Bong Appétit: Mastering the Art of Cooking with Weed: A Cookbook

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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.
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About the author

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.
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Additional Information

Publisher
Ten Speed Press
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Published on
Oct 2, 2018
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Pages
256
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ISBN
9780399580116
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Features
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Language
English
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Genres
Cooking / Health & Healing / General
Cooking / Methods / Baking
Cooking / Specific Ingredients / Herbs, Spices, Condiments
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Content Protection
This content is DRM protected.
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Eligible for Family Library

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“The Martha Stewart of weed baking” (New York magazine) offers a beautifully photographed, gourmet guide to baking with marijuana.
 
From her Sweet Mary Jane bakery in Boulder, Colorado, Karin Lazarus has made it her mission to bring flavor, passion and innovation to a cuisine previously best known for pot brownies. Using premium medicinal marijuana, good-quality chocolates, real butter, and other natural whole foods and adventurous ingredients, Lazarus has won legions of loyal fans with sophisticated treats like Smashing Pumpkin White Chocolate-Pumpkin Bars, Sweet Temptation Mango Sorbet, and Chocolate Almond Delights. And now, Lazarus is ready to bring information about her baking techniques and her recipes to the nation.  With the medicinal use of marijuana now legal in 22 states and recreational use legal in 2, Sweet Mary Jane is the go-to book for baking with weed.

With beautiful photography throughout, Sweet Mary Jane caters to health-conscious bakers who want to know how weed can be incorporated into baked goods and who would rather ingest than smoke; millenials throwing dinner parties ; foodies using top of the line marijuana to bake with their high-end chocolate; and people with serious medical conditions who want [delicious] relief from their symptoms. Lazarus provides a simple primer on making essential staples like cannabis-infused butter, cannabis-infused coconut oil, and THC-infused sugar; a chapter on dosing and how to make sure your edible treat is the exact potency you want; and, of course, 75 delectable and deliciously-infused recipes from Colorado’s most beloved bakery – recipes that can be made with or without the infusion of marijuana.
Famed bestselling cookbook author Patricia Wells creates a blueprint for success in the kitchen with this superb collection of recipes drawn from her cooking schools in France—the perfect successor to Julia Child’s classic The Way to Cook.

At her cooking schools in Paris and Provence, Patricia Wells’s students leave with more confidence in the kitchen than they ever experienced before. Now, home cooks can learn from the master, known for her collections of delectable, precise, and well-tested, recipes.

Here Patricia Wells codifies the skills she imparts in her classes in this inviting instruction manual and cookbook. Each of the recipes teaches particular techniques—blanching, searing, simmering, sweating, steaming, braising, deep-frying—with additional recipes that take your skills in directions both savory and sweet, simple and profound—giving you the knowledge and assurance to expand your cooking even further.

For each master recipe, Patricia provides creative sub recipes, such as:

Braised Meat: Four-Hour Braised Aromatic Pork (Master Recipe), plus Provençal Lamb Daube with Tomatoes, Olives, and MushroomsGrilling: Scallops Grilled in Shells with Truffle Butter (Master Recipe), plus Grilled Chicken Under a BrickBrioche: Honey Brioche (Master Recipe), plus Blueberry and Orange Blossom French ToastMadeleines: Sweet Chestnut Honey Madeleines (Master Recipe), plus a stunning Walnut Cake using the same batter.Roasted Vegetables: Autumn Rainbow Vegetables (Master Recipe), plus Roasted Eggplant with Harissa, Fennel Seeds, and HoneyPanna Cotta: Lemon Panna Cotta with Candied Lemon Zest (Master Recipe), plus Raspberry Panna CottaRustic Galette: Apple and Fresh Rosemary (Master Recipe), plus Apricot and Lavender Honey Galette

Patricia also provides a list of pantry essentials, necessary equipment, sources for finding the best ingredients—such as oils, fish and shellfish—a dependable list of preferred wine importers, and advice on when to make easy ingredient substitutions and when to stick to the original recipe.

This cookbook, based on the game-changing web series Chef's Night Out, features stories of the world's best chefs' debauched nights on the town, and recipes for the food they cook to soak up the booze afterwards.

MUNCHIES brings the hugely popular show Chef's Night Out (on VICE Media's food website, MUNCHIES) to the page with snapshots of food culture in cities around the world, plus tall tales and fuzzy recollections from 70 of the world's top chefs, including Anthony Bourdain, Dominique Crenn, David Chang, Danny Bowien, Wylie Dufresne, Inaki Aizpitarte, and Enrique Olvera, among others. Then there are the 65 recipes: dishes these chefs cook when they're done feeding customers, and ready to feed their friends instead. With chapters like "Drinks" (i.e., how to get your night started), "Things with Tortillas," "Hardcore" (which includes pizzas, nachos, poutines, and more), and "Morning After" (classy and trashy dishes for the bleary-eyed next day), MUNCHIES features more than 65 recipes to satisfy any late-night craving and plenty of drinks to keep the party going.

Chefs include:
            
Shion Aikawa 
Jen Agg 
Iñaki Aizpitarte 
Erik Anderson 
Sam Anderson 
Wes Avila 
Joaquin Baca 
Kyle Bailey 
Jonathan Benno 
Noah Bernamoff 
Jamie Bissonnette 
April Bloomfield 
Robert Bohr And Ryan Hardy 
Danny Bowien 
Anthony Bourdain 
Stuart Brioza And Nicole Krasinski 
Gabriela Cámara 
David Chang 
Han Chiang 
Michael Chernow And Dan Holtzman 
Leah Cohen 
Dominique Crenn 
Armando De La Torre 
Maya Erickson 
Konstantin Filippou 
Vanya Filopovic 
The Franks 
Paul Giannone 
Josh Gil 
Abigail Gullo 
Tien Ho 
Esben Holmboe Bang 
Brandon Jew 
Jessica Koslow 
Agatha Kulaga And Erin Patinkin 
Joshua Kulp And Christine Cikowski 
Taiji Kushima And Shogo Kamishima 
Arjun Mahendro And Nakul Mahendro 
Anne Maurseth 
Andrew Mcconnell 
Kavita Meelu 
Danny Minch 
Carlo Mirarchi 
Nicolai Nørregaard 
Masaru Ogasawara 
Enrique Olvera 
Matt Orlando 
Mitch Orr 
Rajat Parr 
Kevin Pemoulie 
Frank Pinello 
Rosio Sánchez 
Brad Spence 
Alon Shaya 
Phet Schwader 
Michael Schwartz 
Callie Speer 
Jeremiah Stone And Fabian Von Hauske 
Dale Talde 
Lee Tiernan 
Christina Tosi 
Isaac Toups 
Anna Trattles And Alice Quillet 
Alisa Reynolds 
Grant Van Gameren 
Michael White 
Andrew Zimmern
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