Sugar High: 50 Recipes for Cannabis Desserts: A Cookbook (Hardcover)
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Take your baking to new heights with these 50 delicious, home-baker friendly cannabis-infused desserts.
There has been a long tradition of marijuana-infused baked goods. Brownies are the perennial favorite, but as legalization sweeps the country, the humble brownie is starting to look, well, boring.
Enter Sugar High, which shows you how to dose your dough and make the very best cannabis-baked goods. From the pioneer of cannabis-infused cooking, these 50 recipes range from sweet treats that are elegant and classic to bars, cakes, and cookies that are gooey and decadent. Recipes include the following:
-Brown Butter Salted Chocolate Chip Cookies
-Tart and Sweet Citrus Bars
-The Easiest Strawberry Shortcake
-Decadent Seasonal Trifle
-Creamy Coconut Gelato
-Doughnuts with Strawberry, Maple, and Chocolate Glazes
Fun and authoritative, Sugar High will also guide the reader to choosing the strain and dose of cannabis that’s right for them so that enthusiasts and dabblers alike can whip up sweet treats to share with—and wow—their friends.
About the Author
Chris Sayegh is the Founder and CEO of The Herbal Chef™ a pioneering plant medicine hospitality platform, which has a brick and mortar location in Santa Monica, California. A passionate science student, Chris studied biology before focusing his research on food chemistry and plant medicine. Among the first culinary professionals to enter the Cannabis industry, Sayegh has been instrumental in ameliorating the negative perception of marijuana and other plant medicines in the mainstream media; he is recognized throughout the world as a leader and innovator in educating people about how to cook with Cannabis. The Herbal Chef has been covered by CNN, GQ, Fast Company, Forbes, Fox News, and The Guardian among other major news, business, and lifestyle outlets.
"Whether you’re venturing into the world of weed for the first time or you’re looking to improve your cannabis cooking game, dive into this love letter to cannabis and desserts."
— Hira Qureshi