The Bong Appétit Cannabis Cookbook
Brownies and gummies are probably the two most popular edible cannabis products, however, there's so much more to foods infused with weed. The internet is abundant with recipes for preparing snacks and various other treats with weed, but to truly master Cannabis kitchen, consulting an expert book is more than recommended. One title to consider for that matter is Bong Appétit, authored by the editors of the Munchies food channel. The same team is credited for bringing Viceland's series with the same title.
Cooking can be fun, and for those who enjoy food as much as they do weed, honing skills in how to cook with the medicinal plant and its derivatives may well turn out to be the most rewarding thing in life.
In Bong Appétit the series, Abdullah Saeed and his team act as the hosts of lavish cannabis dinner parties along with award-winning celebrity chefs such as Marcel Vigneron, Wes Avila, and Courtney McBroom. Each dinner boasts an elaborate, multi-course, all things cannabis menu.
So, based on the series, Bong Appétit the cookbook lists 65 high-inducing recipes. Whether amateur or professional, chefs can use these recipes to prepare an array of sweet and savory dishes laced with weed. The book also includes a section for cocktails for all thirsty folks out there.
With the subheading "Mastering the Art of Cooking with Weed," the book contains contributions from Munchies' vast network of friends and experts, including Bong Appétit stars like Ry Prichard and Vanessa Lavorato.
Here's a list of things that are covered in the book:
- Starter dishes, including green mac and cheese, broccoli salad, and roasted vegetables with whipped weed-infused honey
- Asian appetizers such as Korean fried chicken and green Thai shellfish curry
- Main dishes such as weed butter-basted chicken
- Weed twists on South American dishes such as chimichurri
- Takes on luscious home snacks such as weed brownie sundaes
One of the best parts about this cannabis book is that it offers advice on pairing strains and dosage while also touching on subjects such as marijuana politics.
Recipes are complemented with instructions on how much THC to infuse, which is helpful in controlling high.
Users of this handy cannabis cookbook can also learn how to infuse oils, butter, milk, and alcohol. It's all very well explained, and knowing how to fire up these elements with chunks of green is basically half the science of cooking with weed since milks and alcohols often serve as the basis of THC-infused drinks and butters and oils for THC meals.
Bong Appétit further informs on the best techniques to extract cannabinoids, how to process the plants for use in the kitchen or for storage, and other extra handy tips and advice.
Why else is this canna cooking encyclopedia valuable? Even if you are not the most enthusiastic person in the kitchen who hates to wash utensils and clean the oven after making such a mess, there is obviously a range of skills to pick from the guide. And if you are serious about a career in cannabis, perhaps running a cannabis cafe or pizza restaurant one day, titles like Bong Appétit are more than tacit and resourceful.
S
Stephen Andrews
