"The first marijuana-infused cupcakes cookbook inspires stoners to whip up munchie-satisfying bakes with inspired flavors and high-larious decorations"--Provided by publisher.

Laurie Wolf is “The Martha Stewart of Marijuana Edibles” –The New YorkerThe benefits of marijuana for treating symptoms of severe illnesses are immeasurable. People with AIDS, cancer, neurological issues, arthritis, anxiety, depression, glaucoma, and many other illnesses are turning to cannabis to avoid the powerful and unpleasant side effects that often come with traditional medications. An easy way to incorporate cannabis into your life is to include it in your everyday diet.Ingest your marijuana in a wide range of delicious foods with Cooking with Cannabis. Featuring step-by-step photos of how to make the various infusions that are the foundation of cooking with cannabis, these more than 70 simple recipes include a variety of gluten-free and vegan options. Learn about various strains of marijuana, the different types of cannabinoids and their effects, how to use marijuana as a seasoning, and tips for storing and freezing. This sophisticated guide will teach you the importance of patience in waiting for a marijuana edible to take effect and that less is, in fact, more. All of these recipes can be made unmedicated, with delicious results, simply by using the same amount of the un-cannabinated infusion ingredient! From breakfast, to dinner, to dessert, you can make any meal a marijuana edible.

Discover the Tasty and Easy-to-Follow Recipes to Get High On – Perfect for Marijuana Lovers. Dry lеаvеѕ, flоwеrѕ, and ѕееdѕ оf mаrіjuаnа are bеnеfісіаl tо use for dіffеrеnt health problems, but marijuana smoke has some adverse effects on your lungs and brain. So how to gain all the benefits without exposing yourself to risk? Well, through ingestible oils, foods, drinks, and tinctures – the recipes can be found inside this cannabis cookbook. If you tried to prepare meals infused with marijuana a couple of years ago, most people would call you crazy. Today, it's a whole different story, and this cookbook is a perfect opportunity for you to add something new and unique to your kitchen. Discover tasty and mouthwatering recipes for marijuana-infused meals – try something new, something bold. From marijuana-infused milks, oils, and butters (which you can use to prepare other meals) to tasty cakes, cookies, and also soups and beverages – this cookbook has it all. Learn how to enjoy marijuana in a thousand different ways and surprise your senses. Here's what this cannabis cookbook will offer you: • Everything you need to know about cooking with marijuana • Canna recipes for preparing cannaoils, cannabutters, and cannatinctures • 40+ satisfying recipes for marijuana-infused treats, cakes, and brownies • Unique marijuana soup recipes • Refreshing and invigorating marijuana beverage recipes • Tasty marijuana-infused party snacks • And much more! If you want a tastier and better method to enjoy marijuana, then marijuana foods and edibles are the way to go, and this cookbook has the best recipes to try out. All you have to do is to follow the easy instructions – it's that easy. Scroll up, click on "Buy Now with 1-Click", and Get Your Copy Now!

Pot in Pans: A History of Eating Weed is a comprehensive history of cannabis as a unique culinary ingredient, from ancient India and Persia to today’s explosive new market. Cannabis, the hottest new global food trend, has been providing humans with nutrition, medicine, and solace – against all odds – since the earliest cavepeople discovered its powers. In colorful detail, the book explores the debate over the cannabis plant’s taxonomy and nomenclature, then follows as it co-evolves with humans throughout history, beloved by the masses, reviled by the elite, and shrouded in conflict and secrecy. The story is held together by the thread of the Islamic confection majoun, created to manipulate a band of twelfth-century fedayeen, a legend that later inspired Western intellectuals and literati to discover and enjoy hashish and majoun. It’s the story of how a U.S. drug czar got cannabis prohibited around the world and how some cultures worked around that. It’s the story of how a recipe for majoun made its way into the hands of Alice B. Toklas, an ex-pat in Paris, and then into the pages of a cookbook published in New York and London, leading to a major mix-up in a major motion picture that morphed majouninto the pot brownie and turned the pot brownie into a Western icon forevermore. From the rowdy band of artists, rebels, and intellectuals who partook of majoun’s charms and to an activist who made the pot brownie a symbol of compassion, it’s the story of how cannabis cookery and hash eating survived through decades of global prohibition and the birth of a skies-the-limit cannabis-infused food industry. Along the way, Robyn Griggs Lawrence explores the medicinal qualities of cannabis and its resurgence as a both a recreational drug and a respite from various illnesses and ailments. With recipes and stories throughout, this work is sure to entertain and inform readers about the history of cannabis as an edible ingredient in a variety of foods.

Make informed decisions about the benefits of using cannabis Pot is hot—for good reason. To date, 30 states have legalized medical marijuana to the tune of nearly $11B in consumer spending. Whether it’s to help alleviate symptoms of an illness or for adults to use recreationally, more people every day are turning to marijuana. Cannabis For Dummies presents the science behind the use of this amazingly therapeutic plant. Inside, you’ll find the hands-on knowledge and education you need to make an informed decision about your cannabis purchase, as a patient and a consumer. Decide for yourself if marijuana is right for you Manage aches and pains Gain insight on the effects and possible symptom relief Enjoy both sweet and savory edibles Navigate the legal requirements If you’re curious about cannabis, everything you need to discover its many benefits is a page away!

Presents recipes that feature cannabis as an ingredient, along with an introduction that covers topics such as the difference between hemp and cannabis, the plant's potency when eaten, different strains, and its fat content.

An Upscale Cookbook for Enthusiasts of All Skill Levels That Approaches Cannabis as an Ingredient to Explore Cannabis is one of the hottest ingredients to hit the culinary world, and cannabis-infused food is an evolving art and science. In The Cannabis Kitchen Cookbook, chefs in the know from Amherst to Anaheim share their secrets for infusing everything from oil and agave to soups and cocktails with this once taboo ingredient. Covering every meal from brunch to late-night cocktails and snacks, The Cannabis Kitchen Cookbook approaches cannabis as yet another fine ingredient to be studied and savored, like a great wine, a premium cigar, gourmet chocolate, or single malt scotch. With more than one hundred fully tested recipes from experienced professional chefs, The Cannabis Kitchen Cookbook guides readers through the process of making fresh, tasty, and healthy home-cooked meals using cannabis as the main additive. The cookbook also provides step-by-step instructions on preparing cannabis for use in the kitchen as well as advice on personalizing dosage for different tastes. Tips for trimming, processing, storing, and preserving cannabis are included along with a “buyer’s guide” that sheds light on the many varieties of cannabis flavor profiles, showcasing strains based not only on feel-good levels, but more importantly, taste-good levels Contributors to this Collection include . . . Leslie Cerier • Mike DeLao • Scott Durrah • Joey Galeano • Rowan Lehrman • Andie Leon • Catjia Redfern • Herb Seidel • Donna Shields • Grace Gutierrez • Lucienne Bercow Lazarus • Emily Sloat • Rabib Rafiq • Chris Kilham Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.