Weed butter, or cannabutter, is the optimal way to transfer the THC from cannabis into an edible. Plus, with the right method, you will transfer the full spectrum of cannabis’s chemical components, including non-psychoactive ones that quietly benefit your health.
In this book, you will learn how to infuse weed into butter, oil, coconut oil or virtually any fat you prefer. But you can’t just sprinkle your stash onto a recipe, as creating truly great weed butter is an art. Packed with helpful color photos and step-by-step instructions, this book shows how to make the perfect weed butter for any edible and every application, from reducing stress and battling pain to helping with PTSD and overcoming night terrors.
|Product dimensions:||7.50(w) x 9.25(h) x (d)|
About the Author
Her formal background in journalism and she has a love affair with writing, cooking, and cannabis. Born in New York City to West African parents, she finds the strongest links to culture from food, oral history, and herbal remedies.
She currently resides in Northern California and Mexico as a writer and researcher exploring cannabis, and the African diaspora in Latin America. Find out more at www.mennlay.com.
What People are Saying About This
"The Art of Weed Butter is part memoir, part advocacy, and part education. It's a warm invitation if you've never cooked with weed butter before and great footing if you're more practiced. Intimately written and beautifully photographed, Aggrey's passion is contagious. This is more than a recipe book."
— Alexia Arthurs, author of How To Love A Jamaican
"The Art of Weed Butter is a smart, funny, informative book, with satisfying, unpretentious recipes that even the most time-challenged will be able to prepare. It’s for anyone who wants to combine the healing properties of a good meal with the medicinal blessings of cannabis."
— David Lida, author of First Stop in the New World
"Mennlay Golokeh Aggrey—a rising star in the world of weed—has written an informative, reliable and friendly cookbook about making cannabutter that works each and every time."
— James Oseland, judge on Top Chef Masters, and author of Jimmy Neurosis