The Cannabis Kitchen Cookbook

Feel-Good Food for Home Cooks

Robyn Griggs Lawrence, Povy Kendal Atchison, Jane West

$58.95 $53.39

Hardback

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English

Skyhorse Publishing
15 September 2015

Cookery, food & drink; Cookery by ingredient

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

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.

By: Robyn Griggs Lawrence
By (photographer): Povy Kendal Atchison
Foreword by: Jane West
Imprint: Skyhorse Publishing
Country of Publication: United States
Dimensions: Height: 241mm, Width: 191mm, Spine: 25mm
Weight: 1.111kg
ISBN: 9781634502207
ISBN 10: 1634502205
Pages: 320
Publication Date: 15 September 2015
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

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.

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

Â Pot recipes are not just for college parties anymore. Â Paste magazine Â Cannabis is a healing, helping herb, but only in the company of healing, helping food. Â Scott Durrah, award-winning restaurateur and cooking instructor