The Art of Lamination II

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.

Maße: 28.0 x21.6 x2.0 cm