The Art and Science of Cooking With Cannabis
Adam Gottlieb
“Why this book was written: I have read the existing marijuana cookbooks and am deeply disappointed with them. In nearly every one of these the author has simply taken a dozen or so ordinary recipes from a standard cookbook, appended the line “add a half cup of grass” to each, and sold it to the public for 10 times what it is worth. If you have been following the instructions in these books, you most likely have been wasting your hard-earned dope. Although this book contains numerous recipes, it is not intended to be merely another cookbook or recipe collection. It is designed to serve as a guidebook. To teach the reader the nature of cannabis. How it combines with different foods, how it is best assimilated in the human digestive tract, and how to get the most highs for the money. The fourth section of this book is devoted to some of the most suitable dishes that can be prepared from these materials. Simply put, this is one of, if not the best book on cooking with cannabis that exists.” DW
Publisher: Ronin
Paperback: 67 pages