Cannabis in the Kitchen: A Beginner's Guide to Cannabis Cooking, Infused Oils, and Easy Upscale Recipes for Exploration & Flavor

Cannabis in the Kitchen: Your Guide to Infused Cooking with CBD, THC, and Terpenes By Shannon Donnelly, Cannabis Professor and Product Developer Learn to cook with cannabis like a professional — without sacrificing flavor, safety, or style. Whether you’re a wellness enthusiast, a budding chef, or simply canna‑curious, Cannabis in the Kitchen is your ultimate guide to making infused food that’s delicious, safe, and precisely dosed. Written by cannabis professor and nationally recognized product developer Shannon Donnelly, this book demystifies cannabis infusions and shows you how to confidently use cannabinoids in your everyday cooking — no dispensary kitchen required. This beautifully designed cookbook blends education, technique, and flavor, with a strong focus on beginner-friendly processes and clean, modern recipes that use both CBD and THC. The goal? To empower you to cook with intention, elevate your meals, and truly understand how cannabinoids work in the body, in the kitchen, and in your life. What You’ll Learn: Cannabis 101: Learn the difference between CBD and THC, how they interact with your body, and how to use them effectively in food without overdoing it. Infusion Foundations: Discover the key to mastering infused oils, butters, and simple syrups using CBD isolate or THC distillate — including equipment, temperature control, and storage. Terpene Pairing: Elevate your flavor game and mood-based cooking with terpene science. Learn to pair linalool with lavender, limonene with citrus, and more. Precision Dosing: Understand how to calculate and control cannabinoid dosing for personalized experiences — from microdoses to full-effect edibles. Delicious, Approachable Recipes: 12+ cannabis-infused recipes that taste incredible and work in real life — including Mashed “POT”atoes, CBD Cheese Sauce, Green Curry Asparagus Soup, Pastry Creme, Infused Chocolate Chip Cookies, and Burnt Basque Cheesecake. Who This Book is For: Newcomers curious about safe cannabis consumption Experienced cooks ready to infuse with confidence Wellness seekers looking for natural alternatives Professors, culinary educators, and product developers Anyone interested in the science of food + flower ️ About the Author: Shannon Donnelly is a trailblazer in the cannabis industry, known for her roles as a regulator, professor, product developer, and social equity advocate. As a Cannabis Professor at MSU Denver, she teaches Cannabis in the Kitchen, Cannabis 101, and Global Cannabis Economics — courses built from her real-world experience formulating products, managing dispensaries, launching celebrity brands, and shaping cannabis policy. Shannon’s work has touched nearly every corner of the cannabis industry. She’s helped clients secure cannabis licenses across Colorado, Illinois, Missouri, Ohio, and Pennsylvania; launched more than 100 infused products into market; and designed experiential events in over 35 states. She was named one of the Most Influential and Innovative Women in Cannabis by Green Entrepreneur and Herb.co and continues to lead with education, equity, and ethics at the center of every project.