HIGH BUYS: BONG AP­PÉTIT: MAS­TER­ING THE ART OF COOK­ING WITH WEED

NOW Magazine - - CANNABIS NOW - Got a tip? Email us at [email protected]­toronto.com.

From the edi­tors of the Vice TV se­ries (and pub­lished by Ten Speed Press), this tome fea­tures 65 recipes rang­ing from ap­pe­tiz­ers and sal­ads, to pasta, en­trees, cock­tails and desserts. The first third of the book ex­plains the ba­sics of cook­ing with weed, like how to con­trol dos­ing, un­der­stand­ing ter­penes and the de­car­boxy­la­tion process, and fea­tures recipes for sev­eral dif­fer­ent types of cannabis in­fu­sions in­clud­ing oil, but­ter, co­conut milk, whipped cream and honey. Recipes are var­ied enough for be­gin­ners to sea­soned home cooks. And they’re ac­com­pa­nied by Martha Ste­wart-wor­thy pho­tos. In case you overdo it, there’s a handy sec­tion ti­tled “What to do if you eat too much THC.” $40 at Type Books (883 Queen West, 2887 Dun­das West, 427 Spad­ina Rd), type­books.ca

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.