By Wolfgang Puck I'll always remember one of the early moments in my career, when I thought I just might be successful as a chef. Barely in my 20s, I was working in the kitchen of Raymond Thuilier at the Michelin three-star L'Oustau de Baumaniere in Provence. One day, the great chef came over, dipped a spoon into a pan containing a sauce I had just made, tasted it, and said something like, "This is good. Maybe just a little more salt." I knew I had earned his confidence, because sauces are a cornerstone of good cooking. A properly made sauce, whether savory or sweet, can elevate well-prepared ingredients from ordinary to extraordinary. And once you know the fundamentals of making a...
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