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The Official High Times Cannabis Cookbook
More Than 50 Irresistible Recipes That Will Get You High
9781452101330 Paperback, Trade English General Trade COOKING / Specific Ingredients / Herbs, Spices, Condiments Mar 07, 2012
$27.95 CAD
Active 7 x 9 x 0.5 in | 500 gr 160 pages 30 color photographs Chronicle Books
This first-ever cookbook fromHigh Times magazine—the world's most trusted name when it comes to getting stoned—is the deliciously definitive guide to cannabis-infused cooking. Easy, accessible recipes and advice demystify the experience of cooking with grass and offer a cornucopia of irie appetizers and entrees, stoner sweets, cannabis cocktails, and high-holiday feasts for any occasion, from Time Warp Tamales and Sativa Shrimp Spring Rolls to Pico de Ganja Nachos and Pineapple Express Upside-Down Cake. Delectable color photos and recipes inspired by stoner celebrities such as Snoop Dogg, Cheech and Chong, and Willie Nelson will spark the interest of experienced cannabis cooks and "budding" chefs, whether they're looking for the perfect midnight munchie or just to take dinner to a higher level.

Elise McDonough is a ten-year veteran of High Times magazine and a connoisseur of world-class cannabis cuisine. She lives in Northern California.

"The way Julia Child brought French cuisine to the uncultured American masses in her debut cookbook 'Mastering the Art of French Cooking' is what Elise McDonough and the editors at High Times Magazine have done with 'The Official High Times Cannabis Cookbook'. Informative and accessible, it's an essential staple for any 'budding' chef. Starting with a wide range of basics that bind THC to fat molecules (cannabis-infused butters, oils and tinctures plus bonus mayonnaise and flour recipes), the book ventures offers easy-to-prepare recipes that will have even the sober drooling (the photographs help). Highlights include 'Cheeto Fried Chicken' from Fresh Off the Boat author and chef Eddie Huang, a Thai-style Tom Yum 'Ganja' soup, a Thanksgiving turkey with a marijuana-infused marinade, and even latkes."
-Cool Hunting

"The High Times cookbook is in a category of its own-intelligent, savvy, and knowledgeable about food, with excellent general information about cannabis and cooking with it."-Jeffrey Steingarten

"Recipe-wise, it's a very comprehensive book, and probably one of the best to come out in a long time. Not only are there recipes in every skill range, from burned cereal beginner to Julie Child-level experts, but there's a lot of culinary diversity packed into more than fifty recipes over 160 pages." -Denver Westword

"Overall this is the first pot cookbook we've seen that reads like a modern cookbook, meaning one that relies on fresh ingredients and seems to care more, actually, about flavor than getting you high." -L.A. Weekly

"Cookies, brownies, and other pastries are desserts that have always been able to be made to a "higher" level. The Official High Times Cannabis Cookbook has finally changed that by having over 50 meals that will make your stomach and mind happy."
--FoodBeast

"Written by a ten-year veteran of the iconic magazine, Elise McDonough, the cookbook is humorous yet educational and compassionate yet still strongly counter-culture, as befitting the magazine's 40-year legacy. For those people who require medibles in their own lives or make them as part of underground compassionate care groups...the book is a highly useful tool." -Houston Press

"With this book, [High Times] managed to elevate cannabis cuisine above pot brownies and space cakes, to dishes such as potato gnocchi with wild mushroom ragu and financiers."
--Seattle Weekly

"Veteran High Times writer McDonough offers this sampler of 50 mind-fogging munchies. There is probably no correlation between the known effects of marijuana and the fact that it has taken this classic counterculture magazine 38 years to get around to publishing a cookbook. Still, when an acknowledgement page credits folks with names like Evan Budman and Easy Bake Dave, one can almost smell the laid-back vibe emanating from this collection of "stoner-style cuisine." The 12-page introduction includes a brief paragraph on what to do should one's meal consumption result in a "total freak-out," but, more importantly, brings home the point that weed's active ingredients are fat-soluble and at their potent peak when in an oily blend. Thus, before launching into the creation of some ganja guacamole, Texas cannabis chili, or Pineapple Express upside-down cake one should whip up one of the spreads presented in the first chapter, such as cannabutter or cannabis-infused mayonnaise. Proper respect is paid to the classic pot brownie, with a page devoted to its history and a recipe involving a double boiler and much stirring. A section on cocktails gilds the lily with offerings like the Jamaican me crazy, which calls for cannabis-infused dark rum. But the book's highlight is its chapter of holiday fare, featuring a THC turkey injected with a "magic marinade" that, in conjunction with tryptophan, could mellow out the harshest of family Thanksgivings."
--Publishers Weekly

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