The Art of Cooking with Cannabis: CBD and Thc-Infused Recipes from Across America - Hardcover
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Languages:EnglishPublisher:Skyhorse PublishingISBN-13:9781510756052ISBN-10:1510756051UPC:9781510756052Book Category:CookingBook Subcategory:Specific Ingredients, Individual Chefs & RestaurantsBook Topic:Herbs, Spices, Condiments, Natural FoodsSize:9.10 x 7.60 x 1.10 inchesWeight:2.6522Product ID:SC6CVSBZ91
**2021 Readable Feast Awards, Honorable Mention**
125 mouthwatering recipes featuring CBD, hemp, and THC from organic farmers, award-winning chefs, artisans, and food producers across the country. More than a cookbook, The Art of Cooking with Cannabis is a valuable resource for new inspiration and excitement surrounding cannabis, food, and responsible consumption. Tracey Medeiros introduces the reader to dozens of organic farmers, award-winning chefs, artisans, and food producers who are leading the green revolution by doing their part to demystify cannabis and its culinary use. Individual profiles contain stories from the book's contributors who come from rural and suburban communities and bustling cities across this nation. These folks have generously shared their personal struggles and successes which have led them to understand the many health and wellness benefits of the cannabis plant and its important role in society. From chemistry to culinary, the book contains 125 mouthwatering recipes, such as:
125 mouthwatering recipes featuring CBD, hemp, and THC from organic farmers, award-winning chefs, artisans, and food producers across the country. More than a cookbook, The Art of Cooking with Cannabis is a valuable resource for new inspiration and excitement surrounding cannabis, food, and responsible consumption. Tracey Medeiros introduces the reader to dozens of organic farmers, award-winning chefs, artisans, and food producers who are leading the green revolution by doing their part to demystify cannabis and its culinary use. Individual profiles contain stories from the book's contributors who come from rural and suburban communities and bustling cities across this nation. These folks have generously shared their personal struggles and successes which have led them to understand the many health and wellness benefits of the cannabis plant and its important role in society. From chemistry to culinary, the book contains 125 mouthwatering recipes, such as:
- Chicken Kale Meatballs with Cherry Tomato and Pesto Sauces from Chef Jordan Wagman
- Avocado Mash with Nori and Cucumber from Chef Michael Magliano
- CBD-Infused Vegan Gluten-Free Miso Broth from Jessica Catalano
- THC- and CBD-Infused Smoked Cheddar with Green Chili Stone-Ground Grits from Chef Kevin Grossi
- Sh'mac and Cheese from Carly Fisher
- Vegan No-Bake Cashew Cheese Cake from Chef Maria Hines
Languages:EnglishPublisher:Skyhorse PublishingISBN-13:9781510756052ISBN-10:1510756051UPC:9781510756052Book Category:CookingBook Subcategory:Specific Ingredients, Individual Chefs & RestaurantsBook Topic:Herbs, Spices, Condiments, Natural FoodsSize:9.10 x 7.60 x 1.10 inchesWeight:2.6522Product ID:SC6CVSBZ91
Tracey Medeiros is a food writer, recipe developer, and cookbook author. Her cookbooks include The Vermont Non-GMO Cookbook, The Connecticut Farm Table Cookbook, The Vermont Farm Table Cookbook, and Dishing Up Vermont. Tracey is an avid proponent of the farm-to-table movement. She travels as a guest speaker and cooking instructor throughout the East Coast, emphasizing her commitment to the sustainable food movement. She resides in northern Vermont.
Publisher: Skyhorse Publishing
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