Jeni Wright, Eric Treuille, Le Cordon Bleu

Rubs

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

  • About
A name for finely ground or minced mixtures of flavourful ingredients that are “rubbed” into the surface of foods before cooking.

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