Inspired Infusions Elevated Edibles PDF Download
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Author: LEVO Oil
Publisher:
ISBN: 9781736558720
Category :
Languages : en
Pages :
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Book Description
This is a cookbook written by fans for fans: Fans of cooking. Fans of bringing new twists to proven recipes. And yes, fans of LEVO, the premium kitchen appliance for ensuring that your butter's better; that you don't spoil your oil; that you unleash delicious possibilities with every batch of infused herbs, without the time or mess of traditional methods. Some of these recipes are our own. Some were contributed by fans. Others are well-known recipes inspired by cooking enthusiasts and seasoned chefs. ALL of them promise good, clean, sense-pleasing kitchen fun. We've infused spirit and taste into every recipe. Whether for medical use, recreation, both or neither, LEVO turns prose into poetry by uplifting the taste and quality of any recipe.
Author: LEVO Oil
Publisher:
ISBN: 9781736558720
Category :
Languages : en
Pages :
Get Book Here
Book Description
This is a cookbook written by fans for fans: Fans of cooking. Fans of bringing new twists to proven recipes. And yes, fans of LEVO, the premium kitchen appliance for ensuring that your butter's better; that you don't spoil your oil; that you unleash delicious possibilities with every batch of infused herbs, without the time or mess of traditional methods. Some of these recipes are our own. Some were contributed by fans. Others are well-known recipes inspired by cooking enthusiasts and seasoned chefs. ALL of them promise good, clean, sense-pleasing kitchen fun. We've infused spirit and taste into every recipe. Whether for medical use, recreation, both or neither, LEVO turns prose into poetry by uplifting the taste and quality of any recipe.
Author: Elise McDonough
Publisher: Chronicle Books
ISBN: 1452101337
Category : Cooking
Languages : en
Pages : 161
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Book Description
Presents recipes that feature cannabis as an ingredient, along with an introduction that covers topics such as the difference between hemp and cannabis, the plant's potency when eaten, different strains, and its fat content.
Author: Editors of MUNCHIES
Publisher: Ten Speed Press
ISBN: 0399580107
Category : Cooking
Languages : en
Pages : 258
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Book Description
Based on the popular Munchies and Viceland television series Bong Appétit, this cannabis cookbook features 65 "high"-end recipes for sweet and savory dishes as well as cocktails. Inspired by the popular MUNCHIES and Viceland television series, Bong Appétit is the Joy of Cooking for a new generation interested in making serious, sophisticated food--with weed. Bong Appétit breaks down the science of infusing (oils, butters, milks, alcohol, and more) with cannabis, and offers recipes ranging from weed butter-basted chicken to weed chimichurri to weed brownie sundaes. Along the way, the book hits on marijuana politics, dosage, and pairing strains and flavors, and has tips from MUNCHIES vast network of friends and experts, including "Bong Appétit" stars Ry Prichard and Vanessa Lavorato.
Author: Stanley J. Ulijaszek
Publisher: Cambridge University Press
ISBN: 0521869161
Category : Health & Fitness
Languages : en
Pages : 415
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Book Description
Exploration of changing human nutrition from evolutionary and social perspectives and its influence on health and disease, past and present.
Author: Linda Weintraub
Publisher: Univ of California Press
ISBN: 0520273613
Category : Art
Languages : en
Pages : 380
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Book Description
This title documents the burgeoning eco art movement from A to Z, presenting a panorama of artistic responses to environmental concerns, from Ant Farms anti-consumer antics in the 1970s to Marina Zurkows 2007 animation that anticipates the havoc wreaked upon the planet by global warming.
Author: T. K. Lim
Publisher: Springer
ISBN: 3319260650
Category : Science
Languages : en
Pages : 702
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Book Description
This book covers such plants with edible modified storage subterranean stems (corms, rhizomes, stem tubers) and unmodified subterranean stem stolons, above ground swollen stems and hypocotyls, storage roots (tap root, lateral roots, root tubers), and bulbs, that are eaten as conventional or functional food as vegetables and spices, as herbal teas, and may provide a source of food additive or neutraceuticals. This volume covers selected plant species with edible modified stems, roots and bulbs in the families Iridaceae, Lamiaceae, Marantaceae, Nelumbonaceae, Nyctaginaceae, Nymphaeaceae, Orchidaceae, Oxalidaceae, Piperaceae, Poaceae, Rubiaceae and Simaroubaceae. The edible species dealt with in this work include wild and underutilized crops and also common and widely grown ornamentals. To help in identification of the plant and edible parts coloured illustrations are included. As in the preceding ten volumes, topics covered include: taxonomy (botanical name and synonyms); common English and vernacular names; origin and distribution; agro-ecological requirements edible plant parts and uses; plant botany; nutritive, medicinal and pharmacological properties with up-to-date research findings; traditional medicinal uses; other non-edible uses; and selected/cited references for further reading. This volume has separate indices for scientific and common names; and separate scientific and medical glossaries.
