{"product_id":"the-art-of-lamination-ii-mastering-the-art-and-craft-of-laminated-pastry-paperback","title":"The Art of Lamination II: Mastering the Art and Craft of Laminated Pastry - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJimmy Griffin\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThe Art of Lamination II will become \"The #1 Lamination Bible\" and a reference book of modern times for all pastry chefs, bakers, students, and teachers.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eThis book is packed with 90 recipes, over 300 pages of knowledge, and a gluten-free section. It significantly extends what was in Book #1 and is the recommended edition for all.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eSection 1 Knowledge and Lessons 1-8\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eSection 2 Other Recipes and Techniques\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eSection 3 Puff Pastry\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eSection 4 Pain Raisin and Cinnamon Swirls\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eSection 5 Experimental Gluten-Free Pastry Recipes\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eSection 6 Vegan\/Vegetarian Croissant Pastry\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eSection 7 Spelt, Wholemeal and Inverse\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eSection 8 Enriched Pastry \u0026amp; Brioche\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eSection 9 Cube Croissant\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eSection 10 Modern Viennoiserie\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eSection 11 Improvers and Frozen Pastry Process\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eSection 12 Managing Trimmings\/Waste\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eProcesses and procedures for all popular techniques include Pain Suisse, Cross lamination, 4-colour Cross lamination, Galette des Rois, bicolor techniques, Cubes, Supreme style, filling recipes, and so much more.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 316\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.86 x 11 x 8.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e July 16, 2024\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":53731957670195,"sku":"9781068650833","price":87.93,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0300\/5595\/6612\/files\/5nyCPrdMEq9781068650833.webp?v=1785176310","url":"https:\/\/www.vysn.com\/en-ca\/products\/the-art-of-lamination-ii-mastering-the-art-and-craft-of-laminated-pastry-paperback","provider":"VYSN","version":"1.0","type":"link"}