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Chef Ricky Flickenger Debuts Cannabis Cookbook "Cannabis & the Art of Infusion"


SEATTLE - July 16, 2018 ( Newswire) Cooking and baking with cannabis used to be a guessing game in terms of dosage, effect, and flavor. Chef Ricky Flickenger, in partnership with Seattle-based dispensary the Evergreen Market, are taking the guesswork out of cannabis cuisine with Flickenger's first cookbook "Cannabis & the Art of Infusion."

"With this book, I hope to dispel the negative stigma associated with cannabis cuisine and instead educate people on how easy and accessible cooking with cannabis can be," said Flickenger. "The recipes featured are cultivated from dishes I enjoyed as a child and ones I made throughout my personal culinary journey. I am excited to share them with the world and hope people enjoy them as much as I do."

"Cannabis & the Art of Infusion" breaks down cannabis cooking into three skills; decarboxylation, infusing, and dosing. In addition to implementing these skills, all of the recipes were tested in a state-certified lab to measure the potency of infused products, ensuring confidence and consistency in dosage and effect.

The cookbook contains over 30 recipes ranging from appetizers to desserts, including roasted pork tenderloin with white wine pan sauce, cheesy bacon souffle, chipotle lime avocado salad, easy lemon curd phyllo cups with blackberries, and coconut and pistachio truffles among others.

Flickenger started in the industry working in various Seattle bakeries and restaurants including Trophy Cupcakes and Jazz Alley. After the legalization of cannabis in Washington, he set off on a journey to spread his love of food and cooking with cannabis to others by creating Mortar & Pestle, an interactive mobile cannabis cooking class held at private residences.

"Cannabis & the Art of Infusion" is available now for pre-order on Amazon and will be released at the beginning of August. For more information on Flickenger or his cookbook, visit and follow on Facebook at, Instagram at @m_pestle, and Twitter at @mortarnpestle.

About Chef Ricky

Chef Ricky is a self-made chef, cooking instructor, and cannabis infuser. After refining his skills working in Seattle bakeries and restaurants and the legalization of cannabis in Washington, he set off on a journey to teach his love of food to others by starting his own business, Mortar & Pestle, a mobile cannabis cooking class. In addition to Mortar & Pestle, Chef Ricky is currently working on his first cookbook "Cannabis & the Art of Infusion," which includes over 30 detailed recipes ranging from appetizers to desserts. The book is scheduled to come out late summer 2018.


Anthony DeFelice

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