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The Easy Cannabis Cookbook: 60+ Medical Marijuana Recipes for Sweet and Savory Edibles Paperback – February 13, 2018
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From the Publisher
Our ancient ancestors had a far more intimate relationship with food as medicine than most of us do today. Many plants familiar to us, including basil, cinnamon, cumin, fennel, mint, oregano, thyme, and cannabis, were intertwined in both kitchen and apothecary throughout history.
Sample Recipe: Eggs Benedict
Dosage when made with Cannabis Butter (page 37) : about 40 mg THC per serving
Serves 2 / Prep time: 15 minutes / Cook time: 5 minutes
To make the hollandaise sauce:
1. In a small saucepan, melt the butter and cannabis butter together over medium-low heat just until bubbly. Do not let it brown.
2. Put the egg yolks, lemon juice, salt, pepper, and cayenne in the food processor and process at high speed for 2 to 3 seconds. With the machine running, drizzle in the melted butter in a slow, steady, thin stream until it is fully incorporated and the sauce is emulsified. Set aside.
To make the eggs:
1. Fill a large skillet with about 3 inches of water and the vinegar and bring to a simmer.
2. Put the English muffins in a toaster to toast.
3. Carefully break an egg in a small ramekin or cup. Slip the egg into the simmering water. Quickly repeat this step with the 3 remaining eggs. Cook until the whites are set but the yolks are still soft, 2 to 3 minutes.
4. Place 2 toasted muffin halves on each of 2 plates. Top each muffin half with a slice of Canadian bacon. Use a slotted spoon to carefully remove each egg from the pan, letting any excess water drip off before placing 1 poached egg on top of each muffin half. Spoon the hollandaise sauce over the 4 muffin halves. Garnish each egg with the parsley. Serve immediately.
- 1/3 cup unsalted butter
- 1 tablespoon Cannabis Butter (page 37)
- 3 egg yolks
- 2 tablespoons freshly squeezed lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper
How to Make Cannabis Butter:
Makes 1 cup / Prep time: 5 minutes / Infuse time: 4 to 6 hours
Cannabutter is one of the cannabis cook’s best friends. You’ll use it for most of the baking you do and in lots of other recipes. For best results and maximum versatility, use unsalted butter.
Dosage when made with 10% THC cannabis: about 175 mg THC per ounce.
To make in a slow cooker:
Add the butter and cannabis to the slow cooker, cover, and cook on low for 4 to 6 hours, stirring occasionally if desired.
To make in a Mason jar:
1. Bring a saucepan of water to a simmer and place a clean, folded kitchen towel in the bottom of the pan.
2. Put the butter and cannabis in a Mason jar and cover with the lid.
3. Place the jar on the towel in the simmering water for about 4 hours. Check the water level frequently and add more as necessary. Stir the butter occasionally. Open the jar every hour or so while infusing in order to relieve any pressure buildup.
Drain and strain the butter as outlined in the general instructions at the beginning of this chapter. Label and store in an airtight container in the refrigerator for up to 1 month.
- 1 1/4 cups butter
- 1/2 ounce crumbled decarboxylated cannabis
About the Author
CHERI SICARD is a professional food writer and recipe developer who has been named by The Daily Beast as the “Martha Stewart of weed.” Previously, her articles and recipes have appeared in publications such High Times, Herb, Civilized, and Cannabis Now. This is her second cannabis cookbook.
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Top customer reviews
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Easy Cannabis Cookbook is a unique invitation to use this herb to make food and cooking more exciting, more nutritious. Frankly, I had no understanding of the antioxidant, superfood nutrient benefits before reading the book.
It expands my cooking repertoire in a significant way. And it can’t be more timely. We are finally in an era, where we can source the herb for unique flavor profiles, specific nutrient benefits. Unlike wine, different strains actually have different psychoactive attributes as well. The book provides some much information beyond recipes.
The design of the book will transport you to an earthy, organic, California inspired, environment. I loved the earthy, tactile imagery. Like most readers, we balance our information between books and downloads. This book is the primer. The bible. The go-to resource that can be supplemented with downloads.
Most important for me is an emphasis on savory selections. I’m not one to disguise flavors. Clearly, Cheri, shares my passion for finding ways to bring out the unique flavor profiles of herbs rather than burying them. Most of us who spend our time in the kitchen divide ourselves between cooks and bakers. This is a book for the cooks. Those of us that treasure appetizers and entrees that are innovative and fill our hunger. This book covers the ageless classics (French Onion Soup, Mac & Cheese and BBQ Chicken) as well as the contemporary staples (Grilled Fish Tacos and Hummus). But, she doesn’t leave the rest of you out – there’s brownies and cobblers.
One of the things I love about the book is that it fits in with the way I use cookbooks. I tend to get inspiration and then combine recipes from many sources. Since this book provides techniques, it has armed me with the tools I need to apply the learning to other favorite books not focused on cannabis.
This book was so informative for someone like me who had little understanding of the benefits of cannabis. The author did a thorough job explaining the health benefits as well as providing an array of easy to follow recipes. If the day comes when I can try cooking with cannabis or can attend a chef pairing, I will be armed with quite a bit of knowledge. Anyone who wants to know more about cannabis and how to cook with it would enjoy this book.
Thank you, Cheri Sicard and Callisto Publisher's Club for the opportunity to read and review this book.