Marijuana Edibles

Marijuana Edibles

by Laurie Wolf, Mary Thigpen


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A full-color book of marijuana-based desserts, candies, and sweet-and-salty treats.

Fun, yet practical, Marijuana Edibles demystifies the edibles cooking process, covering the two most popular extraction methods. Make your own weed-infused butter and coconut oil, then use your infusions in 40 different perfectly-dosed, delicious desserts.

Eating or ingesting marijuana rather than inhaling it gives a longer, more-powerful high, spares your lungs, and allows you to partake in private. This makes it perfect for patients who need steady relief from pain, as well as for people who just want to add marijuana into food for enjoyment.

Many of this book's wide range of tasty recipes are aimed at those with dietary restrictions ranging from vegan to gluten-free. Coverage also includes a section on quick ways to ingest (in case you don't have the time to cook up something yummy), as well as decadent recipes for chocolates and truffles.

Product Details

ISBN-13: 9781465449641
Publisher: DK
Publication date: 07/12/2016
Pages: 128
Sales rank: 197,983
Product dimensions: 6.20(w) x 7.80(h) x 0.60(d)

About the Author

Laurie & MaryJane is an edibles company dedicated to producing high-quality medicated food throughout the state of Oregon. It's owned by Laurie Wolf and Mary Thigpen. Laurie is a classically trained chef (graduate of the Culinary Institute of America) and has been a food stylist, food editor, recipe developer and cookbook author for more than 30 years. She is a leading voice in marijuana edibles, and a regular contributor and edible recipe developer for The Cannabist, High Times, Oregon Leaf, and Cannabis Now. Her passion for cannabis as treatment stems from her exposure to her father's end-of-life care as well as her own successful management of a seizure disorder.

Table of Contents

The Basics

Marijiuana: A Crash Course 8

How to-Get from Bud to Brownie 10

What to Expect with Edibles 12

Terpenes 14

Equipment 16

How to Decarboxylate 18

How to Calibrate Infusions 20

How to Make Infusions 22

How to Cook with Infusions 26

Simple, Single-Serving Edibles 28

Cookies and Bars

Chocolate Malt Cookies 32

Coconut Almond Macaroons 35

Amaretto-Dipped Sandwich Cookies 36

Citrus Almond Florentines 38

Salted Caramel Cashew Bars 41

Triple Chocolate Hazelnut Brownies 43

Key Lime Squares 44

Hawaiian Butter Mochi 47

Pies, Tarts, and Pastries

Orange: Honey Cream Puffs 50

Buttered Rum Apple-Turnovers 52

Brown Butter Elephant Ears 54

S'mores Hand Pies 57

Rustic Peach-Berry Crostata 58

Pistachio-Honey Baklava 60


Tres Leches Cake 65

Almond-Olive Oil Cake 67

Chocolate Pudding Cake 69

Banana Cream Roulade 70

Puddings and Sauces

Coconut Pot de Créme with Mango Coulis 74

Old-Fashioned Butterscotch Pudding 77

Pink Grapefruit Citrus curd 78

Hot Fudge Sauce 81

Salted Toffee Sauce 82

Chocolate Hazelnut Spread 85

Chocolates, Caramels, and Candies

White Chocolate Granola Bites 88

Chocolate-Dipped Dried Mango 91

Chocolate Bark with Candied Pecans and Ginger 92

Ancho Chile Truffles 95

Chocolate-Dipped Nougatine 96

Pretzel Rods with White Chocolate and Toffee Bits 99

Candied Bacon Toffee Squares 101

Bourbon Pecan Caramel Corn Clusters 103

Pistachio Caramels 104

Crape Lozenges 107

Caramel Lollipops 108

Frozen Desserts

Lemon Basil Granita 113

Frozen Fig Cheesecake 115

Roasted Sweet Corn Popsicles 117

No-Churn Vanilla Ice Cream 118

Plum and Wine Granita 121

Glossary 124

Index 122

About the Authors 128

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