The Cannabis Kitchen Cookbook: Feel-Good Edibles, from Tinctures and Cocktails to Entrées and Desserts
October 01, 2019
7.5 X 9.4 X 0.8 inches | 1.92 pounds
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About the Author
Robyn Griggs Lawrence helped introduce mainstream America to sustainable lifestyles and healthy homes with Natural Home magazine and introduced readers to the Japanese art of finding beauty in imperfection with her books The Wabi-Sabi House and Simply Imperfect: Revisiting the Wabi-Sabi House. As Natural Home editor in chief from 1999 until 2010, Lawrence traveled the country meeting people who are passionate about building and living sustainably. Lawrence has also been an editor with Organic Spa, Mountain Living, and The Herb Companion magazines and has run successful blogs on the Huffington Post, Care2.com, and motherearthnews.com. She lives in Boulder, Colorado. Povy Kendal Atchison is a food photographer and a graduate of Brooks Institute of Photography. She has illustrated several books, including Sweet Mary Jane, The Quilt That Walked to Golden, and many more. Atchison, a Deadhead, won the Silver Award from the Association for Multi-Image International for her multi-image Grateful Dead show, Dancing with the Dead. She lives in Golden, Colorado.
"Pot recipes are not just for college parties anymore." --Paste magazine "Cannabis is a healing, helping herb, but only in the company of healing, helping food." --Scott Durrah, award-winning restaurateur and cooking instructor