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DTSTAMP:20261106T220122Z
DTSTART:20230426T173000Z
DTEND:20230426T211500Z
SUMMARY:Kitchen Classics - Sauces
DESCRIPTION:Larousse defines a sauce as a “liquid seasoning for food&
 #8221; which encompasses anything from meat juices in a frying pan to more
  complex and sophisticated emulsion sauces. A well made sauce elevates perf
 ectly nice dishes to minor master pieces of deliciousness. In a world of 15
 -minute meals and take-aways\,  knowing how[..]\nhttps://cambridgecookery.c
 om/classes/kitchen-classics-sauces-7/
URL:https://cambridgecookery.com/classes/kitchen-classics-sauces-7/
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