The Official High Times Cannabis Cookbook

Culinary cannabis offers a lot more than the brownie!

Review by Gayle B. Olson

In 1984 I was diagnosed with Crohn's Disease, an incurable affliction of the digestive system. Many decades later, and after dozens of pharmaceutical trials later my primary physician suggested medical cannabis. Thankfully we finally found a therapy that worked, keeping my disease in check for the most part of three years and counting. In my situation I have discovered that consuming cannabis edibles works best as a delivery system. The Official High Times Cannabis Cookbook promises a delicious selection of more than 50 irresistible recipes that will certainly make you feel much better, and likely a littler higher!

Author Elise McDonough and the Editors of High Times Magazine have put together an eclectic menu of more than 50 high-loving recipes in this 160-page cook book!

From appetizers and munchies, to meals, holiday favorites, sweets and beverages, this book covers everything you will need for a unique dinner party or even a night in with a few close friends.

The Official High Times Cannabis Cookbook - Take every meal to a higher level!

Packed full of canna-delicious cuisine including:

Time Warp Tamales, Cream of Sensimillia Soup, Ganja Granny's Smoked Mac 'n' Cheese, THC Turkey with Magic Marinade, Flaming Space Cupcakes, and more! The photographs alone will give you the munchies!

On Video

Learn more about the book from the official Chronicle Books video.

 

Featuring more than fifty delicious recipes featuring cannabis.

 

 

For a sneaky peek at a refreshing beverage, check out Jamaica Me Crazy!

 

Mix rum, Amaretto and coconut water in a shaker and strain over ice in a highball glass. Garnish with a pot leaf and enjoy with your cannabis dinner or on its own.

Ingredients

• 2 fluid ounces Simple Cannabis-Infused Dark Rum *
• 1 fluid ounce Amaretto
• 3 fluid ounces coconut water, either plain or with pineapple
• Ice cubes
• Pot leaf for garnish (optional)

• * Use the Simple Cannabis-Infused Dark Rum recipe found on Page 153 of the book, The Official High Times Cannabis Cookbook and substitute dark rum.

Instructions

1. Mix rum, Amaretto and coconut water in a shaker and strain over ice in a highball glass.
2. Garnish with a pot leaf.
3. Enjoy with your cannabis dinner of Psychedelic Spanalopita or on its own.

 

 About the Author and Photographer

Author Elise Mc Donough has been with High Times magazine for ten years. She has sampled canna-cuisine in Amsterdam coffee houses and award-winning American medical cannabis cooking in California and Colorado. The delightful ganja-infused treats inspired Elise to write this book for the home cook.

Elise is the art director for High Times' Medical Marijuana magazine. She resides in Northern California.

Photographer Sara Remington's photography has been featured in a number of books, including Kokkari, D.I.Y. Delicious, and Viva Argentino, all published by Chronicle Books. Sara lives in the San Francisco Bay Area.

You can order your copy of The Official High Times Cannabis Cookbook:  More Than 50 Irresistible Recipes That Will Get You High through Island Releaf  or directly from our Amazon affiliates, below.

As soon as the Canadian laws allow us to do so Island Releaf  will offer cannabis products, including Cannabutter.

 

The Official High Times Cannabis Cookbook: More Than 50 Irresistible Recipes That Will Get You High

This delicious guide to cannabis-infused cooking is a first from the publishers of High Times magazine. The first-ever cookbook features easy, accessible recipes and advice about cooking with pot with recipes inspired by Snoop Dogg, Cheech and Chong, and Willie Nelson.

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Psychedelic Spanalopita



Media resources and images courtesy of Chronicle Books (USA) and Raincoast Books (Canada).