Description
From The New York Times best-selling author of The Essential Scratch & Sniff Guide to Becoming a Wine Expert, everything you need to know about America's favorite recreational plant Who better to guide you through the distinctive scents of cannabis than Richard Betts, author of best-selling books, The Essential Scratch & Sniff Guide to Becoming a Wine Expert and The Essential Scratch & Sniff Guide to Becoming a Whiskey Know-It-All? In his newest novelty book, Betts demystifies the differences between cannabis and hemp, indica and sativa, and describes how each strain will make you feel and more, aided by scents to truly allow readers to understand the distinction between Train Wreck and Sour Diesel. With a short history lesson on where Mary Jane came from and how it became humanity's beloved pastime, plus a guide to the most popular strains, this handbook is a fact-filled and fun guide to all things cannabis. And if you don't live in a state that has legalized marijuana, this book is the closest thing you'll have to toking up!
Author: Richard Betts
Publisher: Harvest Publications
Published: 04/20/2021
Pages: 22
Binding Type: Hardcover
Weight: 1.20lbs
Size: 10.00h x 9.20w x 0.60d
ISBN13: 9780358129578
ISBN10: 0358129575
BISAC Categories:
- Reference | Personal & Practical Guides
- Games & Activities | Activity Books
- Humor | Topic | Adult
Author: Richard Betts
Publisher: Harvest Publications
Published: 04/20/2021
Pages: 22
Binding Type: Hardcover
Weight: 1.20lbs
Size: 10.00h x 9.20w x 0.60d
ISBN13: 9780358129578
ISBN10: 0358129575
BISAC Categories:
- Reference | Personal & Practical Guides
- Games & Activities | Activity Books
- Humor | Topic | Adult
About the Author
One of thirteen people in the world to pass the Master Sommelier exam on the first attempt, RICHARD BETTS is The New York Times best-selling author of The Essential Scratch & Sniff Guide to Becoming a Wine Expert, as well as The Essential Scratch & Sniff Guide to Becoming a Whiskey Know-It-All and The Ultimate Scratch & Sniff Guide to Loving Beer. He has been featured in The New York Times, Wine Spectator, Food & Wine, and GQ, and on national television.