Based on the popular Munchies and Viceland television series Bong Appétit, this cannabis cookbook features 65 "high"-end recipes for sweet and savory dishes as well as cocktails.Inspired by the popular MUNCHIES and Viceland television series, Bong Appétit is the Joy of Cooking for a new generation interested in making serious, sophisticated food--with weed. Bong Appétit breaks down the science of infusing (oils, butters, milks, alcohol, and more) with cannabis, and offers recipes ranging from weed butter-basted chicken to weed chimichurri to weed brownie sundaes. Along the way, the book hits on marijuana politics, dosage, and pairing strains and flavors, and has tips from MUNCHIES vast network of friends and experts, including "Bong Appétit" stars Ry Prichard and Vanessa Lavorato. Best Cookbooks of 2018--Esquire"A solid compendium of cannabis recipes, this cookbook has something for every taste ..."--GOOP"Sober instructions and intoxicating flavors make for an intriguing blend in this high-minded effort."--Publishers WeeklyPraise for MUNCHIES:"The accessible recipes in this witty and fun book will satisfy cravings, day or night."--Publishers Weekly"With over 65 mouthwatering recipes, you'll never have a late-night craving left unsatisfied." --Domino Biografía del autor Launched in 2014, MUNCHIES features groundbreaking content from a youth-driven perspective. 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. Extracto. © Reimpreso con autorización. Reservados todos los derechos. INTRODUCTION People have been eating weed for thousands of years—brewed for tea, crumbled into coffee, as a tincture, mixed with fruits and spice in jam—but in the last decade or so, it has started to feel very different. Building on the accumulated wisdom of traditional recipes such as Middle Eastern mahjoun and Indian bhang, cannabis cuisine has gone far beyond brownies and has reclaimed its place as a serious culinary ingredient. We’re now living in a new era of marijuana cuisine; one of space-age vaporizers, designer hash, and cutting-edge science, all of which have helped take weed food to a whole other realm.In these pages, we’re experimenting with weed, but not like teenage stoners hitting a homemade gravity bong. Instead, we have enlisted some incredible chefs to make weed food that eclipses those early brownies—the kind of fare that you’d want to sit down and eat even if there wasn’t weed in it.Through a mash-up of modern cooking techniques and hard-won weed wisdom, television series Bong Appétit highlights next-level ingredients and techniques that are revolutionizing the way we use cannabis, as a culinary ingredient—leafy green; spice; dried herb; refined, isolated chemical—and as something that gets you high.Envied for its extensive pantry filled with fine flowers, rare hashes, infused oils, and weed-infused spices, Bong Appétit (the show) redefines luxury in many respects. We realize that many readers, even those who live in states such as California and Colorado where recreational cannabis is legal, won’t have access to these products. So we’ve translated many ideas from the series into something that works for the home cook. Do you have access to terpenes, cannabinoids, distillates, tinctures, and any strain of bud you desire and are looking for new techniques that will put them on your home table or turn them into professional-level edibles? These recipes will give you plenty to work with. Do you have to text someone shady as hell to get hooked up, so you basically have to work with whatever you can get? There are recipes here for you, too.And we’re making it easy to know just how high you’ll get from a plate of fried chicken wings or a bowl of pappardelle Bolognese. We lab tested all of our recipes to make sure you w
- Libro Impreso
- Edición:
- Editorial: Vintage
- Autor: Editors of MUNCHIES
