Bring a new herb into your kitchen with this tasty unique collection of recipes for bite-sized, low-dose sweet and savory cannabis edibles. This cookbook ventures boldly beyond pot brownies with delicious and unique baked confections as well as innovative savory treats. Designed for bakers and cooks of all skill levels, Edibles: Small Bites for the Modern Cannabis Kitchen includes simple recipes like spiced superfood truffles and roasted beet hummus, alongside more advanced recipes like artisanal marshmallows and Gruyére & green garlic gougéres—all brought to life with vibrant photography.
Complete with instructions for creating master ingredients such as canna butters, oils, honey, and maple syrup, as well as information on dosage and portions and the science of cannabis, this book gives cannabis newbies and connoisseurs alike the info they need to create an easy, safe, and delicious edibles experience.
- Unique recipes for beginner and advanced cannabis bakers
- Contains detailed information on correct dosage and portions
- Provides tips, tricks, and tools of the trade
Hua is the founder and chief confectioner of the popular gourmet edibles line, Mellows.
Carroll is executive chef and cofounder a dining pop-up, Cannaisseur Series, which hosts curated cannabis and culinary experiences, events, and workshops.
Stephanie Hua is the founder and chief confectioner behind Mellows, gourmet cannabis-infused marshmallows handcrafted in San Francisco. She lives in the Bay Area.
Coreen Carroll is the executive chef and cofounder of the Cannaisseur Series, which has been creating cannabis dining experiences, events, and workshops since 2015. She lives in San Francisco.