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Herb: Mastering the Art of Cooking with Cannabis is a crowdfunded 2015 cannabis cookbook by American author and chef Laurie Wolf with Melissa Parks, a graduate of Le Cordon Bleu in Minneapolis. [1] It has been noted as one of the first pertaining to cooking with cannabis after legalization in several U.S. states.
[citation needed] Esquire said that it was "like a traditional cookbook your gran would keep on her bookshelf. A really cool gran", and identified it as one of the best 15 cookbooks of 2021. [6] The Los Angeles Times praised the book for showcasing a wide range of recipes, outside the usual "tired pot-brownie cliché". [3]
Her first book, Dishing Up Vermont (2008), features recipes from contributors throughout Vermont, including farmers and restaurateurs. [5] Medeiros began writing The Vermont Farm Table Cookbook in 2011, while writing a column for The Essex Reporter and Colchester Sun, and employed two recipe testers to assist with the collection of recipes from Vermont farmers, bakeries, and restaurants.
A Sweet Year: Jewish Celebrations and Festive Recipes for Kids and Their Families by Joan Nathan (Knopf) and My Life in Recipes: Food, Family, and Memories by Joan Nathan (Knopf). After a seven ...
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The Official High Times Cannabis Cookbook (2012) by Elise McDonough; Too High to Fail (2012) by Doug Fine; Thai Stick (2013) by Peter H. Maguire;
Veg-table: Recipes, Techniques, and Plant Science for Big-Flavored, Vegetable-Focused Meals. Nik Sharma's latest cookbook explores over 50 vegetables through science.
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