The Art of Lamination 2026 Remastered Edition

The Art of Lamination - 2026 Remastered Edition Master the science, precision, and artistry of world-class laminated pastry with one of the most comprehensive books ever written on the subject. Written by internationally acclaimed master baker, educator, and World Silver Medallist Jimmy Griffin, The Art of Lamination - 2026 Remastered Edition has been completely revised, expanded, and updated to reflect the latest techniques, equipment, ingredients, and scientific understanding of laminated dough production. Whether you are an artisan baker, pastry chef, culinary student, bakery owner, or passionate enthusiast, this book provides the knowledge and practical skills needed to consistently produce exceptional croissants, pain au chocolat, Danish pastries, brioche, puff pastry, and a wide range of laminated viennoiserie. Unlike many recipe books, The Art of Lamination explains not only how to laminate dough, but why each stage of the process matters. From ingredient functionality and dough development to butter selection, fermentation, temperature management, folding systems, proofing, baking, and troubleshooting, every chapter combines practical experience with bakery science. Inside you will discover: - The complete lamination process from mixing to baking - Dough development and gluten management - Butter selection, plasticity, and lock-in techniques - Temperature control and dough conditioning - Traditional and modern folding methods - Croissants, pain au chocolat, Danish pastries, puff pastry, and brioche - Dough calculations and baker's percentages - Fermentation, proofing, and baking optimisation - Scientific explanations behind every stage of production - Common faults, troubleshooting, and professional solutions - Hundreds of full-colour photographs, illustrations, diagrams, and technical infographics The 2026 Remastered Edition also features updated recipes, improved photography, refined layouts, expanded technical explanations, and new educational content based on years of international teaching, research, competition judging, and bakery consultancy. Jimmy Griffin has spent more than four decades studying, teaching, competing, and judging at the highest levels of international baking. His passion for sharing knowledge has made The Art of Lamination series one of the world's most respected educational resources for laminated pastry, trusted by professional bakers, pastry chefs, culinary schools, and serious home bakers across the globe. Whether your goal is to perfect a classic butter croissant, improve production consistency, understand the science behind lamination, or elevate your skills to an international standard, this book will become an indispensable reference that you will return to time and time again. The Art of Lamination - 2026 Remastered Edition is more than a cookbook-it is a complete technical guide to mastering the science and craft of laminated pastry