Description
An Upscale Cookbook for Enthusiasts of All Skill Levels That Approaches Cannabis as an Ingredient to Explore
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.
Robyn Griggs Lawrence helped introduce mainstream America to sustainable lifestyles and healthy homes with “Natural Home” magazine and introduced readers to the Japanese art of finding beauty in imperfection with her books “The Wabi-Sabi House” and “Simply Imperfect: Revisiting the Wabi-Sabi House.” As “Natural Home” editor in chief from 1999 until 2010, Lawrence traveled the country meeting people who are passionate about building and living sustainably. Lawrence has also been an editor with “Organic Spa, Mountain Living, ” and “The Herb Companion” magazines and has run successful blogs on the “Huffington Post,” Care2.com, and motherearthnews.com. She lives in Boulder, Colorado.
Povy Kendal Atchison is a food photographer and a graduate of Brooks Institute of Photography. She has illustrated several books, including “Sweet Mary Jane, The Quilt That Walked to Golden, ” and many more. Atchison, a Deadhead, won the Silver Award from the Association for Multi-Image International for her multi-image Grateful Dead show, “Dancing with the Dead.” She lives in Golden, Colorado.
