The Cannabis Kitchen Cookbook: Feel-Good Food for Home Cooks
Format: PDF / Kindle (mobi) / ePub
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, The Cannabis Kitchen Cookbook approaches cannabis as yet another fine ingredient to be studied and savored, like a great wine, a premium cigar, gourmet chocolate, or single malt scotch. 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.
The cookbook also provides 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.
Place cannabis in single layer on baking sheet and bake for 45 minutes. Remove from oven and let cool slightly. Using a mortar and pestle or a coffee grinder, grind cannabis to a powder. Combine gin and cannabis in glass bottle or jar with tightly fitting lid. Let sit in a cool, dark place for 24 hours. Line a strainer with cheesecloth to catch solids and pour liquid into bottle or jar with a tightly fitting lid. Label jar and store in a cool, dark place for up to 1 year. Green Cannabis
strainer cheesecloth dark glass airtight jar Combine cannabis, glycerin, and just enough water to keep glycerin from burning (about 2–3 tablespoons) in crockpot. Simmer on low for 48 hours, stirring often with a wooden spoon. Add water as it evaporates to keep glycerin at an even temperature. It should be as warm as possible without boiling. When glycerin is dark amber, place cheesecloth inside strainer and place over a bowl. Pour glycerin through strainer to capture cannabis solids. Squeeze
been cooking professionally for more than thirty years,” he says, “and this is the hardest way to cook because potency and taste have to be balanced at all times.” Joey has appeared in national media, catered VIP parties at the Cannabis Cup, and cooked at Michael Jordan’s Steak House in Chicago (one of his personal highlights). He lives in the Tampa Bay, Florida, area and tours the country with The SAMICH Truck (SAMICH is for Savory Accessible Marijuana Infused Culinary Happiness), a bright pink
her cookbook in the 1950s. Pot brownies resurged again in the 1970s after eating one changed Peter Sellers’s life in the 1968 film I Love You, Alice B. Toklas. Sixty-some years later, Catjia Redfern pays homage to Toklas with carrot cake, another 1970s icon that has yet to be claimed. Catjia blends a cup and a half of cannabis-infused ghee (which she prefers, but you can use coconut oil) in a batter with grated carrots, pecans, and golden raisins and pours it into cupcake tins for a portable
with Cannabis Simple Syrup, gin, raspberry liqueur, and a dash of bitters. (If you have a milk frother, use that to foam the mixture.) He pours the mixture over ice, refrigerates it for two minutes to solidify the foam, and tops it off with a pour of soda water. Rabib uses a Collins ice mold, which makes ice that fits into tall Collins glasses, and highly recommends using St. George Terroir gin, a mix of juniper, California bay laurel, and coastal sage that pairs well with cannabis. If that’s