Cannabis Cookbook: Over 35 Tasty Recipes for Meals, Munchies, and More
This innovative cookbook brings a remarkable design to the joy of cooking and baking with cannabis. Featuring stimulating recipes and lush color photography, it approaches cannabis as yet another fine ingredient to be studied and savored, like a great wine, premium cigar, gourmet chocolate, or single malt scotch. The Cannabis Cookbook divulges all you need to know to culinarily enjoy the herb that’s used by over 25 million Americans. It includes the history of cannabis in cooking, biochemical...
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All you need to know about cooking and baking with cannabis Publishers Weekly Weed connoisseur Pilcher (Spliffs 3: The Last Word on Cannabis Culture) deals a gnarly collection of 35 starters, entrees, desserts and drinks, all using the kind of pot not generally found in the kitchen cabinet. Nor is this the type of cookbook that provides a list of suppliers for hard-to-find ingredients. But for the reader with a ready stash, these offerings are served up in a well-researched and easy to digest manner, with plenty of tempting color photos and helpful data such as the suggested amount of cannabis bud per person per meal, based on body weight. The key to being a successful ganja gourmet, it turns out, is to first prepare a smooth batch of either Cannabis Ghee or Cannabis Butter. This allows for easier measurement but more importantly ensures that the psychoactive chemical du jour, tetrahydrocannabinol, blends evenly into the dish. Thus three tablespoons of Cannabutter transform perfectly legal mushrooms into Really Wild Mushroom Sauté and the hopped-up ghee is at the heart of an in-your-face Charas Curry, where it mingles with red chilies, ginger and cilantro. There's a classic brownie recipe, of course, sweetened with honey. (Oct.)Copyright 2007 Reed Business Information
Foreword Howard Marks 6Introduction 8The History of Cannabis in the Kitchen 12The Basics 18Stoned Starters 30Celebrity Recipe: Howard Marks 46Mashed Main Courses 48Celebrity Recipe: Bryan Talbot 64Doped-Out Desserts 66Celebrity Recipe: Ed Rosenthal 88Bombed-Out Beverages & Crazy Cocktails 90Celebrity Recipe: Eric's Kitchen 108Handy Hemp 110Glossary 122Resources 124Index 126Acknowledgments 128
\ Publishers WeeklyWeed connoisseur Pilcher (Spliffs 3: The Last Word on Cannabis Culture) deals a gnarly collection of 35 starters, entrees, desserts and drinks, all using the kind of pot not generally found in the kitchen cabinet. Nor is this the type of cookbook that provides a list of suppliers for hard-to-find ingredients. But for the reader with a ready stash, these offerings are served up in a well-researched and easy to digest manner, with plenty of tempting color photos and helpful data such as the suggested amount of cannabis bud per person per meal, based on body weight. The key to being a successful ganja gourmet, it turns out, is to first prepare a smooth batch of either Cannabis Ghee or Cannabis Butter. This allows for easier measurement but more importantly ensures that the psychoactive chemical du jour, tetrahydrocannabinol, blends evenly into the dish. Thus three tablespoons of Cannabutter transform perfectly legal mushrooms into Really Wild Mushroom Sauté and the hopped-up ghee is at the heart of an in-your-face Charas Curry, where it mingles with red chilies, ginger and cilantro. There's a classic brownie recipe, of course, sweetened with honey. (Oct.)\ Copyright 2007 Reed Business Information\ \
