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Author | Laurie Wolf |
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Country | United States |
Subject | Cannabis cookbook |
Genre | Nonfiction - cooking |
Publisher | Inkshares |
Publication date | 2015 |
ISBN | 978-1941758250 |
OCLC | 900031251 |
Herb: Mastering the Art of Cooking with Cannabis is a crowdfunded 2015 cannabis cookbook by American author and chef Laurie Wolf with Melissa Parks, a graduate of Le Cordon Bleu in Minneapolis. [1] It has been noted as one of the first pertaining to cooking with cannabis after legalization in several U.S. states.
A National Geographic review said it rose to the challenge of improving on existing edibles lore that "just doesn't taste very good", [2] and a New Republic review, while calling it an "ambitious attempt to bring together the weed brownie set and the dinner party set" that "aims to do for weed what Julia Child did for French cuisine" was somewhat critical of its "murky positioning somewhere between 'basics' and 'cuisine'", with short headnotes and a lack of focus on kitchen fundamentals for novice chefs. [1]
The Los Angeles Times reviewer said in 2018 the book is "one of the better books about cannabis cooking. It's both pragmatic and culinary-minded, and avoids the stoner language that can obfuscate the prose of the genre". [3]
SF Weekly's cannabis magazine SF Evergreen said it is "a wonderfully inventive high-end cookbook" with "mind-blowing range of culinary cannabis possibilities"; "a true gourmet coffee-table cookbook that holds its own with high-end releases" and praised the "breathtaking" food photography. [4]
A cannabis edible, also known as a cannabis-infused food or simply an edible, is a food item that contains decarboxylated cannabinoids from cannabis extract as an active ingredient. Although edible may refer to either a food or a drink, a cannabis-infused drink may be referred to more specifically as a liquid edible or drinkable. Edibles are a way to consume cannabis. Unlike smoking, in which cannabinoids are inhaled into the lungs and pass rapidly into the bloodstream, peaking in about ten minutes and wearing off in a couple of hours, cannabis edibles may take hours to digest, and their effects may peak two to three hours after consumption and persist for around six hours. The food or drink used may affect both the timing and potency of the dose ingested.
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A cannabis cookbook is a cookbook for preparing cannabis edibles, often in the form of a baking guide. According to The New York Times, baking recipes are popular because "[THC] dosing is easier to control in batter-based dishes or chocolate". Such cookbooks existed prior to United States legalization; The Alice B. Toklas Cook Book published in 1954, for instance, or The Marijuana Chef Cookbook published in 2001 under the pseudonym S.T. Oner, but became more commonplace after California and other states legalized in the 2010s. Notable chefs like Laurie Wolf and Jasmine Shimoda have created or contributed to cannabis cookbooks.
Coreen Carroll is a German-American chef specializing in cannabis cuisine. She co-created the Cannaisseur Series, an underground cannabis pop-up restaurant based in the San Francisco Bay Area in California.
Andrea Drummer is a cannabis chef and co-owner of the Original Cannabis Cafe, the first legal cannabis restaurant in the US.
The Art of Cooking with Cannabis: CBD and THC-Infused Recipes from Across America is a 2021 cannabis cookbook by Vermont author Tracey Medeiros, incorporating cannabis in regional American cuisines – Northeastern, Midwestern, Southern, and Western.
Tracey Medeiros is an American chef and cookbook author. She wrote The Art of Cooking with Cannabis as well as several cookbooks that collect recipes from farmers and local businesses in Vermont, and co-authored a similar collection from Connecticut.