Did you know that consuming a marijuana treat produces a more intense, longer-lasting high than smoking it? Start making your own today!
Today only, get this audio bestseller for a special price.
As the legalization of marijuana continues to spread, our relationship with the plant flourishes and evolves. While we once kept it in air-tight, hidden-from-sight containers, now our weed might sit on the kitchen counter - next to other baking and cooking accouterments.
Edibles are a very healthy alternative to smoking, and making your own allows you a level of quality and taste control that purchasing goods doesn't provide. Luckily, this cookbook elevates cannabis cuisine to new heights, and gives you more options than the special brownie.
Here Is A Preview Of What You'll Learn...
Smoking Vs Eating Marijuana
How To Use Marijuana For Cooking
Marijuana Recipes
Caramel Sauce
Weed Biscuits
Cannabis Chocolate Chip
Weed Muffins
Weed Popsicles
Cheeba Strews
And basically everything you need to know to start making your own treats today.
Download your copy today!
Take action today and download this audiobook now at a special price!
If you think eating vegan is boring, think again. Listen to this audiobook and find main courses, salads, soups, and more that'll fit your needs.
Today only, get this audio bestseller for a special price.
There’s no doubt that a vegetarian diet, particularly a vegan one, can be great for your health. However, with the popularity of health food stores due to the fact that many are looking to improve their health, it’s easier than ever to enjoy a satisfying vegan diet. This audiobook will teach you how to do that.
Here Is A Preview Of What You'll Learn...
Typical Ingredients In Vegan Cooking
Setting Up The Vegan Pantry
Basics Of Vegan Cooking
Creating A Complete Meal
Special Nutritional Considerations
Recipes
And basically everything you need to start your vegan lifestyle today!
Download your copy today!
Take action today and download this book now at a special price!
Protest Kitchen is an empowering guide to the food and lifestyle choices anyone can make for positive change in the face of the profound challenges of our time.
Our food choices have much more of an impact than most people imagine. They not only affect our personal health and the environment, but are also tied to issues of justice, misogyny, national security, and human rights. Protest Kitchen is the first book to explore the ways in which a more plant-based diet challenges regressive politics and fuels the resistance.
A provocative and practical resource for hope and healing, Protest Kitchen features over fifty vegan recipes (with alternatives for 'aspiring vegans') along with practical daily actions such as:
Substitute cow's milk in your coffee and cereal for any of a variety of delicious non-dairy milks. This will help lower the release of methane gas that contributes to global warming.Use a smartphone app when buying chocolate to avoid supporting African farmers who use child-labor, even child slavery, to supply cacao beans to the food industry.Make your own cleaning supplies and wood polish; it's frugal and avoids reliance on products that may be tested on animals.
Flawless is the first book of its kind dedicated to exploring the main causes of faults in wine. From cork taint, to volatile acidity, to off-putting aromas and flavors, all wine connoisseurs have encountered unappealing qualities in a disappointing bottle. But are all faults truly bad? Are some even desirable?
Jamie Goode brings his authoritative voice to the table once again to demystify the science behind what causes a good bottle to go bad. By exposing the root causes of faults in wine, Flawless challenges us to rethink our assumptions about how wine should taste and how we can understand beauty in a glass.
It's a great time to be a beer drinker, but also the most confusing, thanks to the dizzying array of available draft beers. Expert Joshua M. Bernstein comes to the rescue with The Complete Beer Course, demystifying brews and breaking down the elements that make beer's flavor spin into distinctively different and delicious directions. Structured around a series of easy-to-follow classes, his course hops from lagers and pilsners to hazy wheat beers, Belgian-style abbey and Trappist ales, aromatic pale ales and bitter IPAs, roasty stouts, barrel-aged brews, belly-warming barley wines, and mouth-puckering sour ales. There is even a class on international beer styles and another on pairing beer with food and starting your own beer cellar. Through suggested, targeted tastings, you'll learn when to drink down-and when to dump those beers down a drain.
In this major new history of English food, Clarissa Dickson Wright takes the reader on a journey from the time of the Second Crusade and the feasts of medieval kings to the cuisine - both good and bad - of the present day. She looks at the shifting influences on the national diet as new ideas and ingredients have arrived, and as immigrant communities have made their contribution to the life of the country. She evokes lost worlds of open fires and ice houses, of constant pickling and preserving, and of manchet loaves and curly-coated pigs. And she tells the stories of the chefs, cookery book writers, gourmets and gluttons who have shaped public taste, from the salad-loving Catherine or Aragon to the foodies of today. Above all, she gives a vivid sense of what it was like to sit down to the meals of previous ages, whether an eighteenth-century labourer's breakfast or a twelve-course Victorian banquet or a lunch out during the Second World War.Insightful and entertaining by turns, this is a magnificent tour of nearly a thousand years of English cuisine, peppered with surprises and seasoned with Clarissa Dickson Wright's characteristic wit.
