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

This is an amazing book!! Pricey but worth it to me! I really like the recipes and the very detailed write ups!!

As a pastry instructor, I've crushed many hours tweaking formulas for students, drawing from multiple college textbooks, none of which work well on their own. Now Chef Griffin has championed a laminating system that works anywhere in the world. Loaded with essential details like no other book out there, and bolstered with large, eye-popping color photos and diagrams, this is the volume under my arm from now on. It's light enough to carry into the classroom and loaded with directions and formulas. Best of all, you don't need to be a pastry pro to follow his methods. Griffin writes with an easy style that students and home bakers can follow. What a treasure, this one. - Michelle

This book is amazing for practical and theoretical references, excellent for the amateur and professional.Easy to understand and follow, great photography in this book.

Il libro è ricco di contenuti ma non vale la pena spendere per acquistare la versione cartacea: copertina fine, foto del libro bruttissime, carta economica. Sembra stampato in casa.Se proprio interessano i contenuti conviene acquistare la versione e-book.

Very technical and precise book. Got exactly what I ordered in a reasonable amount of time