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The HappyCow Cookbook: Recipes from Top-Rated Vegan Restaurants around the World Paperback – June 3, 2014
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Mayim Bialik, actress on The Big Bang Theory and author of Mayim's Vegan Table
These chefs are the go-to connoisseurs of great vegan food, and now they're making it possible for us to eat at home what we would have had to travel the globe to find! These dishes are going to make you so happy!”
Kathy Freston, New York Times bestselling author of Veganist, The Lean, and Quantum Wellness
HappyCow, the amazing website and indispensable app, has directed me towards delicious vegan cuisine in my travels and even at home for years. I highly recommend this gorgeous, inspiring collection for anyone who appreciates the art of cooking and/or just enjoys eating delicious, health-promoting food.”
Julieanna Hever, MS, RD, CPT, author of The Complete Idiot's Guide to Plant-Based Nutrition and host of Veria's wellness talk show, What Would Julieanna Do?
The Happycow Cookbook is the next best thing to sitting at the table of the best chefs in the world.”
Howard F. Lyman, author of Mad Cowboy
Well done, HappyCow! Here’s your chance to enjoy delectable, health-promoting, plant-based cuisine from some of the finest restaurants in the worldwithout leaving home.”
J. Morris Hicks, author of Healthy Eating, Healthy World and international blogger at hpjmh.com
About the Author
Glen Merzer is coauthor with Del Sroufe of Better Than Vegan, with Pamela A. Popper, PhD, ND of Food Over Medicine, with Howard Lyman of Mad Cowboy, with Howard Lyman and Joanna Samorow-Merzer of No More Bull!, and with Chef AJ of Unprocessed. Merzer is also a playwright and screenwriter, having most recently completed a screenplay from Mad Cowboy. He has been a vegetarian for 40 years and a vegan for the last 20.
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Top Customer Reviews
A lot of recipes are raw, which is okay but I would have preferred fewer of those. Some recipes are complicated and others are simple to make, it really varies by the restaurant, which is understandable.
I eat at Veggie Grill regularly and I don't believe the Veggie Grill recipes have been served at Veggie Grill in the past six years. I think they are just recipes the owner cooked up so he wouldn't have to give out any recipes from his restaurant menu. Honestly, I would have booted him from the book for this. People are purchasing the book to get some of the restaurant recipes.
I also think this could have been a stellar cookbook if Eric Brent and Glen Merzer had selected the restaurants for inclusion based on the quality of the recipes they submitted for inclusion, but it seems that instead the restaurants were chosen based on another agenda. Which is fine, I guess, but then don't bill it primarily as a cookbook. Call it The Happy Cow Book of Interviews with Vegan Restaurant Owners.
I'm happy enough with the book to feel okay about purchasing it for $2.99, but glad I didn't pay full price.
But the interviews were boring and amounted to dead space that could have been populated by more recipes. For example: Do I care if this was the first restaurant the owner opened? No, that's not interesting. But the rote format of each interview was dutifully transcribed for each restaurant, warts n' all. If this book could be re-done, with say 1 page (2 max) about the restaurant and the remaining section about recipes, that could be great.
The recipes are very good (some are incredible) but I actually enjoyed the restaurant owner interviews even more than the recipes. It's absolutely fascinating to me to hear how each person decided to support vegan and vegetarian diets by opening a restaurant, and what they've learned in the process. I've been to several of these places, too, so that made it even more fun to read.
Many of the recipes are somewhat complicated, although someone who is more experienced at cooking than me won't have a hard time.
If you do any amount of travel, be sure to get this book so you can visit some of the places.