Whether you call it pot, weed, Mary Jane, or Cannabis, you know
that marijuana is now mainstream. Now there is a beautiful gourmet
cookbook for enthusiasts at all levels-from Cannabis Ceviche to
High Ho Pottanesca to Smokin' Grilled Corn and more! 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,
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. Recipes include sides,
snacks, and cocktails and fabulous entrees, including:
Cannabis-Roasted Chicken with Onions, Carrots, and Fennel Seared
Wagyu New York Strip with Cannabis Rub Smoked Apple-Glazed Roast
Pork Loin with Walnut and Cannabis Leaf Stuffing Hemp Seed-Crusted
Chinook Salmon with Cannabis Cream Sesame-Crusted, Cannabis-Seared
Ahi Tuna with Wasabi, Soy, Cannabis, and Citrus Sauce Mellow Shrimp
Cappellini Finished with Cannabis Oil Jamaican Chicken Stir-Fry
with Curry Coconut Milk Spinach, Potato, and Cannabis Curry Bok
Choy, Cashews, and Scallions Stir-Fried in Cannabis-Ginger Red Palm
Oil Kushie Tomato Soup with Grilled Boursin and Gruyere Croutons
Holy Mole! And more! Here are 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.
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