Press

Elise McDonough’s Press Coverage:

An Interview With Edibles Expert Elise McDonough, Confections At CannaCraft – July 10, 2020

Honored to be inducted into Leaf magazine’s Cannabis Edibles Hall of Fame, Dec. 1, 2022

Included in the “100 Most Important Women in Weed” list from Green Market Report, 2019

Quoted in Thrillist, “How to Choose Edibles Like You Totally Know What You’re Doing,” by J. Fergus, Oct. 31, 2019

Quoted in The Observer, “Marijuana Instead of Wine? The Restaurant World Has ‘Intense’ Interest in Switching Focus,” by Sage Lazzaro, Oct. 26, 2016

Quoted in The Nation, “Baking Bad: A Potted History of ‘High Times’,” by Atossa Araxia Abrahamian, Oct. 30, 2013

Quoted in The New York Times, “Marijuana Meets Moonshine,” by Ben Detrick, May 12 2012

I met Jonathan Gold at this weed dinner, one of the most amazing experiences of my life.

Podcast Interviews:

Planted with Sarah Payan: Elise McDonough Interview – July 30, 2020

Blunt Blowin’ Mama: Elise McDonough Interview – Dec. 3, 2020

Weed + Grub at Hall of Flowers with Edibles Expert Elise McDonough – Sept. 30, 2019

Press Raves for “The Bong Appétit Cookbook”

” The book has a comprehensive introduction that includes topics such as dosing, techniques, methods of decarboxylation and infusion, cannabis pairing tips, questions to ask your dispensary, tips on equipment and more.”—Amy Scattergood, Los Angeles Times: “6 Cannabis Cookbooks with Recipes from Basic to Gourmet”, Nov. 16, 2018

“From the hit Viceland TV series Bong Appetit comes this awesome cookbook chock full of recipes and advice for foodies who want to take their edibles game to the level of fine dining.”—Leslie McMann, Daily Beast, “Make the Munchies Great Again With These Cannabis Cookbooks,” April 12, 2023

“Readers will learn the science of infusing foods like butters, milks, and alcohol with marijuana and using those ingredients to make everything from chimichurri to brownie sundaes.”—Katisha Smith, Book Riot, “15 Weed Books That Illuminate, Demystify, and Celebrate Cannabis,” Dec. 23, 2020

“The focus of the book, though, is on the mastery of pairing and preparing cannabis while using culinary techniques in a way that elevates weed along with the other ingredients.”—K. Astre, Cannabis Now, Nov. 6, 2018

“The book’s tone matches the show’s young, urban hipster vibe, but the content is serious and sophisticated enough to appeal to gourmets of all ages. The recipes cover a wide range, including infused cocktails, appetizers, salads, side dishes, pastas, grains, meat, poultry, seafood and desserts. Chefs hoping to incorporate cannabis into their services will find no better guide.”—Cheri Sicard, Freedom Leaf, May 8, 2019

Press Raves for “The Official High Times Cannabis Cookbook”

“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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