Cooking and baking with cannabis used to be a guessing game. How much cannabis should you use? How strong will your edible be? What are the secrets to making great savory foods as well as sweets? And is there any way to make it taste less like cannabis and more like something you’ll actually enjoy eating?
In Cannabis and the Art of Infusion: An Elevated Cookbook, Chef Ricky Flickenger will answer these questions and more, with research backed by lab-tested results (and plenty of personal experimentation). On this culinary journey into cooking with cannabis, you will learn how to
– Measure your THC to the milligram to perfectly tailor your experience.
– Save time with 15-minute infusions.
– Create foods with little to no cannabis flavor.
– Cook with cannabis for any meal.
– And more!
With recipes for appetizers, soups, sides and condiments, salads, entrees, and desserts at your fingertips, you don’t have to be a top chef, mad scientist, or cannabis connoisseur to elevate your next meal. From brie and chutney phyllo cups to cherry chipotle chicken, from fennel citrus salad to dark-chocolate pistachio macadamia cookies, take the guesswork out of crafting delicious medicinal and recreational edibles to get the results–and the taste–you really want.