This beautifully photographed cookbook celebrates a High Tea… of sorts. All the delightful snacks are laden with cannabis. Because, now that certain parts of the world allow legal and regulated consumption of cannabis, more and more of us are using weed when we bake. Gobbling down cannabis gives you a different high than smoking it, plus it’s fun and easy to bake with, and the therapeutic benefits are much more effective. So, it’s time to get this book and make a classy High Tea worthy of the royal fam (but load it with space cakes, tarts and sweet treats).
Just some of the recipes included in this book are: Sativa Butter Tarts, Sponge Cake, Funnel Cakes, Lightly-Salted Caramel Cupcakes, and (most dramatically) Cannabis Croquembouche.
This book also explains the basics to making herb butters, oils, and other essential cannabinoid baking bases. Best of all, the mild-melting component of each of these desserts can be cranked up, dialed down or removed completely – depending on your personal preference. Nautrally, we recommend using these recipes only in countries (and states, for our American friends) wherein the recreational use of cannabis has been legalised.
Diana Isaiou is a cannabis pioneer, commercial food stylist and consulting chef based in Washington state. With the advent of legal recreational cannabis, Diana founded and currently operates American Baked Co cannabis bakery in Seattle. American Baked Co offers delicious high quality infused treats in the legal cannabis industry. Diana has years of experience producing millions of edibles that are lab tested for consistency. This is her first book.
|Publication Date||29 September 2020|
|Illustrations||112 colour photographs|