Written for all levels of kitchen skill, The Ganja Kitchen Revolution explores a whole host of international culinary influences and pairs every recipe with a cannabis strain whose flavor complements that of the dish -- creating a whole new type of cannabis cuisine that spans the globe! What's more, the strain chart included in the book will give readers tons of ideas for new strains to try should they ever get bored with the same old same old.
The book includes eleven extraction methods that include oils, extracts, nut butters, and the infamous cannabutter, which allows readers to choose the method best suited to their needs, flavour preferences and schedule.
Jessica Catalano's methodology is designed to get as much THC out of the marijuana and into the food as possible. It has never been easier to medicate a meal! Using
Ganja Kitchen's revolutionary new dosing chart, readers can effortlessly find the right measurements for them. The chart gives readers agency without compromising safety. Most marijuana cookbooks leave readers to guess at their doses should they choose to venture outside the given measurement, but
Ganja gives readers the tools to experiment safely rather than allowing them to risk overdoing it. This book is designed to give cannabis cooks as many options as possible while also considering their safety, which is why the author goes over how to medicate responsibly with edibles and cannabis-infused drinks and offers healthy options for patients as well as recreational users. With over 70 recipes, there are meals for every time of day and event (except perhaps a baby shower), as well as recipes for those with dietary restrictions.Regardless of readers' nutritional needs,
Catalano ensures that the joy of eating is never compromised, and uses marijuana as a legitimate flavour enhancer rather than an afterthought meant to get you high.
The Ganja Kitchen Revolution is a cookbook that appreciates the intricacy and joy of cooking as well as the complexity and variety of cannabis and its applications. The recipes are made for stoners looking to switch up their next high, for enthusiastic cooks, medical users and so many more. It is a cookbook that encourages creativity and allows readers to create their own unique experiences with the tools provided.With
Ganja Kitchen's clear instructions alongside comprehensive step-by-step photos for every recipe, anyone can create fantastic medicated dishes. This book will change the way we all cook with cannabis.
Catalano, Jessica: - Jessica Catalano is a professional Cannabis Chef who is classically trained, a cannabis edibles expert, recipe developer, food writer, the pioneer of strain specific cannabis cuisine, RYT-200 yoga instructor (restorative yoga and chair yoga certifications), and certified ayurveda specialist. She is a Medical Cannabis and Cannabis Lifestyle advocate who has combined her two loves of food and cannabis into stylish medicated dishes for Medical Cannabis patients. Catalano holds three culinary degrees: Pastry Arts, Culinary Arts, and Food Service Management that she earned while living in Colorado. Between her education, experience in the bakery and restaurant industry, impressive cannabis industry working experience, and her knowledge of cannabis, she has been called the "OG Cannabis Chef" by many.
Catalano pioneered strain specific cannabis cuisine for flavor, the first chef in the world to publicly do so, by infusing terpenes into cooking and baking via strain specific recipes to elevate the taste in the edibles she creates. For example, Lemon Kush can be paired with Vietnamese Spring Rolls. By doing this, the Lemon Kush will impart a lemony taste with floral and mint undertones which deepens the flavors in this dish because of the similar taste profiles already present in the ingredients. This also helps patients to understand the importance of terpene flavor profiles in recipes for a more enjoyable experience and how each strain will affect their bodies.
Currently, Catalano is the Food Writer for the international
SKUNK Magazine and former cover girl for Tokin' Female of the Month (
Skunk Magazine Volume 8, Issue 3). In addition to
SKUNK Magazine, she writes for
Exhale Magazine as a cannabis recipe contributor. She also has contributed cannabis recipes to Diane Fornbacher's
LadyBud Magazine, to the national
Cannabis Now Magazine from its inception, and served as a Culture writer for
Weedmaps. Catalano was also named Stoner Girl of Winter 2015 by the
Stoner Girl's Guide. She is the former Cannabis Chef at Cultivating Spirits who taught the Cooking with Cannabis Class as well as the Sensational Fusion Private Dinners. She cooked for and co-hosted the first cannabis pairing dinner at the 2015 Aspen X Games with the Cultivating Spirits family. Catalano has cooked for celebrities such as Snoop Dogg in Aspen and has served as a judge for the Denver Hightimes U.S Cannabis Cup in 2012, 2013, 2015, and 2016 for Edibles, Topicals, and CBD products. She is also a former reviewer for Seattle products on "The Proper Cannabis Committee" for A Proper High.She has appeared on TLC, Munchies VICE, and Al Jazeera. Her work has been mentioned in
Vogue Magazine,
Vice, Al Jazeera, Brazil's
Carta Capital Magazine, Buzzfeed, the Associated Press,
The Guardian,
Business Insider,
StarChef's Rising Stars Magazine,
Culture Magazine,
Skunk Magazine,
Cannabis Now Magazine,
Ladybud Magazine,
FSR Magazine,
Denver Westword, the
Aspen Times, the
Summit Daily, the
Cannabist, the
Stoner Girls Guide, and many more. She has also done cannabis food writing for
StickyGuide,
Releaf Magazine,
Smell the Truth,
The Nug,
PROHBTD,
Whaxy,
Stuff Stoners Like, the
Smoking Bud,
Starchef's,
Leafly,
High Times Magazine,
VICE,
MUNCHIES, Colorado's very own weed-rag
The Daily Doobie, and many other publications.As a Medical Cannabis patient herself, she has extensive knowledge since early 1997 for medicinal purposes. She continues to strive for excellence both in cooking, baking and Medical Cannabis knowledge. Her goal is to help as many Medical Cannabis patients as she possibly can creating a better quality of life for them.
