Cooking the Hashish Cookbook

COOKING THE HASHISH COOKBOOKThe Hashish Cookbook by Panama Rose was first published in 1966 by Ira Cohen. The Cookbook contains international recipes and illustrations throughout—offering chefs & readers a taste of “the sixties.” Panama Rose, also known as Rosalind Schwartz, arranged and designed the entirety of the cookbook. The American artist and filmmaker,Ira Cohen, whom at the time was in a relationship with Panama Rose, published the first edition of the Cookbook in Morocco. A year later, it was published by Gnaoua Press (USA), making it a sensational underground bestseller. The Cookbook offers Tangier’s traditional dishes of Majoon and the White Cooky, Ghee and Bhang from India, Andalusian candy, and Brion Gysin’s contribution of Hash Fudge—a true taste into America’s sweet staple. “Cut into tiny squares. Nibble with caution.” — PANAMA ROSE, 1966