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Marijuana-infused foods are evolving far beyond pot brownies.

At one point in cannabis culture history, mastering the art of baking the perfect weed brownie was considered a rite of passage, but those days are long gone.

Thanks to the development of medical marijuana programs and the decriminalization and legalization of recreational cannabis in multiple states, the THC-infused world of eats has evolved far beyond brownies, cookies and admittedly impressive dispensary snacks and moved into the culinary space.

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K. Astre ~ HuffingtonPost.com ~ 

Twelve books in all, presented here in chronological order, not just for sake of easy reference, but to better tell a story that’s unfolded over many years.

All kinds of books pair well with weed, from the headiest philosophy to the most escapist fantasy or science fiction.

However, the following list of game-changing cannabis books will focus squarely on tomes dealing directly or indirectly with the plant itself, while still running the gamut of novels, memoirs, how-to, science, creative non-fiction, history, cookbooks, and humor.

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David Bienenstock ~ Leafly.com ~ 

"My mission is to make cannabis cooking a broader conversation among a more diverse group of people and not just preaching to the choir."

There was once a time when Andrea Drummer was completely against cannabis.

That is until she met a cannabis advocate whose success and productivity as an attorney challenged her point of view and opened her mind to the possibilities of how she could use the botanical wonder in her own profession.

She started a culinary events company called Elevation VIP Cooperative and began curating high-end fine dining experiences via private cannabis-infused functions and invite-only VIP dinners in Los Angeles. 

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Western palates aren’t yet accustomed to cannabis, but they soon might be.

As states continue to roll back tight regulations on the recreational and medicinal uses of marijuana, there’s a highly skilled and creative subset of people who are crafting the way the future era of legal pot is going to taste.

We’re talking about chefs, of course.

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Diana Crandall ~ RealClearLife.com ~ 

Along with the tempura cannabis leaf, Shibumi’s special dishes include vegetables flavored with cannabis-infused sauce, made like a miso paste, which is often mixed in with sesame paste in Japan.

You enter the sleek Shibumi restaurant via a clandestine doorway next to a parking garage in downtown LA.

Now the hush-hush concept continues inside – those in the know can request off-menu cannabis-infused dishes, including a battered pot leaf.

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Jade Bremner ~ LonelyPlanet.com ~ 

In 420-friendly states, a growing cadre of chefs, confectioners, and entrepreneurs is intent on pulling weed out of its dank past and into our locavore, organic, chef's-menu-laden food present.

If you've taken two bites of a weed brownie, you know that they can fail in a number of ways: They're dry and crumbly, or flavorless, or stale, or too weak, or (more likely) too strong, maybe so strong that you forget what it feels like to stand up, and you begin to long for a bottle of Sprite as big and welcoming as the Statue of Liberty.

The first weed brownie I ever ate was a grave mistake, taken before a New York–to–Boston bus ride that became a study in acute paranoia and the healing properties of a rest-stop McDonald's.

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Marian Bull ~ GQ.com ~

Despite the name, the point isn’t to get high at Kikoko’s tea parties.

It’s a sunny Sunday afternoon in Santa Monica, and roughly 7o people have gathered for a tea party. Over the clinking and clanking of tea cups and saucers, the guests converse about the usual things—their work, the weather—but ultimately weed is the word on everyone’s lips.

That’s because cannabis is in their cups. 

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Steffi Victorioso ~ LAMag.com ~ 

These exciting new books will keep your cannabis knowledge up to date.

Cannabis has found its way into just about every facet of culture and lifestyle from food and fashion to medicine and spirituality and beyond.

With so much happening in the weed world, sometimes you need more than an article or think piece to really get some in-depth understanding and keep your finger on the pulse of what’s going on in the industry.

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K. Astre ~ CannabisNow.com ~

Fly high with this light-as-a-feather chiffon cake bursting with herbaceous carrot and bright citrus notes.

It’s pillowy soft and oh-so-luscious—especially when served with a dollop of fresh whipped cream and a pinch of lemon zest.

End your springtime dinner party on a sweet note with this infused dessert.

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Monica Lo ~ Leafly.com ~ 

It's no surprise people are looking to get educated on marijuana and the business possibilities around it.

The legal cannabis industry is growing at an unprecedented pace.

While estimates vary, U.S. sales in 2017 stood somewhere between $8.2 billion and $8.8 billion according to BDS Analytics.

This figure is expected to surge to roughly $35 billion by 2022, GreenWave Advisors managing partner Matt Karnes told Benzinga in a recent conversation. 

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Marijuana cuisine has come a long way since the pot brownies of a generation or two past, when home cooks tossed butter melted with weed (sometimes including stems and seeds) into a recipe.

In the spring of 2014, Dave Weiner was a food judge for High Times magazine's Cannabis Cup in Denver.

Weiner, who lives near Stratton Mountain, received a kit with about 45 edible products containing cannabis and an app for recording his scores.

He had a week to judge the food — from sour gummies to pizza sauce, from Thai iced tea push-up pops to beef jerky — in categories including effect, flavor, packaging and product originality.

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Creating dishes and culinary experiences that are as fun as they are unique, Chef Luke Reyes makes the art of the cannabis edible look easy.

Reyes—along with business partners and friends Ryan Hope and Ben Gilovitz— recently founded La Hoja in Southern California, a cannabis catering and events company devoted to bringing the low-dose cannabis experience to dinner parties and events.

For instance, they served their special “potsickles” at recent Coachella parties.

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Trina Calderón ~ Leafly.com ~

The Svans, from Georgia’s Caucasus region, had their weed culture (and plants) uprooted.

Khachapuri, the cheese bread native to Georgia, is a regional staple. But a local rumor holds that the Svans—an ancient community living in the highest settlements of the Caucasus—eat a fragrant, weed-filled iteration.

From the moment a Georgian friend told me about this elusive dish, I couldn’t stop thinking about it—I wondered what it tasted like, whether anyone still made it—and, naturally, whether or not it would get me stoned.

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Benjamin Kemper ~ AtlasObscura.com ~

There are two ways to begin growing a cannabis plant. The first is from seed and the second is from a clone.

As my Green Thumb gardening project unfolds — growing marijuana for the first time, in my East Bay backyard — I’ll start in here with the lessons I’ve been learning about seeds.

(Clones, in non-cannabis lingo called a vegetative cutting, don’t go into the garden until May or June. Stay tuned for that lesson.)

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Johanna Silver ~ GreenState.com ~ 

Healthy soil is essential to growing quality cannabis, but new soil can be prohibitively expensive.

If growing outdoors, you may find that the soil native to your backyard is heavily compacted and have a clay texture, or it might crumble and appear sandy.

While these are signs of poor quality soils, much can still be done—even on a budget.

Give these free or inexpensive techniques a try, and watch your garden thrive.

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He's going to call it 'Markle’s Sparkle'.

Meghan Markle’s nephew has revealed that he’s currently developing a special strain of cannabis to celebrate the upcoming royal wedding.

Tyler Dooley, grows cannabis in Oregon USA – which has been legal in the American state since 2015 – and now he is in the process of creating a new potent hybrid named “Markle’s Sparkle.”

The son of Markle’s half-brother, Thomas Markle Jr, Dooley boasts of his pride at being a “pioneer” in the marijuana business.

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