of why things are as they are. Almost any vegetable can be used to make a flavourful stock, but place only fresh vegetable trimmings in a stockpot. A little charring, especially with onions, adds a pleasant flavour and colour to the stock, but heavily charred vegetables will contribute a strong burnt flavour and should be removed before the water is added. With the basics out of the way, we're ready to get down to business and this particular business is tasty. In short, an entire vegetarian diet awaits and the recipes are varied enough that this is not a ridiculous thought.
Color photographs are scant but inviting.
These are, however, quibbles. Overall, Sublime Vegetarian is one to look out for.