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    Calm Effects: Cannabis Infused Sauces!
    Calm Effects: Cannabis Infused Sauces!
    Calm Effects: Cannabis Infused Sauces!
    Ebook150 pages40 minutes

    Calm Effects: Cannabis Infused Sauces!

    By Bryan Johnson

    ()

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    About this ebook

    Calm Effects: Sauces has over 76 cannabis infused sauces, marinades and dressings that will make any dish a wonderful and tasty meal. Complete with nutritional facts and easy to follow recipes. All the recipes are of the highest quality with a powerful dose of cannabis infused into each. You will love there simplistic nature.

    Included in this book are the 5 mother sauces, Bechemel, Espagnole, Hollandaise, Tomato and Voloute.

    Ingesting cannabis avoids all of the problem associated with smoking this herb. When cannabis is legalized this will become the most common way to use it. Many people say that by ingesting cannabis it is a more intense effect and lasts much longer. This is why cancer patients love it!

    LanguageEnglish
    PublisherBryan Johnson
    Release dateDec 5, 2011
    ISBN9781452421865
    Calm Effects: Cannabis Infused Sauces!
    Author

    Bryan Johnson

    Bryan Johnson is a script writer for drama, action and adventure, and comedy movies, television and video games. Bryan has work featured in the book Furtive Dalliance winter issue of 2018 and is the creator of the short film Intensive Therapy. Currently, he resides in Winter Park, Florida. He is attending Full Sail University to obtain his Bachelors Degree in creative writing

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      Book preview

      Calm Effects - Bryan Johnson

      Calm Effects

      Cannabis Infused Sauces, Dressings And Marinades

      76 Unique Recipes

      Complete With Nutritional Facts

      Easy To Understand Recipes

      Disclaimer

      This book contains information about illegal substances, mainly cannabis and its derivative products. We must emphasize that marijuana is a controlled substance in much of the world. It can carry very heavy penalties that may threaten your livelihood. This book is for reference and educational purposes.

      The use of these recipe is at your own risk. We do not take any responsibility for the use of cannabis and do not condone any illegal use of these recipes.

      Calm Effects

      http://www.calmeffectscooking.com

      Smashwords Edition, License Notes

      This ebook is licensed for your personal enjoyment only. This ebook may not be re-sold or

      given away to other people. If you would like to share this book with another person, please

      purchase an additional copy for each recipient. If you're reading this book and did not

      purchase it, or it was not purchased for your use only, then please return to

      Smashwords.com and purchase your own copy. Thank you for respecting the hard work of

      this author.

      Bryan Johnson and Maria Hartman

      Published by Bryan Johnson and Maria Hartman At Smashwords

      Copyright 2011 Bryan Johnson and Maria Hartman

      Sauce Facts

      In 200 A.D. the Roman Empire used highly flavored sauces often containing as many as a dozen ingredients used to mask the natural flavors of the food. The most striking common ingredient was a condiment called garum, or liquamen, a fermented fish sauce like that of Indo China, along with plentiful amounts of honey, herbs, spices and olive oil. The most commonly used seasoning was liquamen, the nearest equivalent today being a very strong fish stock, with anchovies as its main ingredient. This was so popular that it was produced in many towns in the Roman Empire. Sometimes so many ingredients were used in a sauce it was impossible to single out any one flavor. A chef noted at the end of one of his recipes for a particularly flavorsome sauce, No one at the table will know what he is eating. These sauces were usually thickened with wheat flour or crumbled pastry. Honey was often incorporated into a 'sweet-sour' dish or sauce.

      Mother Sauces – mother sauces they are the five sauces required to make unlimited sauces based on it. Antonin Careme, also known as father of French cuisine after research found that a large number of sauces can be categorized under five sauces, all the sauces can be made on a small group of sauces made with few ingredients and a simple recipe, they were termed as mother sauces or basic sauces. If we know the recipe of these mother sauces we can make a large number of other sauces known as derivatives.

      Learn these five sauces and you will be able to create anything.

      The five Mother Sauces are:

      1. Bechamel Sauce/ white sauce

      2. Veloute Sauce /blonde sauce

      3. Espagnole Sauce/brown sauce

      4. Hollandaise Sauce (butter)

      5. Tomato Sauce (red)

      Earlier French sauces and constructs had been named for royalty, but now they took on the identity of their creators or some celebrity of the period. The old cuisine was, along with its promoters, replaced by the new school of French cuisine.

      When you think of French food you must think of sauces for it is the art of stock and sauce making that defines French food and French chefs. A carefully constructed French sauce is usually developed in several stages and requires attention at each stage to balance all the components. Some French sauces function to contrast while others help to extend

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