OP: Cooking with Marijuana

Sun Magic Publishing, 1974. Paperback. Very Good. A title that cuts straight to the chase! This 1974 cookbook is a bit of a cult classic and hard to come by. Mostly because so few copies were made—and because its subversive nature required the discretion of its early owners.  Between the legalization of marijuana in many areas—and 50 more years of practice—edible culinary culture and technique has advanced exponentially. However, Cooking with Marijuana, written under the delightful pen name Evelyn Schmevlyn, remains a cherished collector’s item from a simpler time. Needless to say, dosage and effect are outside of our purview in describing this book. And we all know the marijuana quality in the ‘70s was wildly different from what can be found on the market today. The recipes here call for cleaned and ground “pot” in volumetric measurements with no specificity for strain. Most recipes call for ¼–½ c of marijuana prepared in this way, which strikes us as very generous, while the author d