The Art of Lamination II: Mastering the Art and Craft of Laminated Pastry - Paperback
The Art of Lamination II: Mastering the Art and Craft of Laminated Pastry - Paperback
$87.93
/
products.product.pickup_availability.unavailable
Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.
by Jimmy Griffin (Author)
The 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.
This 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.
Section 1 Knowledge and Lessons 1-8
Section 2 Other Recipes and Techniques
Section 3 Puff Pastry
Section 4 Pain Raisin and Cinnamon Swirls
Section 5 Experimental Gluten-Free Pastry Recipes
Section 6 Vegan/Vegetarian Croissant Pastry
Section 7 Spelt, Wholemeal and Inverse
Section 8 Enriched Pastry & Brioche
Section 9 Cube Croissant
Section 10 Modern Viennoiserie
Section 11 Improvers and Frozen Pastry Process
Section 12 Managing Trimmings/Waste
Processes 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.
