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The Art of Lamination II: Mastering the Art and Craft of Laminated Pastry
Paperback
Crafts GeneralCookbooks GeneralGeneral Education
ISBN13: 9781068650833
Publisher: Barnacaf Enterprises Ltd
Published: Jul 16 2024
Pages: 316
Weight: 2.18
Height: 0.86 Width: 8.50 Depth: 11.00
Language: English
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.
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