Edibles: Small Bites for the Modern Cannabis Kitchen (Hardcover)
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Bring cannabis into your kitchen with these tasty recipes for bite-sized, low-dose treats
A tasty and unique collection of cannabis recipes: This collection of 30 bite-sized, low-dose recipes ventures boldly beyond pot brownies with tasty, unique, and innovative treats. Designed for bakers of all skill levels, Edibles: Small Bites for the Modern Cannabis Kitchen includes simple recipes like Spiced Superfood Truffles alongside more advanced recipes like Strawberry Jam Pavlovas - all brought to life with vibrant photography.
How to make magical butter and cannabis oils: Complete with instructions for creating master cannabis ingredients such as magical butter and oils, as well as detailed information on dosage and portions, Edibles gives newbies and cannabis connoisseurs alike the info they need to create an easy, safe, and absolutely heavenly edibles experience.
Delectable cannabis edibles sweets & treats: If you've enjoyed recipes from The Medical Marijuana Dispensary by Laurie Wolf & Mary Wolf, The Official High Times Cannabis Cookbook by Elise McDonough & Sara Remington or Cannabis Cuisine by Andrea Drummer - you'll want to take pleasure in savoring the collection of cannabis edibles treats in Edibles: Small Bites for the Modern Cannabis Kitchen.
About the Author
Stephanie Hua is the founder and chief confectioner behind Mellows, gourmet cannabis-infused marshmallows handcrafted in San Francisco. She lives in the Bay Area.
Coreen Carroll is the executive chef and cofounder of the Cannaisseur Series, which has been creating cannabis dining experiences, events, and workshops since 2015. She lives in San Francisco.
"A fresh take and clear guide to cooking with cannabis, Edibles is an essential makeover for infused treats. Gone are the stale pot brownies of yesteryear. In their place, Stephanie and Coreen demonstrate how to micro-dose delicious bites and pantry staples." —Vanessa Lavorato, co-host of Bong Appétit and founder of Marigold Sweets
"The first cookbook from San Francisco cannabis chef Coreen Carroll is loaded with practical sweet and savory recipes that diners can enjoy with or without the botanical buzz."
-San Francisco Chronicle
"The collection of 30 recipes in 'Edibles: Small Bites for the Modern Cannabis Kitchen' was designed with the modern, mindful cannabis connoisseur in mind who is looking for a bit of a buzz without getting knocked over the head... They've managed to make the book fun without being too whimsical and accessible without sacrificing sophistication... this one is definitely worth checking out and adding to your collection."
"Presenting itself as a collection of recipes that simply happen to include cannabis - that truly sets it apart from its predecessors. If the cannabis cookbooks of the past were concerned with getting you as high as possible, the focus with Edibles is to inspire cooks of any skillset to create something that balances elevation with flavor."
"Not sure if you are ready for these over-the-top, irresistible cannabis treats? Trust me, for once caving into your indulgences is the way to go."
"If you want to learn about and understand how to cook with cannabis, Stephanie and Coreen will take you on an edible journey of creativity and technique! A must-have addition to your culinary library. Bravo!" —Mindy Segal, James Beard Award-winning pastry chef, chef/owner of HotChocolate, and creator of Mindy's Artisanal Edibles
"Edibles" is a just-published, user-friendly cookbook in a few notable ways: There is a lengthy and well-defined introductory section that discusses dosage, potency, effects, terminology and techniques. The 30 recipes that follow are purposefully low dose (5 milligrams per serving), which is very helpful for beginning cooks, as well as those with a potentially problematic sweet tooth (Stephanie Hua is a confectioner at a marshmallow company; she and Coreen Carroll met at culinary school in San Francisco). The recipes are also a lot more appealing than those in many cannabis cookbooks, which can tend to run a little toward dorm food. Hua and Carroll instead give well-written recipes for cardamom caramels, gruyère and green garlic gougères, strawberry jam Pavlovas and roasted grape crostini. The blueberry lemon French macarons are a serious improvement on pot brownies."
-Los Angeles Times