The Art of Lamination II: Mastering the Art and Craft of Laminated Pastry

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 1-8 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 Laminated Gluten Free Pastry Process 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. Untitled Untitled Untitled Untitled Untitled Untitled Untitled Untitled