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The Art of Lamination III: Mastering Bicolour and Cross-Laminated Viennoiserie
Hardcover
Series: The Art of Lamination, Book 3
BakingFood WritingCookbooks General
ISBN13: 9781066732951
Publisher: Barnacaf Enterprises Ltd
Published: Jul 31 2026
Pages: 324
Weight: 2.93
Height: 1.00 Width: 8.50 Depth: 11.00
Language: English
The Art of Lamination III
Mastering Bicolour and Cross-Laminated Viennoiserie
The Art of Lamination III is the long-awaited third volume in Jimmy Griffin's internationally acclaimed Art of Lamination series. Building on the foundations established in the previous books, this edition takes laminated pastry to an entirely new level, focusing on the science, artistry, and precision of modern bicolour and cross-laminated viennoiserie. Written by sixth-generation master baker, international educator, competition judge, and World Silver Medallist Jimmy Griffin, this comprehensive technical guide is designed for professional bakers, pastry chefs, culinary educators, students, and ambitious enthusiasts who want to master the next generation of laminated pastry.
More than simply a collection of recipes, this book explains the principles behind successful lamination, enabling readers to understand not only how each process is performed but why it works. Through clear explanations, hundreds of full-colour photographs, detailed diagrams, and original technical infographics, readers gain the confidence to reproduce consistently outstanding results.
Inside this volume, you will explore:
- Modern bicolour laminated dough production
- Original cross-lamination diagrams developed by the author to visualise advanced techniques
- Advanced dough preparation and butter incorporation
- Flavoured and coloured laminated doughs
- Decorative shaping, cutting, twisting, weaving, and layering techniques
- Contemporary croissants, pain au chocolat, Danish pastries, cruffins, and signature viennoiserie
- Ingredient functionality and bakery science
- Fermentation, proofing, baking, and finishing techniques
- Professional troubleshooting and production solutions
- Innovative recipes developed through years of international teaching and research
One of the defining features of this volume is its introduction of original cross-lamination systems and advanced folding methodologies, providing bakers with entirely new creative possibilities while maintaining technical precision and product consistency. The book also introduces a universal technical language for describing laminated dough structures, making complex production methods easier to understand and replicate.
Jimmy Griffin has spent more than four decades teaching, judging, consulting, and competing at the highest levels of international baking. His educational work has influenced tens of thousands of professional bakers worldwide, and The Art of Lamination series has become a trusted reference for bakeries, culinary schools, and pastry professionals across the globe.
Whether your ambition is to produce competition-standard viennoiserie, create visually striking laminated pastries, or deepen your understanding of the science behind lamination, The Art of Lamination III offers an unparalleled combination of technical knowledge, practical instruction, and creative inspiration.
Beautifully illustrated and meticulously researched, this book is an essential addition to every serious baker's library and a valuable reference for anyone seeking excellence in modern laminated pastry.
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