The Cannabis Kitchen Cookbook: Feel-Good Food for Home Cooks

Regardless of whether you call it pot, weed, Mary Jane, or Cannabis, you realize that pot is currently standard. Presently there is an excellent gourmet cookbook for devotees at all levels—from Cannabis Ceviche to High Ho Pottanesca to Smokin' Grilled Corn and that's only the tip of the iceberg!

Cannabis is probably the most sizzling fixing to hit the culinary world, and cannabis-injected food is a developing workmanship and science. In The Cannabis Kitchen Cookbook, gourmet specialists up to date from Amherst to Anaheim share their insider facts for imbuing everything from oil and agave to soups and mixed drinks with this once no-no fixing.

Covering each supper from early lunch to late-night mixed drinks and tidbits, with more than 100 completely tried plans from experienced proficient gourmet experts, The Cannabis Kitchen Cookbook guides perusers through the way toward making new, scrumptious, and solid home-prepared dinners utilizing cannabis as the primary added substance. Plans incorporate sides, tidbits, and mixed drinks and breathtaking courses, including:

Cannabis-Roasted Chicken with Onions, Carrots, and Fennel
Singed 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
Smooth 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
Sacred Mole!
And then some!

Here are bit by bit directions on planning cannabis for use in the kitchen just as guidance on customizing dose for various tastes. Tips for tending to, handling, putting away, and protecting cannabis are incorporated alongside a "purchaser's guide" that reveals insight into the numerous assortments of cannabis flavor profiles, displaying strains put together with respect to feel-great levels, however more critically, taste-great levels

Supporters of this Collection incorporate . . .
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, alongside our Good Books and Arcade engraves, is pleased to distribute an expansive scope of cookbooks, remembering books for squeezing, barbecuing, preparing, browning, home fermenting and winemaking, slow cookers, and cast iron cooking. We've been effective with books on sans gluten cooking, veggie lover and vegetarian cooking, paleo, crude nourishments, and that's just the beginning. Our rundown incorporates French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, just as books on jerky, canning and protecting, nutty spread, meatballs, oil and vinegar, bone stock, and then some. While few out of every odd title we distribute turns into a New York Times blockbuster or a public hit, we are resolved to books on subjects that are now and then disregarded and to writers whose work may not in any case locate a home.

About the Author
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.

This is the perfect book for anyone who enjoys learning about cannabis. This isn’t just a cook book it truly tells you some amazing things about the actual bud and even some background information. I would highly recommend this book. --Shawn

The timing of the release of this publication coincides with the legalization of marijuana in the great United State of Oregon. That said, at the time of this writing, there are only two other states that have legalized possession of marijuana and to my knowledge, neither Colorado nor Washington risked writing into their laws the legality of actually growing your own plants. This makes Oregon unique due to the fact that if you grow your four plants, you will have plenty of leaves to use for applying to cooking recipes. You don't have to commit all that high dollar bud to your oils and tinctures. Enter the "Cannabis Kitchen Cookbook." But you must know -- This is not just a cookbook; it is a first class primer for the beginner who will find SO much information in the first chapter of the book, simply titled, "The Plant." Robyn Griggs explains everything you'd want to know about this fascinating plant, how it grows, what all its parts contain. She explains the differences between Indica, Sativa and Ruderalis (Ruderalis?! - Nevuh hoid 'o da bum.) She covers hemp, cannabinoids, THC, CBD (another new one for me), and terpenes (is this where terpinetine comes from? Just kidding!). Her book discusses how cannabis grows, how to store it and how to process it. She covers where to buy it, how to buy it and gives some great tips on what to look for when you purchase marijuana so that you can become educated on some things to look out for. Next, she pops out a nice little section on -- if I may -- "pot pedigrees," detailing a tight list of "Favorite Cooking Cultivars." Wow. Put simply, you can now shop for specific characteristics chosen for YOUR specific ailments or experience wishes. I had no idea. --Jacob A

Great recipes and beautiful color photographs. It's time to move to Colorado!!! --Clean Food Man

The Cannabis Kitchen Cookbook: Feel-Good Food for Home Cooks