For potheads who d rather eat their weed than smoke it, this tasty bakin bible serves up thirty-five easy-to-make, craving-busting recipes packed with every stoner's favorite ingredient. Guaranteed to produce cannabilicious results every time, all of the recipes in "Baked " have been written (and thoroughly tested) by an established food writer and herb specialist.
From classics like Hash Brownies and Alice B. Toklas's Choc Chunk and Pecan Cookies to bud-boosted versions of foodie faves like Baked Potatoes and Herbal Quiche, this smokin cookbook includes a sweet snack, pipin pastry, or blowin biscuit for every taste bud. So find your kitchen because this smorgasbord of gustatory ganja delights will take your recreational activities to a much "higher" level.
About the Author
Chris Stone has written several humorous trivia books on cricket and football, as well as edited or coauthored titles on various aspects of cannabis culture and golf fitness. He lives in London.
Gordon Lewis is a dedicated street photographer with over 40 years of experience. He began his writing career answering letters from owners of Olympus cameras, Vivitar flash units, and Kiron lenses. From there he graduated to being a contributing editor to magazines such as "Camera 35, Petersen's Photographic, " and "Camera & Darkroom." Through unforeseen but fortuitous circumstances, he leveraged his irreverent wit into a TV sitcom-writing career, with hit shows such as "Amen, Family Matters, " and "In Living Color" to his credit. Now reformed, he earns his living as an e-learning instructional designer for Fortune 500 companies. Gordon lives just outside of Philadelphia-which, not coincidentally, is an excellent location for street photography.
"The recipes are actually delightfully simple, straightforward, and smart. . . . This is a gateway cookbook. While following the book's recipes will get you high, its most valuable function might be teaching people who don't cook, who have no interest in the kitchen, how to make a decent short crust, the value of roasting whole heads of garlic, and how to tell when a quiche is cooked through."
--The Atlantic Food Channel, 11/3/10