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	<title>The SauceTalk Newsletter &#187; French Sauces</title>
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	<description>Sauce...the art and the essence of fine cooking.</description>
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		<title>Red Wine Sauce:  Shortcut to Sauce Success!</title>
		<link>http://thesaucetalknewsletter.com/2009/10/red-wine-sauce-shortcut-to-sauce-success/</link>
		<comments>http://thesaucetalknewsletter.com/2009/10/red-wine-sauce-shortcut-to-sauce-success/#comments</comments>
		<pubDate>Wed, 21 Oct 2009 23:23:48 +0000</pubDate>
		<dc:creator>Saucemaster</dc:creator>
				<category><![CDATA[New & Featured Items]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Auguste Escoffier]]></category>
		<category><![CDATA[chicken red wine sauce]]></category>
		<category><![CDATA[Classic Taste]]></category>
		<category><![CDATA[Consistent Flavor]]></category>
		<category><![CDATA[Demi Glace Sauce]]></category>
		<category><![CDATA[Everyday Use]]></category>
		<category><![CDATA[Famous Chefs]]></category>
		<category><![CDATA[French Sauces]]></category>
		<category><![CDATA[garlic sauce]]></category>
		<category><![CDATA[Home Cook]]></category>
		<category><![CDATA[Master Chef]]></category>
		<category><![CDATA[Meat Dishes]]></category>
		<category><![CDATA[More Than Gourmet]]></category>
		<category><![CDATA[mushroom red wine sauce]]></category>
		<category><![CDATA[Mushroom Sauce]]></category>
		<category><![CDATA[Peppercorn Sauce]]></category>
		<category><![CDATA[ready made wine sauce]]></category>
		<category><![CDATA[red wine gravy]]></category>
		<category><![CDATA[red wine reduction]]></category>
		<category><![CDATA[Red Wine Sauce]]></category>
		<category><![CDATA[red wine sauce beef]]></category>
		<category><![CDATA[red wine sauce for steak]]></category>
		<category><![CDATA[red wine sauce recipe]]></category>
		<category><![CDATA[Renowned Master]]></category>
		<category><![CDATA[Rich Flavors]]></category>
		<category><![CDATA[Savory Beef]]></category>
		<category><![CDATA[Smooth Sauce]]></category>
		<category><![CDATA[Special Occasions]]></category>
		<category><![CDATA[steak sauce]]></category>
		<category><![CDATA[Tasty Addition]]></category>
		<category><![CDATA[White Wine Sauce]]></category>
		<category><![CDATA[wine sauce]]></category>
		<category><![CDATA[World Tradition]]></category>

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		<description><![CDATA[The shortcut to a great wine sauce, without giving up an ounce of flavor, is More Than Gourmet’s Red Wine Sauce.  You can taste the deep, rich flavors developed in this classically prepared sauce because no shortcuts have been taken in its preparation for you.  More Than Gourmet Red Wine Sauce delivers an [...]]]></description>
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		<title>Ready-to-Use Classic French Sauces</title>
		<link>http://thesaucetalknewsletter.com/2009/10/ready-to-use-classic-french-sauces/</link>
		<comments>http://thesaucetalknewsletter.com/2009/10/ready-to-use-classic-french-sauces/#comments</comments>
		<pubDate>Thu, 08 Oct 2009 00:18:41 +0000</pubDate>
		<dc:creator>Saucemaster</dc:creator>
				<category><![CDATA[New & Featured Items]]></category>
		<category><![CDATA[Classical French Cuisine]]></category>
		<category><![CDATA[Cooking Sauces]]></category>
		<category><![CDATA[Delicious Recipe Ideas]]></category>
		<category><![CDATA[Espagnole Sauce]]></category>
		<category><![CDATA[French Chef]]></category>
		<category><![CDATA[French Chefs]]></category>
		<category><![CDATA[French Sauces]]></category>
		<category><![CDATA[French Tradition]]></category>
		<category><![CDATA[Gourmet Sauces]]></category>
		<category><![CDATA[Gourmet Wine]]></category>
		<category><![CDATA[More Than Gourmet]]></category>
		<category><![CDATA[Mother Sauces]]></category>
		<category><![CDATA[Nouvelle Cuisine]]></category>
		<category><![CDATA[Sauce Allemande]]></category>
		<category><![CDATA[Seafood Dishes]]></category>
		<category><![CDATA[Shelf Stable]]></category>
		<category><![CDATA[St Century]]></category>
		<category><![CDATA[Veloute]]></category>
		<category><![CDATA[White Wine Sauce]]></category>
		<category><![CDATA[Wine Sauces]]></category>

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		<description><![CDATA[Grand Sauces Valued Through the Ages
French chefs have used sauces since the Middle Ages. There were hundreds of sauces in the French chefs’ repertoire, and sauces were a particularly important and defining characteristic of classical French cuisine. By the 19th century, with the advent of nouvelle cuisine, the famous French chef Antonin Carême classified French [...]]]></description>
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