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Cooking One on One

By John Ash

Published 2004

  • About
Here, then, are some of my favorite sauces that I bet will become some of your standards too. They are drawn from several cuisines, and I’ve organized them into three categories that I hope will help you sort through the possibilities. The first group is sauces that don’t require any cooking at all; it doesn’t get much easier than that. The second group is pan sauces, which are prepared in the same pan as the food. This is a classic technique that really should be in your repertoire if it’s not already. The third group is a random collection of my favorites.

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