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Cooking With Cannabis

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With a tantalizing blend of berries, citrus, and pepper, Blue Thai uplifts and energizes before settling into a soothing body relaxation. Skillfully prepared for a smooth, consistent smoke, it’s a unique blend designed for both stimulation and ease.


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Availability: 5 in stock

Herb: Mastering the Art of Cooking with Cannabis offers over 200 pages of gorgeously illustrated recipes that elevate the art and science of cooking with cannabis. Chefs Melissa Parks and Laurie Wolf have developed recipes that specifically complement and downplay the taste of the herb so that each appetizer, entrée, and dessert will be enjoyed to the fullest. No special culinary equipment is needed; home cooks can simply prepare an “extraction”–an infusion of cannabis into a medium such as oil or butter–then proceed as normal with the recipe.
Seasoned chefs and cooking novices alike will revel in creating homemade cannabis-infused treats with these delicious, reliable recipes. Discover expert tips on creating consistent and potent canna-butter, canna-oil, and canna-olive oil. Gain a better understanding of dosing levels and popular marijuana strains. Enjoy the art of at-home cuisine in an entirely new way with the first cookbook to treat the humble cannabis herb as the unique culinary ingredient that it is.

About the Author
Herb, part of the The Stoner’s Cookbook, is a small team of dedicated individuals who continue to provide the premier source for recipes and information about cooking with cannabis. Their website,, is the most active community in the cannabis industry, reaching millions of people a week.

Melissa Parks is a classically trained chef. She attended Le Cordon Bleu and Johnson and Wales and obtained degrees in culinary arts, baking and pastry, and culinary nutrition. Her previous experience includes research and development for General Mills, serving as a private chef and wedding cake designer, and co-managing multiple Colorado-area bakeries. She now dedicates herself to creating medicated edibles (“medibles”) that provide the rewarding THC experience while still tasting delicious.

Laurie Wolf is a writer and recipe developer. She graduated from the Culinary Institute of America and has worked as a chef, caterer, and food stylist. She is a regular contributor to the Denver Post’s new marijuana section, “The Cannabist,” and writes for magazines including High Times, Oregon Leaf, and Cannabis Now. Her previous works include A Food Lover’s Guide to Portland and The Portland, Oregon Chef’s Table.

Binding: Paperback
Pub Date: November 10, 2015





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WARNING: This product can expose you to chemicals, including Cannabis Smoke, which are known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to

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