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Copyright 2023 Elise McDonough

The Official High Times Cannabis Cookbook

“The Official High Times Cannabis Cookbook,” by Elise McDonough, published by Chronicle Books in 2012.

The Official High Times Cannabis Cookbook

In 2012, The Official High Times Cannabis Cookbook was published by Chronicle Books. Working with the editors of High Times, I tested and compiled the best recipes from over 40 years of the iconic magazine. A bestseller that redefined the genre, the High Times cookbook would go on to sell over 50,000 copies and bring the idea of cooking with cannabis into the mainstream.

Press Raves:
“But the cannabis cookbook wave kicked off with the 2012 publication of “The Official High Times Cannabis Cookbook,” from the editors of the cannabis-themed publication. Though a few came before it, the High Times book remains a top seller in the niche, with NPD BookScan reporting 27,000 copies sold.”—Maura Judkis, The Washington Post

“The High Times cookbook is in a category of its own—intelligent, savvy, and knowledgeable about food, with excellent general information about cannabis and cooking with it.”—Jeffrey Steingarten, Vogue

“But overall, this is the first pot cookbook we’ve seen that reads like a modern cookbook, meaning one that relies on fresh ingredients and seems to care more, actually, about flavor than getting you high.” —L.A. Weekly

“Cannabis cocktails are relatively recent phenomena,’ said Elise McDonough, author of The Official High Times Cannabis Cookbook. Her book, released on April 20, includes recipes for drinks like the Jamaican Me Crazy (a piña colada with cannabis) and a Bonghitters’ Mota Mojito, made with cannabis-infused rum, mint and lime.”—The New York Times, “Marijuana Meets Moonshine”

“As we see marijuana move more into the mainstream, more chefs are experimenting with it, as both a flavoring and intoxicant,” said the cookbook’s editor, Elise McDonough. “It’s an exciting field, and we wanted to make something that amateurs cooks could use, but also something that could elevate the cuisine, by getting it out there.”—Bon Appetit

Recipe-wise, it’s a very comprehensive book, and probably one of the best to come out in a long time. Not only are there recipes in every skill range, from burned cereal beginner to Julie Childs-level experts, but there’s a lot of culinary diversity packed into more than fifty recipes over 160 pages. —Denver Westword

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