Edibles

Marijuana has arrived. Twenty-nine states in the US currently have laws broadly legalising marijuana in some form. Building on this exploding market, Edibles inspires home cooks to make low dose, bite-sized, delicious, THC-infused treats. Arranged from easy to difficult, these 30 gorgeously photographed recipes are mostly sweet, with some savoury thrown in for kicks. Extensive front matter teaches the essentials of cooking with marijuana, from creating and infusing canna butters and oils to useful tips on portions and dosage. With entry points for experienced and new cooks alike, this book will help readers create an edibles experience that is consistent, gorgeous, and delicious.

“This edibles cookbook provides some dessert recipes that would be great on their own, but get even tastier thanks to a low dose of pot. The cookbook provides much-needed details about dosage, so you can get zonked without going crazy. -SPY.com”

Holiday Gift Guide Pick "...takes its cannabis-focused recipes seriously, even though the end results are tiny, adorable bites that would be amazing even sans weed. "
-MarieClaire.com
"...beautifully photographed collection of 30 low-dose cannabis-infused treats. Recipes like strawberry jam pavlovas and blueberry lemon French macarons provide a sophisticated upgrade to the quintessential pot brownie."
-Chowhound
"A fresh take and clear guide to cooking with cannabis, Edibles is an essential makeover for infused treats. Gone are the stale pot brownies of yesteryear. In their place, Stephanie and Coreen demonstrate how to micro-dose delicious bites and pantry staples." --Vanessa Lavorato, co-host of Bong Appétit and founder of Marigold Sweets
"Bite-sized is best! Serve up an impressive platter of fried mac and cheese bites, blueberry macarons, or spiced superfood truffles, all found in this book of marijuana-infused small bites."
-BookRiot
"Edibles" is a just-published, user-friendly cookbook in a few notable ways: There is a lengthy and well-defined introductory section that discusses dosage, potency, effects, terminology and techniques. The 30 recipes that follow are purposefully low dose (5 milligrams per serving), which is very helpful for beginning cooks, as well as those with a potentially problematic sweet tooth (Stephanie Hua is a confectioner at a marshmallow company; she and Coreen Carroll met at culinary school in San Francisco). The recipes are also a lot more appealing than those in many cannabis cookbooks, which can tend to run a little toward dorm food. Hua and Carroll instead give well-written recipes for cardamom caramels, gruyère and green garlic gougères, strawberry jam Pavlovas and roasted grape crostini. The blueberry lemon French macarons are a serious improvement on pot brownies."
-Los Angeles Times
"If you want to learn about and understand how to cook with cannabis, Stephanie and Coreen will take you on an edible journey of creativity and technique! A must-have addition to your culinary library. Bravo!" --Mindy Segal, James Beard Award-winning pastry chef, chef/owner of HotChocolate, and creator of Mindy's Artisanal Edibles
"Not sure if you are ready for these over-the-top, irresistible cannabis treats? Trust me, for once caving into your indulgences is the way to go."
-POPSUGAR
"Perfect for rookie cannabis cooks, Edibles is 130+ pages of low-dose sweet and savory snacks that are perfect for sharing. Beyond the classic pot brownie (which is included), there are mac-n-cheese bites, sliders, tea sandwiches, cheesecakes, apple crumble and more. The introduction explains all the vital details-from strains to potency, odors and terpenes, to the benefits of various cannabinoids, to dosage and equipment. Of course, there are plenty of dairy- and gluten-free recipes too."
- Cool Hunting
"Presenting itself as a collection of recipes that simply happen to include cannabis - that truly sets it apart from its predecessors. If the cannabis cookbooks of the past were concerned with getting you as high as possible, the focus with Edibles is to inspire cooks of any skillset to create something that balances elevation with flavor."
-SF Weekly
"The collection of 30 recipes in 'Edibles: Small Bites for the Modern Cannabis Kitchen' was designed with the modern, mindful cannabis connoisseur in mind who is looking for a bit of a buzz without getting knocked over the head... They've managed to make the book fun without being too whimsical and accessible without sacrificing sophistication... this one is definitely worth checking out and adding to your collection."
-CannabisNow
"The first cookbook from San Francisco cannabis chef Coreen Carroll is loaded with practical sweet and savory recipes that diners can enjoy with or without the botanical buzz."
-San Francisco Chronicle
"This collection of bite-sized, low-dose recipes will take bakers at any level to new heights."
-Forbes.com

This edibles cookbook provides some dessert recipes that would be great on their own, but get even tastier thanks to a low dose of pot. The cookbook provides much-needed details about dosage, so you can get zonked without going crazy.

--SPY.com

Stephanie Hua is the founder and chief confectioner behind Mellows, gourmet cannabis-infused marshmallows handcrafted in San Francisco. Mellows have been featured in the SF Chronicle, High Times, and Dope Magazine, among others. In addition to making edibles, she has been a food writer, recipe developer/tester, and photographer for 10+ years. She has a culinary arts degree from San Francisco Cooking School. Stephanie's recipes, writing, and food photography have been featured in The Huffington Post, Wine Enthusiast Magazine, Fodor's Travel Blog, Serious Eats, PBS, SF Weekly, 7x7, and KQED's Bay Area Bites. She also tested recipes for the James Beard award-winning cookbook Bar Tartine.

Coreen Carroll is the executive chef and co-founder of the Cannaisseur Series, which has been creating cannabis dining experiences, events, and workshops since 2015. Prior to creating the Cannaisseur Series, she co-founded a cannabis edible company that went on to win Best Edible at the High Times Cannabis Cup San Francisco. Coreen also earned a culinary arts degree from San Francisco Cooking School. Her culinary experience includes working in underground restaurants and pop ups, and apprenticing as a butcher at 4505 Meats and as a cheesemaker at The San Francisco Cheese School. She spent time developing recipes and food styling for Chowhound at CBS. Coreen also helped launch eatwith.com in SF as one of the original hosts for the site.

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