The Cannabis Kitchen Cookbook is here

The feel-good food cookbook is available online and in stores now. Learn culinary secrets for harnessing the power of cannabis as a medicinal superfood.

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NEW YORK – September 15, 2015 – As cannabis becomes more popular—and socially acceptable—than ever, infused consumables (“edibles”) are one of the fastest-growing segments in this exploding market.

For today’s discerning cannabis consumers, The Cannabis Kitchen Cookbook: Feel-Good Food for Home Cooks (Skyhorse Publishing; September 15, 2015; ISBN: 978-1-63450-220-7; $24.99) is the ultimate home cook’s guide to uncovering the joy of gourmet cannabis cooking. Author Robyn Griggs Lawrence, a noted Colorado natural lifestyle journalist and advocate, delves into the rich history of this versatile plant and its many applications. She provides in-depth lessons on how to extract the most flavor and desired potency for infusions, and provides a mouth- watering array of recipes collected from some of the country’s most innovative chefs.

The recipes in The Cannabis Kitchen Cookbook not only showcase the herb’s unique flavor profile, but also harness the health and healing benefits of this medicinal superfood

The recipes in The Cannabis Kitchen Cookbook not only showcase the herb’s unique flavor profile, but also harness the health and healing benefits of this “medicinal superfood.” Lawrence’s extensive research on different cultivars and their healing properties, combined with the know-how and creativity from top chefs from Colorado and around the country, leads the way in advocating for cannabis as a valuable medicinal herb.

Packed with full-color photos by Povy Kendal Atchison and health-conscious recipes (cocktails too!)—including many that are raw, vegan, vegetarian, Paleo and gluten-free—this enlightening book also features invaluable information about growing, processing and selecting the finest organic cultivars (strains), navigating the new retail environment, determining desired affects and comfort level, and mastering infusions and tinctures.

With a foreword by Women Grow co-founder Jane West, The Cannabis Kitchen Cookbook offers a curated collection of cutting-edge recipes from top chefs, including Medicine Hunter founder Chris Kilham (The Dr. Oz Show), award-winning restaurateur Scott Durrah, Leslie Cerier (The Organic Courmet), Mike DeLao, Joey Galeano, Rowan Lehrman, Andie Leon, Catjia Redfern, Herb Seidel, Donna Shields, Sweet Mary Jane’s Grace Gutierrez, Lucienne Bercow Lazarus and Emily Sloat, and mixologist Rabib Rafiq.

Tantalizing recipes in The Cannabis Kitchen Cookbook include Seared Wagyu New York Strip with Cannabis Rub; Sesame-Crusted, Cannabis-Seared Ahi Tuna with Wasabi, Soy, Cannabis, and Citrus; Eggplant, Lentil, and Cannabis Curry; Roasted Garlic, Cannabis and White Bean Dip; and Cannabis and Matcha Crème Brulee—to name only a few! Not hungry yet? The Cannabis Kitchen Cookbook has delicious recipes that appeal to virtually any taste and dietary restriction, from sweets to savory and from appetizers to aperitifs!

The #ThisIsCannacuisine social media campaign is gaining momentum as the cannabis community and fans of The Cannabis Kitchen Cookbook are posting and sharing photos of their favorite dishes and cannabis cultivars from the book.

For more information, visit www.cannabiskitchencookbook.com