Discover the underdog story of how America came to dominate beer stylistically in the second edition of Tom Acitelli's The Audacity of Hops: The History of America's Craft Beer Revolution, the most comprehensive history yet of American craft beer.
Based on extensive archival research as well as interviews with the movement's key players going back to the 1960s, this acclaimed book is the most comprehensive chronicle yet of one of the most interesting and lucrative culinary trends in the U.S. since World War II.
Acitelli weaves the story of the rise of American craft beer into the tales of trends like Slow Food and the rebirth of America's urban areas, and paints an unforgettable portrait of plucky entrepreneurial triumph. The backgrounds on all your favorite craft brewers are here, including often forgotten heroes from the movement's earliest days as well as the history of homebrewing since Prohibition.
This is the 'book for the craft beer nerd who thinks he or she already knows the story' (Los Angeles Times) as well as for fans of good food and drink in general.
Are you ready to feel better, look better, and heal the planet at the same time? Then it's time to revolutionize your health from the inside out. With The Plant-Based Solution, leading cardiologist Dr. Joel Kahn shows how everyone can cultivate optimal well-being with a whole-foods, plant-based diet.
Known as America's Healthy Heart Doc, Dr. Kahn has already helped thousands of people prevent and reverse heart disease. But what about other chronic conditions, such as adult diabetes, obesity, gut health, osteoporosis, autoimmune disease, and even low sex drive? It turns out that all these conditions and more can be improved with a plant-based diet-and Dr. Kahn has the evidence to prove it.
Drawing from decades of experience, Dr. Kahn brings together a wealth of scientific research and in-depth case studies to clearly demonstrate how you can take charge of your own health.
As a mother, are you comfortable in your skin?Want to know how best to be a working or stay-at-home mum?Babies have very simple needs, yet many parents are overwhelmed with elaborate advice on how to meet them. In How Not to F*** Them Up, leading child psychologist Oliver James argues that your under-threes do not need training; it's getting your head straight as a parent that's important.Drawing on extensive interviews and the lastest clinical research, James identifies three basic types of mum: the Hugger, the Organiser and the Fleximum. Outlining the benefits and pitfalls of each, How Not to F*** Them Up shows you how to recognise which style suits you best and outlines simple strategies to reconcile personal ambitions with the needs of your family.Empowering and provocative, Oliver James will help you make the best choices for bringing up a happy, confident child.
New York Times bestselling author and Food Network star Hannah Hart is back with her biggest book ever: a humorous holiday cookbook celebrating year-round festivities with food, drink, and friends.
In a world where everyone is looking for some good news and something to celebrate, Hannah Hart is there with almost fifty ideas, arranged into twelve months of themes and recipes for how to celebrate with family and friends.
A collection of recipes, activities, and suggestions about hilarious and joyous ways to celebrate with family, friends, pets, and your entire community, My Drunk Kitchen Holidays! will commemorate holidays from Valentine's Day to Graduation, Pride Month and International Left-Handers' Day (really!). The book will culminate with the fall holidays that get much deserved attention: recipes for Halloween, Thanksgiving, and a celebration of Hanukkah/Kwanzaa/Christmas that is festive, inclusive, and incredibly hilarious.
With an ambitious sweep over two hundred years, Paul Freedman's compelling history shows that there actually is an American cuisine.
For centuries, skeptical foreigners-and even millions of Americans-have believed there was no such thing as American cuisine. In recent decades, hamburgers, hot dogs, and pizza have been thought to define the nation's palate. Not so, says food historian Paul Freedman, who demonstrates that there is an exuberant and diverse, if not always coherent, American cuisine that reflects the history of the nation itself.
'A book to be savored' (Stephen Aron), American Cuisine is also a repository of anecdotes that will delight food lovers: how dry cereal was created by William Kellogg for people with digestive and low-energy problems; that chicken Parmesan, the beloved Italian favorite, is actually an American invention; and that Florida Key lime pie goes back only to the 1940s and was based on a recipe developed by Borden's condensed milk. More emphatically, Freedman shows that American cuisine would be nowhere without the constant influx of immigrants, who have popularized everything from tacos to sushi rolls.
