Snoop Dogg has a cookbook coming out in October (and it includes recipes ranging from Compton Tacos to filet mignon)

If there is something to be said about Snoop Dogg as he continues to gracefully age, it is that he is self-reflecting and returning to the things many feel most at home with: He’s gone back to church with a gospel album, he’s returned to the LBC stage after a lengthy and politically-influenced hiatus, he’s gone to the kitchen for a television show (and scored an Emmy nomination) with Martha Stewart, and he’s even got a stage play coming out depicting his roller coaster of a life.

So it would make sense that this return home includes a cookbook that talks about the massive, sweet Joint of Life that is Snoop’s kitchen, as From Crook to Cook: Platinum Recipes from Tha Boss Dogg’s Kitchen comes out on October 23.

The cover of Snoop's new cookbook. Courtesy of Chronicle Books.

The cover of Snoop’s new cookbook. Courtesy of Chronicle Books.

“You know it’s blazin’ up in my kitchen,” Snoop said. “I’m takin’ the cookbook game higher with a dipped ‘n’ whipped collection of my favorite recipes, ya dig?”

While consistent nods toward Snoop’s proclivity toward the almighty pot are noted throughout—publisher Chronicle Books said the book is filled with “snacks to satisfy those munchies”—the cookbook will have recipes that are entirely cannabis-free. (Though readers are happily encouraged to take advantage of product from Long Beach’s newly minted recreational pot stores while they cook.)

In the 50-plus, self-described “OG recipes” that are from his own kitchen, Snoop will be taking aspiring chefs from both the streets and ivory towers on culinary trips across a span of unapologetically Black grub mixed with classic fine dining fare: mac ‘n’ cheese, lobster thermidor, chicken and waffles, filet mignon, soft flour tacos—an ode if there ever was one to the almighty Compton Taco, perhaps made most famous and delicious by Keith Garrett of All Flavor, No Grease—and more. It all depends on your mood and occasion.

Oh, of course, let us not lament: Snoop obviously included a gin and juice recipe.

And for those saddened at the lack of weed in this read, fear not: Chronicle is partnering with Snoop and his company Merry Jane—the same company that released the 420 meals for Jack in the Box in Long Beach—on a line of cannabis-centric books that will be released in 2020.

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Brian Addison has been a writer, editor, and photographer for more than a decade, covering everything from food and culture to transportation and housing. In 2015, he was named Journalist of the Year by the Los Angeles Press Club and has since garnered 16 nominations and two additional wins for Best Political Commentary for his work at KCET and Best Blog for Longbeachize, a section of the Long Beach Post. Brian currently serves as a columnist and editor for the Long Beach Post.