Description

This cook booklet refers to an age-old preparation of a Moroccan cannabis-based fruit and nut concoction called majoon, or majoun, or ma jahn (made known in the west as a hash brownie when it was discovered in a 1954 cookbook by Alice B. Toklas) that the author felt was due a historical and cultural  spotlight. 

A Book of Majoon Recipes features an essay by Ira Cohen and anecdotes and 20+ recipes for Moroccan cannabis-based sweets from beat generation and culinary icons, including Brion Gysin (the originator of the recipe in Toklas s cookbook, Ira Cohen, Ahmed Yacoubi, Paul Bowles, and Paula Wolfert. Also included are dosage charts and information about decarboxylation (heating or roasting to activate the herb) and overconsumption.