The only psilocybin-focussed cookbook on the market.
If you’ve mastered the art of growing mushrooms at home and have your growing method tuned in perfectly, or you’ve just got very good at foraging and have a reliable patch, you’ll have an endless stream of psilocybin-containing mushrooms. But where do you go from here? What’s the best method of extraction to minimize loss, and how can you stave off the dreaded nausea every time you dose? What’s the deal with microdosing, and how do you do it safely? And if you want to put on a three-course dosed dinner for a few of your best friends, what are the best dishes to cook? All these questions are answered, deliciously, in
The Psilocybin Chef Cookbook
.
Containing fifty recipes, eight different extraction methods, cocktails, drinks and more,
is the only psilocybin extraction and consumption guide you’ll ever need. With photo-essays to illustrate each step of the extraction processes, largely vegan recipes and many that cater for gluten-free and sugar-free diets, this cookbook will be the staple of every psychonaut’s kitchen.
From the best-selling authors of the
The Psilocybin Mushroom Bible: The Definitive Guide to Growing and Using Magic Mushrooms
, this cookbook offers sound, evidence-based methods for psilocybin extraction as well as recipes honed from the author’s years of working in professional kitchens, food writing and consulting in test kitchens—as well as their years of psilocybin experimentation.
This indispensible guide is fully illustrated, with mouth watering full-color photos throughout. With eight easy-to-follow photo-essays showing you exactly how to master each extraction process, and an entire chapter dedicated to microdosing and how to do it safely and sanely,
teaches you how to be the psychedelic cordon bleu icon you’ve always wanted to be. Don’t settle for choking down tea or munching down on dry shrooms; make every trip delicious!