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October 1998 Issue
Sensational Sauces
by Philip R. Gantt
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Welcome to the October issue of Seasoned Cooking and to Phil's International Flair! This month I have decided to continue the theme of sauces. Last month's treatment of the subject was not nearly adequate enough to give a full view of how sauces can be employed to heighten the quality of a meal. I know that one more column on the subject still won't do justice to the topic. However, with a dozen or two sauces in one's gallery, readers will gain the skills to make everyday meals something extraordinary.

Try some of these sauces and develop the skill to create and develop some unique sauces of your very own. Once the fundamental techniques are learned and applied, you can experiment with flavors by using herbs and other seasonings.

As a reminder, additional sauces can be found in the Seasoned Cooking archives.

The recipes presented this month are but a small yet diverse collection of the recipes in my yet to be published book, Phil's Family and Friends Cookbook. Feel free to email me at with your comments and requests. Be well, and good eating!

Now, on to the recipes!

Sensational Sauces
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