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When Snoop Dogg emerged from Long Beach, Calif., as Dr. Dre's prodigy in 1992, spitting out verses to "Who Am I? (What's My Name)" and cementing himself as a pioneer of West Coast rap, no one expected we'd be taking his culinary advice a couple of decades later.But it's happened. Calvin Cordozar Broadus Jr. is making his debut in the cookbook world with "From Crook to Cook: Platinum Recipes from Tha Boss Dogg's Kitchen." The book features 50 recipes, apparently from Snoop's personal collection, although this won't come as a surprise to anyone who has been paying attention to the rapper's recent movements.The 46-year-old has slowly established himself as one half of a very unlikely double act with Martha Stewart. Their show "Potluck Dinner Party" was even nominated for an Emmy and as a good friend of the star, Stewart even wrote the foreword in "From Crook to Cook."In a statement to mark the book's release, Snoop said: "You know it's blazin' up in my kitchen. I'm takin' the cookbook game higher with a dipped and whipped collection of my favorite recipes, ya dig?"A release to journalists specifies that all recipes are "cannabis-free."His recipes for the perfect gin and juice, Baby Got Back Ribs, California Rollin' sushi and That Thang Singapore Sling are featured alongside classics like Chicken Caesar Salad, Lobster Thermidor and Filet Mignon.Here's a preview of what you can expect: Bow Wow Brownies and Ice CreamIn the book, Snoop calls this his "greatest recipe," noting that the key is to make sure they're nicely baked.Ingredients (serves 6) ⅔ cup all-purpose flour ¼ teaspoon baking soda ½ teaspoon salt ½ cup granulated sugar3 tablespoon unsalted butter2 tablespoon whole milk 2½ cups milk chocolate morsels2 large eggs½ teaspoon pure vanilla extractVanilla ice cream and chocolate sauce, for servingDirections1. Preheat the oven to 325°F with a rack in the middle position. Butter an 8-by-8-inch square baking pan and set aside.2. In a small bowl, whisk the flour, baking soda and salt. Set aside.3. In a medium saucepan over medium heat, combine the sugar, butter and milk. Bring to a boil. Remove the pan from the heat and add 1½ cups of the chocolate morsels. Stir until the chocolate is melted and smooth.4. Add the eggs and vanilla to the chocolate. Stir until blended and smooth.5. Gradually add the flour mixture to the chocolate, stirring until just combined. Spread the batter evenly into the prepared pan. Sprinkle the top of the batter with the remaining 1 cup of chocolate morsels.6. Place the pan in the oven and bake for 25 to 30 minutes, rotating the pan about halfway through the baking time to ensure even cooking, until the brownies are set and the edges looked baked.7. Remove the brownies from the oven and place on a wire rack to cool in the pan.8. Cut the brownies into six large squares. Serve topped with vanilla ice cream and chocolate sauce, if desired.OG Fried Bologna SandwichSnoop used to snack on this as a kid using leftover cold cuts. "A favorite munchie was discovered when I had the bright idea of throwing that bologna in a frying pan," he writes. "But now that we moved on up, like The Jeffersons, that bologna turned into the finest aged meats. We ain’t eating this just cuz we have to. These days we eat it because what would go better with that thang we love to do so much. Maybe I’ll start making it with some 'smoked' Gouda now."Ingredients (Serves 1)3 slices bologna1 tablespoon unsalted butter2 slices white bread1 tsp yellow mustard3 slices American cheeseBarbecue potato chips, as many as you want. Directions1. Place the bologna on a cutting board and cut one slit from the middle to the edge of each slice.2. In a medium skillet over medium heat, melt the butter. Swirl the skillet to cover the bottom completely. When the skillet is hot and the foam has subsided, add the bread. Lightly toast for about two minutes per side, or until golden. Transfer to a cutting board and spread the mustard on one slice of bread.3. Return the skillet to the heat and add the bologna in a single layer. Cook for two to three minutes, or until the edges are golden and crisp. Flip the bologna and top each slice with the American cheese. Cook for two to three minutes more, or until the cheese starts to melt.4. Place the fried bologna and cheese on the toasted bread slice without mustard and top with as many chips as you and your sandwich can handle.5. Close the sandwich, placing the other bread slice, mustard-side down, on top. Remix Gin and JuiceSnoop tells readers that after 25 years of mixing that Tanqueray with the OJ, it was time for a "fresh twist"Ingredients (Serves 1)1 oz gin (Tanqueray, preferably)1 oz apple-flavored vodka 2 oz pineapple juicePineapple leaves and a lime wheel, for garnishDirections Fill a cocktail shaker with ice. Add the gin, vodka and pineapple juice. Stir.Strain into a rocks glass and garnish with the pineapple leaves and lime wheel. Serve immediately.