A lovely book, with some very appealing recipes.  This exactly fits the kind of food my family like to eat - a fair bit of vegetarian, but not completely so, and we really like to experiment with our meals, so the combinations and flavourings used in this book really appealed.  I liked the way the recipes were written and the 'part-time' options included for some.

The recipes are the best bit of this book - the ones we have tried so far were great and I'm excited to try more soon.  However, I wasn't as keen on the way the book was set up.  There weren't pictures for every recipe and I do like to see what I'm going to cook and the choice of background on, for instance, the season title pages wasn't appealing to me.

All in all, a book I will be using a lot.  Recommended.

As someone who is trying to cut back on meat in their diet this is a great cookbook. Most of the recipes are vegetarian options, but as a variation for some of them they include meat as an option.
I’ve tried 3 recipes which all turned out amazing, I am sure this book will help me cut back on meat even more.

I've got the first Part-Time Vegetarians cookbook and was super intrigued for this one - I love cookbooks that separate recipes into seasonal stuff.  I also loved the seasonal vegetables section for each season and 'menu ideas'. Some fabulous recipes in here - can't wait for lockdown to ease more and try them!

Let me start off by making this clear: I am by no means any form of vegetarian. However, I would love to have more vegetables in my diet and hoped this book may be able to help. Which it didn't quite as much as I'd hoped. 

One of my favourite parts of the book were the sections at the beginning of each chapter giving you a list of all the vegetables in season. I've always wondered this! 
Also, the recipes are very flexible, with options also for meat eaters and vegans.

My main issue with this is the absolute lack of pictures. I would say maybe 1 in 4 recipes at best had a photo. If you're gonna attempt to make me eat vegetables, they need to look bloomin appetising. If I can't see them, then there's no way you're going to get me anywhere near something involving "sweetcorn polenta" 😬
You've also got the opposite problem, in that some of the pictures that were included did not make the food look particularly appealing. I'm still scarred by the photo of "beetroot spaghetti" - surely it should be banned for pasta to be such an alarming colour! 😟

Another problem with this book is that unless you live in the city (or in a particular country), you may well struggle to get a fair amount of ingredients. So this isn't a cookbook necessarily for your average Joe. 

Finally, where are the desserts?! 😭

Sorry that this one just wasn't for me, because I really did want to like it.

When life for the entire universe and planet turns on its end and like everyone else you "have nothing to do" while your place of work is closed and you are in #COVID19 #socialisolation,  superspeed readers like me can read 250+ pages/hour, so yes, I have read the book … and many more today. (I AM BORED!!)

I requested and received a temporary digital Advance Reader Copy of this book from #NetGalley, the publisher and the author in exchange for an honest review.  

From the publisher, as I do not repeat the contents or story of books in reviews, I let them do it as they do it better than I do 😸.

More than 100 seasonal, everyday meals for friends and family from The Part-Time Vegetarian's kitchen. 

The Part-Time Vegetarian's Year is your essential cookbook for cutting down meat in your diet, with dishes staring delectable seasonal vegetables. Nicola Graimes presents over 100 recipes ordered by season, making it easy to work with the calendar to produce fresh, sustainable food, year-round. 

In spring, feast on Baked Eggs with Spring Greens or a Korean Bibimbap. Summer brings a refreshing Watermelon, Pitta and Goat's Cheese Salad; autumn, a warming Mushroom Larb or Smokey Aubergine Pides. Finally, celebrate winter with Celeriac, Ginger and Sesame Bhajis. From barbeques to festive feasts, each chapter also contains a mouth-watering menu for easy entertaining. 

All recipes are vegetarian, but most feature a variation, showing how to include meat or fish, or how to make the dish fully vegan. This is an inventive collection to harness the flavours and nutrition of each season. 

This is an interesting book as you can take these recipes vegan and you could even add meat to them if that floats your boat - I personally have a problem with "vegan chicken" that has 48 ingredients instead of one ingredient - actual chicken from a chicken. The recipes are well written and look yummy - that mushroom larb is particularly calling to me to be made today even though it is an "autumn dish". - I try to eat with the seasons, but sometimes you gotta eat what you want to eat!

A decidedly yummy cookbook that is vegetable-forward. 

As always, I try to find a reason to not rate with stars as I love emojis (outside of their incessant use by "🙏-ed Social Influencer Millennials/#BachelorNation survivors/Tik-Tok and YouTube  Millionaires/etc. " on Instagram and Twitter... Get a real job, people!) so let's give it 🥑🥑🥑🥑

Not a book that will jump off the shelves with its rather unappealing cover.  More importantly though if the book is meant to tempt meat eaters to have a go a vegetarian cuisine there really needs to be pictures for most of the recipes.  I found it quite bizarre that there were colourful carefully staged pages (for example at the beginning of each section) yet only some of the recipes had pictures.  For me I would have rather had smaller less staged pictures and maybe a couple of recipes sharing a picture page just so I could see what it is supposed to look like and if it would tempt me.  Some recipes were over fussy too, but this is probably going to appeal to a large section of foodies.  Overall the good thing was the amount of information provided and the instructions for flexibility.  The different measurement scales were also very useful, and I appreciate that a lot of work has gone into finding recipes that work very well with or without meat.  So if the author manages to tempt some meat eaters into at least part time vegetarianism then she will have done a good job.  It may also encourage people to look at other recipes they have and think about adapting them either way

Some of the recipes sound very interesting but require ingredients that I just don't have at home. Still, I like how the book is divided in four parts according to the seasons.

We don't often see a cookbook written that are for both vegetarians and flextarians. The authors is all about choosing meal ingredients by what is in season, then choosing what to do with it. This book offers a wide variety of dishes including many international influences, comfort foods (dishes with cheese!), dishes to serve with drinks or as appetizers, etc. I love that all recipes are given with multiple audiences in mind with measurements given in both grams and ounces and appliance settings for different types of stove/oven settings. Most recipes are vegetarian but a good number offer alternative options for those wishing to add meat, and sometimes a few vegan options. I bookmarked a number of recipes to tweak to make vegan because I liked the combination of core ingredients, spices and treatment. 

No matter what your cooking comfort level is (expert, adventurous, novice, casual), you will like at least a third of the recipes if you like fresh produce. If you have a garden, you'll definitely love some of these more atypical choices. Some of the recipes do have a great number of steps (multiple pans, pots, and blender) but at least half are simple enough to be attainable after a long work day; others are the kind you'd prefer to save for the weekend or a gathering. Either way you choose to cook, if you prefer to eat by choosing your ingredients by freshness and being in-season versus strict meal planning, this book is for you.