The Art of Lamination II has it all.By far the most comprehensive book ever written on laminated pastry.It will become "The Lamination Bible" and a reference book of modern times for all pastry chefs, bakers, students and teachers.This book is packed with 90 recipes and over 300 pages of knowledge.There are many new products and lessons. This publication has eight detailed lessons, including a new Gluten-Free section.Section 1 Knowledge and Lessons 1-8Section 2 Other Recipes and TechniquesSection 3 Puff PastrySection 4 Pain Raisin and Cinnamon SwirlsSection 5 Experimental Gluten-Free Pastry RecipesSection 6 Vegan/Vegetarian Croissant PastrySection 7 Spelt, Wholemeal and InverseSection 8 Enriched Pastry & BriocheSection 9 Cube CroissantSection 10 Modern ViennoiserieSection 11 Improvers and Frozen Pastry ProcessSection 12 Managing Trimmings/WasteProcess and procedures for all popular techniques: Pain Suisse, Cross lamination, 4-colour Cross lamination, Galette des Rois, Bicolor techniques, Cubes, Supreme style, fillings recipes, and so much more.
✔ Author(s): Jimmy Griffin
✔ Title: The Art of Lamination II: Mastering the Art and Craft of Laminated Pastry
✔ Rating : 4.9 out of 5 base on (16 reviews)
✔ ISBN-10: 1919639551
✔ ISBN-13: 9781919639550
✔ Language: English
✔ Format ebook: PDF, EPUB, Kindle, Audio, HTML and MOBI
✔ Device compatibles: Android, iOS, PC and Amazon Kindle
Readers' opinions about The Art of Lamination II by Jimmy Griffin
Kara Snyder
The author's writing style is so captivating; I couldn't put the book down. Every sentence was beautifully crafted, and the descriptions painted vivid images in my mind. A true literary gem.
Iris Watts
The way the author handled complex emotions and relationships was remarkable. I felt deeply connected to the characters, and their growth throughout the story was both inspiring and moving.
Tasha Cobbett
The author's ability to evoke a wide range of emotions through their words is truly remarkable. I felt like I was on an emotional rollercoaster throughout the entire book.
