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Bong Appetit , this cannabis cookbook features 65 ''high''-end recipes for sweet and savoury dishes as well as cocktails to satisfy all your catering needs! Bong Appetit is for a generation interested in making serious, upscale food - with weed. From weed butter-basted chicken to weed chimichurri to weed brownie sundaes, the science of infusing oils, butters, milks, alcohol and more is broken down to create a wide range of exciting new recipes. Bong Appetit also includes a selection of starter to dessert dishes, like North African broccoli salad, roasted vegetables with whipped weed-infused honey, green mac and cheese, ''pakalolo'' poke bowl, Korean fried chicken, green shellfish curry, stoner candy bites and an adults-only celebration cake. Each recipe is accompanied with a guide on how much THC (tetrahydrocannabinol) it contains, so you can control your high. Along the way, the book hits on the best equipment to extract cannabinoids, how to prepare the plants for cooking or storage, marijuana politics, dosage and pairing strains and flavours, and has tips from MUNCHIES'' vast network of friends and experts, including Bong Appetit stars Ry Prichard and Vanessa Lavorato. Whether you want to host a dank dinner party or treat yourself to a casual edible, this book''s got you covered!
About the author
MUNCHIES is a website and digital video channel from VICE dedicated to food and its global purpose. Launched in 2014, MUNCHIES offers groundbreaking content from a youth driven perspective. It chronicles the wide spectrum of the global culinary experience and the diverse choices that are pulling us forward: chefs and home cooks, makers and consumers, the politics and policies of food, ‘front’ and ‘back of house’ restaurant life, old wives tales and innovative news and culturally significant indicators in our modern world. Through engaging original video content, compelling editorial features, articles, how-tos, recipes and events, MUNCHIES offers a signature perspective on the intersection where humans and food connect.
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