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

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US $63.33
Approximately£47.42
Condition:
New
3 available
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Located in: Jessup, Maryland, United States
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eBay item number:388302425454
Last updated on 10 Jul, 2025 21:24:00 BSTView all revisionsView all revisions

Item specifics

Condition
New: A new, unread, unused book in perfect condition with no missing or damaged pages. See the ...
ISBN
9781919639543

About this product

Product Identifiers

Publisher
Barnacaf Enterprises LTD
ISBN-10
1919639543
ISBN-13
9781919639543
eBay Product ID (ePID)
26071165366

Product Key Features

Book Title
Art of Lamination II : Mastering the Art and Craft of Laminated Pastry
Number of Pages
316 Pages
Language
English
Topic
General
Publication Year
2023
Genre
Cooking, Education, Study Aids
Author
Jimmy Griffin
Format
Hardcover

Dimensions

Item Height
1 in
Item Weight
45.2 Oz
Item Length
11 in
Item Width
8.5 in

Additional Product Features

Intended Audience
Trade
Reviews
5-star reviews of The Art of Lamination 1 Gaby Z - 5.0 out of 5 stars Amazing book A truly amazing book. The bible of lamination, I should say. This is the go-to if you want anything lamination related: from the one who wants to do it at home all the way to the professional who wants to better his/her technique and learn an overwhelming amount of new techniques. Also, I should say that this book had one of the quickest shipping I've ever seen. Tony Brewin 5.0 out of 5 stars - The best money can buy. I've had this nook for a good few months now, and well placed to leave an objective view. I'm a chef, caterer, and chef lecturer of some 40-odd years. I do not "write gushy reviews. Jimmy Griffin is an expert in his field; this much is clear. He produces superclass work and is at the top of "his game," That said, the detail, the time, the effort, the man has made to impart his lifetime's work is truly bewildering. This is not a "casual throw a book together effort" it's very serious, very detailed information that the most basic "learner" will benefit from, up to and including those.... who think they are good. Do I have anything negative to report? No. Not a single item. On top of it all, Jimmy participates in various well-known social media platforms. The generosity the man shows in sharing his vast experience is well-known and highly respected. Two Ladd's Bakery 5.0 out of 5 stars Complexity of Lamination Master Chef Griffin, I am so very grateful for this book! Not only for myself but for those who are dedicated to being magnets for success in lamination. I can't wait for your book on bread to come up. I recommend this Amazing Source to everybody who is struggling to understand the complexity of lamination and who wants to find out more about lamination... The Art of Lamination is a gem in the baking world. m_wong - 5.0 out of 5 stars- Looking to perfect croissants? look no further Great book if you're a professional pastry chef or keen home baker. It's very detailed and helped me achieve these croissants through good understanding and technique. I hope those who read this book will find it helpful. For a baker to dedicate himself to writing this book and passing down years of knowledge is unselfishly brilliant. Adam Newey, The Hill Bakery 5.0 out of 5 stars- My lamination bible What a fantastic book. I've been making croissants & pain au choc in my bakery for several years, but, being mostly self-taught, I have sometimes struggled and become utterly frustrated when things go wrong - as they can so often do with such a complex and painstaking process. I've lost count of the batches of dough that have ended up in the bin through tearing and melting! This brilliant book has helped me identify what mistakes I've been making and, crucially, understand *why* things go wrong. It's clear, concise, thoroughly researched and an absolute mine of information for all things laminated. Thank you, Jimmy!
TitleLeading
The
Synopsis
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. Process and procedures for all popular techniques: Pain Suisse, Cross lamination, 4-colour Cross lamination, Galette des Rois, Bicolor techniques, twin lamination techniques, Croissant Cubes, Supreme style pastries, delicious filling recipes, and so much more.

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Average for the last 12 months
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4.9
Reasonable postage cost
5.0
Delivery time
5.0
Communication
4.9

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    AAA+++; Excellent Service; Great Pricing; Fast Delivery-Faster Than Expected to Hawaii using free shipping USPS Ground Mail, Received 06/18; Paperback book in Great Condition as Described ; TLC Packaging; Excellent Seller Communication, Sends updates . Highly Recommended!, Thank you very much!
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    The book I bought was reasonably priced and when it arrived it was in the 'Like New' condition specified in the listing. However, when I saw that the seller had not shipped the book after more than 15 days had passed since my order I felt I must write to say that I had actually placed an order with the seller and inquire when it planned to send the book. The brusque reply was that a tracking number was available, but no number HAD been created until I pointed out that I had placed the order.
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