Cooking the Hashish Cookbook

3 days ago

The Hashish Cookbook, authored by Panama Rose (Rosalind Schwartz), was first published in 1966 by Ira Cohen in Morocco, with a subsequent U.S. release making it an underground bestseller.
It features international recipes such as Tangier's Majoon and White Cooky, Indian Ghee and Bhang, Andalusian candy, and Brion Gysin's Hash Fudge, illustrating culinary traditions infused with hashish.
The cookbook, designed solely by Panama Rose and published during her relationship with Ira Cohen, offers a culinary snapshot of the 1960s counterculture through its dishes and artistic illustrations.

Hasty Briefsbeta