Elise McDonough,Editors of High Times Magazine

The Official High Times Cannabis Cookbook

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This “informative and accessible” cookbook ranges from pot brownies to THC-infused Thanksgiving turkey—“an essential staple for any ‘budding’ chef” (Cool Hunting magazine).
This first-ever cookbook from High 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.
Offerings run the culinary ganja gamut 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 are sure to spark your interest whether you’re looking for the perfect midnight munchie or taking dinner to a higher level.
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166 printed pages
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  • Roberto Garzahas quoted4 years ago
    The key chemical reaction involved in doing it right takes place when cannabis is combined with your chosen fat and heated at a low temperature (122°F–145°F) for no less than twenty minutes, and ideally up to an hour or more, stirring often
  • Roberto Garzahas quoted4 years ago
    One Thousand and One Nights, the classic text of ninth-century Islamic literature, includes a story about two hashish eaters—a practice gratefully emulated by Paris’s legendary Club des Hachichins of the nineteenth century, which saw Baudelaire, Dumas, and other leading lights of French literary
  • Roberto Garzahas quoted4 years ago
    Indeed, the emergence of the local-food movement and embrace of seasonal, sustainable cooking by chefs nationwide owes its roots to a hippie sensibility that’s green in all senses of the word.
    In 1996, the historic passage of California’s Proposition

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