Written by a chef with more than 15 years of professional kitchen experience and 10 years of experience cooking with cannabis VERDE Cooks is a great introduction to cooking with CBD, medical marijuana, and other cannabis products. It is the first in it's series. It's first chapter explains infusion of tinctures and other techniques to get the most out of your VERDE. It's beautiful photos and straight forward instruction make it easy for anyone to follow, while the chef's anecdotes and narrative make it an uniquely thought-provoking read.
Table of Content
Chapter 1: Verde Smart- Tinctures and Techniques
Dosage
Consuming
Blanching and Shocking
Decarboxylation
Butter
Oil
Vegetable Glycerin
Honey
Alcohol
Cream
Chapter 2: Verde Hungry- Snacks and Meals
Gran-Roll-a
Gran-Roll-a Bars
Peanut Butter
Mac + Cheese
Chicken Pot Pie
Buffalo Chicken Dip
Chapter 3: Verde Sweet- Desserts
Brownies
Chocolate Chip Cookies
Oatmeal Raisin Cookies
Fat Kid Chocolate Cake
Rum Cake
Dutch Apple Pie
Chapter 4: Verde Thirsty- Drinks
Coffee
Tea
Mojito
Lemonade
Protein Shake
One Hitters
Hot Chocolate
About the author
Grace Fornasa has been working in kitchens since she was 14 years old, graduated the top of her class at The Restaurant School at Walnut Hill College, with a BA of Science in French Pastry. After graduating she worked at many fine dining establishments in Philadelphia and New York City. Then she began teaching pastry at a nonprofit job training program that helped people get back on their feet. After that she decided she wanted to see the cuisines of the world and got a job where she could do that.
She started cooking edibles for veterans with PTSD in college. This sparked her interest in the healing power of cannabis, which she has been an advocate for ever since. She was inspired to write a book after realizing the power of knowledge was the best way to help people who needed it.
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