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:
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
- 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