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Ripped: The Good, The Bad, and The Truth about Weed
In 1974 author Garry Rusoff wrote a cult-classic paperback called The Gourmet Guide To Grass. Published by the now defunct Pinnacle Press, it is long out of print, though copies continue to show up in used bookstores and online marketplaces.
Much has happened in the ensuing four decades–both to Rusoff and to marijuana. With a new shift in the attitudes of the public (and politicians) toward cannabis, it seemed like a good time to revisit the subject.
A simple update to the original Gourmet Guide was deemed impractical; it turns out far too much has changed since the mid 70s. It was decided that an entirely new book, keeping the spirit of the original but reflecting an ever-evolving subject and author, was warranted.
This is that book.
Part how-to guide, part history and autobiography, part social commentary, it's an inside look at the ups and downs of marijuana. Includes recipes for cooking with grass.
Much has happened in the ensuing four decades–both to Rusoff and to marijuana. With a new shift in the attitudes of the public (and politicians) toward cannabis, it seemed like a good time to revisit the subject.
A simple update to the original Gourmet Guide was deemed impractical; it turns out far too much has changed since the mid 70s. It was decided that an entirely new book, keeping the spirit of the original but reflecting an ever-evolving subject and author, was warranted.
This is that book.
Part how-to guide, part history and autobiography, part social commentary, it's an inside look at the ups and downs of marijuana. Includes recipes for cooking with grass.
141 pages, Kindle Edition
Published October 17, 2015
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