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.
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|Publisher:||Evergreen Partner Group|
|Product dimensions:||8.00(w) x 10.00(h) x 0.38(d)|
About the Author
Eric Gaston and his partners Jeff Anderson and Arne Nelson collaborated to create the award-winning Evergreen Market brand of retail stores in Washington State, which were built around the core values of Educate, Celebrate, and Elevate. By partnering with Chef Ricky Flickenger to develop a cookbook that enhances the art of cooking with cannabis, both parties are striving to change the narrative of cannabis with a focus on wellness, mindfulness, and quality of life.
Table of Contents
Introduction • 1
Kief Base • 13
Appetizers • 17
Tomato-Basil Crostini • 18
Mushroom Madeira Tarts • 21
Piecrust • 23
Gluten-Free Piecrust • 26
Bacon-Wrapped Shrimp & Jalapeno with Pineapple Glaze • 27
Brie & Chutney Phyllo Cups • 31
Salmon Mousse Puffs • 33
Pate a Choux • 35
Gluten-Free Pate a Choux • 38
Cherry-Chipotle Chicken Toasts • 39
Soups & Salads • 43
Sweet Potato, Bacon & Caramelized Onion Soup • 45
Homemade Sour Cream • 47
Cream of Mushroom Soup • 49
Shortcut Stock • 53
Fennel Citrus Salad • 55
Summer Caprese Salad • 57
Winter Caprese Salad • 59
Chipotle-Lime Avocado Salad • 61
Entrees • 65
Roasted Pork Tenderloin with White Wine Pan Sauce • 67
Fresh Mozzarella and Tomato Pizza • 71
Pizza Dough • 75
Gluten-Free Pizza Dough • 77
Pasta with Blackened Chicken & Lemon-Herb Cream Sauce • 79
Cheesy Bacon Soufflé • 83
Chili Verde with White Beans • 87
Duck Confit • 91
Coriander and Lime Flank Steak Sandwiches • 95
Cannabis Mayonnaise • 97
Prime Rib Roast with Mushroom Gravy and Mashed Potatoes • 99
Mashed Potatoes • 102
Desserts • 105
Easy Lemon Curd Phyllo Cups with Blackberries • 107
Dark Chocolate Brownies • 109
Cranberry Mascarpone Tarts with Dark Chocolate • 113
Citrus Mousse • 115
Coconut and Pistachio Truffles • 119
Dark Chocolate Pistachio Macadamia Cookies • 121
Notes • 125
Glossary • 127
Handy Conversions • 132
Acknowledgments • 133
About the Authors • 135