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

The Art of Lamination II has it all.
By far the most comprehensive book ever written on laminated pastry.
It will become "The Lamination Bible" and a reference book of modern times for all pastry chefs, bakers, students and teachers.
This book is packed with 90 recipes and over 300 pages of knowledge.
There are many new products and lessons.
This publication has eight detailed lessons, including a new Gluten-Free section.
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
Process and procedures for all popular techniques: Pain Suisse, Cross lamination, 4-colour Cross lamination, Galette des Rois, Bicolor techniques, Cubes, Supreme style, fillings recipes, and so much more.