"The Art of Cooking with Cannabis is a highly recommended culinary resource for both professional chefs and food enthusiasts. As an advocate for responsible cannabis cookery, I'm impressed by how Tracey Medeiros has curated this collection of inspired recipes from cocktails to desserts, and every course in between! She has shined the spotlight on many talented chefs from across the country as she shares their imaginative infused recipes and expert tips. Whether new to cooking with THC, CBD, and Hemp, or already well-seasoned in the methodology, you'll love this book!" --Jacqui Pressinger, American Culinary Federation, Inc. "For real connoisseurs, this is less of a whoa, weed approach to cannabis cuisine and more like a traditional cookbook your gran would keep on her bookshelf. A really cool gran. Here, you'll learn how to safely and successfully incorporate THC and CBD into everything from miso soup to meatballs, sourced from a bevy of chefs who've experimented themselves." -- Esquire "Recipes for everything from cocktails to comfort food are infused with THC, hemp or CBD in this book. They come from people all across the country, like award-winning chefs and organic farmers who want to spread insight on responsible cannabis cooking.

The book hones in on sustainable cooking and, quite literally, fell-good food." -- San Francisco Modern Luxury Magazine "In the her new book The Art of Cooking with Cannabis: CBD and THC-Infused Recipes from Across America , Medeiros compiles recipes, from snacks to desserts to dinners, developed by chefs across the country." -- Los Angeles Magazine "A comprehensive and delicious look at the endless possibilities of the cannabis kitchen, The Art of Cooking with Cannabis brings together the farm-to-table movement and cannabis in a new and unique way. Jam-packed with chef-created recipes featuring cannabis and hemp in a wide variety of techniques and dishes, The Art of Cooking with Cannabis makes cooking with this star ingredient simple and versatile. From desserts to dressing and everything in between, each recipe would be delicious with or without cannabis. But what really sets this cookbook apart from the pack is Mederios's detailed storytelling that examines each recipe's inspiration and tells each chef's story, while connecting them to the farmers behind the food. In this way, Mederios brings the farm-to-table movement to cannabis, and by breaking the book into regional sections, the reader can see local ingredients, flavors, and trends emerge, making this book as much an anthology of food in the United States as is it culinary cannabis across the country." --Rachel Burkons, co-founder of Altered Plates.