Author: Robyn Griggs Lawrence
Publisher: Simon and Schuster
ISBN: 1510700595
Category : Cooking
Languages : en
Pages : 647
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Book Description
An Upscale Cookbook for Enthusiasts of All Skill Levels That Approaches Cannabis as an Ingredient to Explore Cannabis is one of the hottest ingredients to hit the culinary world, and cannabis-infused food is an evolving art and science. In The Cannabis Kitchen Cookbook, chefs in the know from Amherst to Anaheim share their secrets for infusing everything from oil and agave to soups and cocktails with this once taboo ingredient. Covering every meal from brunch to late-night cocktails and snacks, The Cannabis Kitchen Cookbook approaches cannabis as yet another fine ingredient to be studied and savored, like a great wine, a premium cigar, gourmet chocolate, or single malt scotch. With more than one hundred fully tested recipes from experienced professional chefs, The Cannabis Kitchen Cookbook guides readers through the process of making fresh, tasty, and healthy home-cooked meals using cannabis as the main additive. The cookbook also provides step-by-step instructions on preparing cannabis for use in the kitchen as well as advice on personalizing dosage for different tastes. Tips for trimming, processing, storing, and preserving cannabis are included along with a “buyer’s guide” that sheds light on the many varieties of cannabis flavor profiles, showcasing strains based not only on feel-good levels, but more importantly, taste-good levels Contributors to this Collection include . . . Leslie Cerier • Mike DeLao • Scott Durrah • Joey Galeano • Rowan Lehrman • Andie Leon • Catjia Redfern • Herb Seidel • Donna Shields • Grace Gutierrez • Lucienne Bercow Lazarus • Emily Sloat • Rabib Rafiq • Chris Kilham Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Author: Sidney W. Mintz
Publisher: Penguin
ISBN: 1101666641
Category : History
Languages : en
Pages : 322
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Book Description
A fascinating persuasive history of how sugar has shaped the world, from European colonies to our modern diets In this eye-opening study, Sidney Mintz shows how Europeans and Americans transformed sugar from a rare foreign luxury to a commonplace necessity of modern life, and how it changed the history of capitalism and industry. He discusses the production and consumption of sugar, and reveals how closely interwoven are sugar's origins as a "slave" crop grown in Europe's tropical colonies with is use first as an extravagant luxury for the aristocracy, then as a staple of the diet of the new industrial proletariat. Finally, he considers how sugar has altered work patterns, eating habits, and our diet in modern times. "Like sugar, Mintz is persuasive, and his detailed history is a real treat." -San Francisco Chronicle
Author: J.A. Vale
Publisher: Springer Science & Business Media
ISBN: 940116763X
Category : Medical
Languages : en
Pages : 237
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Book Description
In the last decade, the incidence of acute poisoning in the developed world has risen considerably, so that hospital admissions from this cause now repre~ sent a significant part of the work load of most medical units. The purpose of this book is to provide an up-to-date account of the diag nosis and treatment of all the clinically important poisons. Throughout the text the aim has been to emphasize the mechanisms of toxicity - wherever they are known - so that a rational approach to therapy may be devised. In addition, substantial chapters have been devoted to the psychiatric assess ment of self-poisoned patients and to the role of the laboratory. Two styles of presentation have been adopted. Certain topics are discussed in depth either because of their clinical importance or because recent data have become available concerning pathophysiology or treatment. In contrast, when subjects have been well described previously in general medical texts, for example, carbon monoxide poisoning, the discussion is far more brief and to the point. A similar style has been adopted with recently introduced drugs, where little is known about the effects in overdose. The value of cer tain chapters, especially those on poisonous plants and snake bites, has been enhanced by the inclusion of a large number of colour photographs.
Author: David Kritchevsky
Publisher: Springer Science & Business Media
ISBN: 1461305195
Category : Technology & Engineering
Languages : en
Pages : 499
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Book Description
Twenty years ago the very idea of an international conference on the fiber contained in plant food would have been totally inconceivable. At that time fiber was generally viewed as an inert component of food of no nutritional value and consequently consid ered as a contaminant, the removal of which would enhance the purity of a product. It was measured by a now obsolete and almost worthless test introduced in the last century for veterinary rather than human nutrition, and what was measured was referred to as "crude fiber," containing part of the cellulose and lignin but none of the numerous components of fiber now known to play important roles in the maintenance of health. There were a few lone voices prior to the last two decades who had extolled the laxative properties of the undigested portion of food, assuming that these were related to its irritant action on the bowel mucosa. In retrospect this was a total misconception, and "softage" would have been a more appropriate term than "roughage," since its presence insured soft, not irritating, colon content.
