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DTSTAMP:20261106T221000Z
DTSTART:20260211T183000Z
DTEND:20260211T221500Z
SUMMARY:Kitchen Classics - Sauces
DESCRIPTION:Larousse defines a sauce as a “liquid seasoning for food&
 #8221; which encompasses anything from something as simple as meat juices i
 n a frying pan to more complex and sophisticated emulsion sauces. A good sa
 uce elevates ordinary dishes to minor master pieces. Who would want a life 
 with no sauce? In[..]\nhttps://cambridgecookery.com/classes/kitchen-classic
 s-sauces-13/
URL:https://cambridgecookery.com/classes/kitchen-classics-sauces-13/
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