From Tracey Medeiros’ new cookbook, The Art of Cooking with Cannabis.
The informative book boasts gorgeous food photography and thorough cooking notes, and it’s broken into three large chapters: CBD-Cannabidiol, Hemp, and THC-Tetrahydrocannabinol. Each section features profiles of farmers and chefs and soup-to-nuts recipes from the four main regions in the United States (Northeast, Midwest, South, and West) and reads as an accessible resource for professional and home cooks alike. No matter the kitchen skills or cannabis understanding, this book offers something to learn for everyone.
The dedication page speaks volumes: “This book is dedicated to the civil rights and cannabis advocates who are tirelessly working to effect social justice reform and equity into the fabric of the industry.” A portion of the book’s proceeds are pledged to Open for Good, “a campaign to help independent restaurants survive, rebuild, and thrive for the long term.”
– Read the entire article at The Austin Chronicle.