Jeni Wright, Eric Treuille, Le Cordon Bleu

Canelle

Caneller

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

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A decorative effect for the skins of fruits or vegetables made with a canelle knife. When sliced, these have grooved borders.

© 1996 All rights reserved. Published by Le Cordon Bleu.