Synopses & Reviews
A new and improved full-color edition of every stonerand#8217;s favorite cookbook!
Cannabis cuisine doesnand#8217;t have to be difficult, and the Marijuana Chef Cookbook has been proving that to its dedicated fans for over a decade now. Easy-to-follow instructions and delicious recipes make this cookbook an essential read for stoners who like their meals medicated, their drug tests passed and their evenings spent higher than a kite with cut strings.
Veteran pot writer S.T.Oner has improved once again upon his best-selling cookbook: bolstered by sales of his recent hit series, Cannabis Indica / Sativa: The Essential Guide to the Worldand#8217;s Finest Marijuana Strains, heand#8217;s taken his collection of cannabis recipes to the next level, with the addition of full-color illustrative photos for every recipe.
With 55 recipes, including 15 new dishes, and 4 different methods for cannabis extraction using butters, oils and alcohol, this expanded volume is provides an imminently do-able feast of simple but effective medicated meals that taste absolutely delicious. And unlike with some other cookbooks, you donand#8217;t need to be a trained chef to get from pot to placemat; each recipe is explained in simple terms and without foodie jargon.
Containing sections on how to pass drug tests using only natural methods, vegan and vegetarian recipe options and the safest ways to dose, this new edition responds to what readers really want to know.
With starters, mains, desserts and treats as well as drinks and a slamminand#8217; section on beverages that will get you a buzz on from more than the weed, youand#8217;ll have your meds and eat and#8217;em too. This cookbook takes you well beyond bagweed brownies and shows you how to make gourmet-style simple meals without even breaking a sweat.
An indispensible new edition of this best seller, the Marijuana Chef Cookbook 3rd edition brings a whole new level of quality to the cannabis cookbook market.
About the Author
S.T.Oner studied cuisine at Le Cordon Vert in France and has worked in numerous fine-dining establishments, sneaking green into the Beef Bourguignon. Upon returning to California, he combined his love of strain hunting with his passion for cooking, and in between authoring grow books and strain guides, he served as chef for all the best rock stars. He is currently a consultant at a major ice cream company.