The Art of Lamination - by Jimmy Griffin (Hardcover)
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<p/><br></br><p><b> Book Synopsis </b></p></br></br>Do you want to make excellent croissants and laminated pastry?</p><br></p>Are your croissants not as good as you would like them to be?</p><br></p>Having problems with laminated pastry products?</p><br></p>Confused about folding techniques and the thickness of your pastry?</p><br></p>Do you want to not only understand but fix all of your pastry making issues and ensure you make consistent, beautiful pastry time and time again?</p><br></p>If you want to master laminated pastry, this is the book for you !</p><br></p>Already dubbed the lamination bible by happy customers, this book takes you from simple pastry to advanced competition level products, explaining each step in great detail.To build a good house, it must first have a solid foundation! The same principles apply when making laminated pastry products. My book The Art of Lamination is built on a solid knowledge of understanding the recipes, methods, processes and ingredients required to make the finest laminated viennoiserie possible. This book is the culmination of seven years of research, in particular, it was my chosen subject during my masters degree studies. As an international competitor, lecturer, businessman and international jury member, I have witnessed the work of exceptional craftsmen and carefully documented procedures and practices. In my business, I was able to try the latest cutting edge techniques and sell beautiful products to my customers. In my role as a lecturer at TU Dublin, I generated much new class content and took note of the most common problems encountered by students in pastry making and also the questions asked by my students. I identified and documented all the stages of production of laminated pastry and engaged in problem solving for students and bakers during my masterclasses in foreign countries. The result is a clearly explained road map, how to plan and execute perfect pastry. I explain some of the basic lamination systems used in industry with a modern twist, and take the reader through a step by step approach on how to become proficient at making laminated viennoiserie. In my capacity as a jury member at the world championships I have witnessed as close to perfection as is possible to make beautiful products. Many of the more advanced products in the book have been inspired directly by my observations over the past 25 years of competitive baking at the cutting edge of creativity. This book will serve as an essential guide for students, bakers, pastry chefs, home bakers and hobbyists. I include detailed process notes for both commercial bakers using mechanical sheeters and home bakers and students, who want to make laminated pastry at home. I have stripped down the procedures of laminated pastry production to the very basics, building on that knowledge and adding more advanced levels throughout the book. I hope my book will both educate and inspire you, the readers now, and in your future baking.</p><p><br></p><p><br></p><p><br></p><p><br></p><p><br></p><p><br></p><p/><br></br><p><b> Review Quotes </b></p></br></br><br>Michael J O'Connor, Assistant Head of School, Technological University Dublin, School of Culinary Arts & Food Technology City Campus, Dublin. Congrats Jimmy on this <strong>magnificent publication</strong>. We at TU Dublin, School of Culinary Arts and Food Technology are honoured to have your skills, expertise and passion.... !!!</p>Thomas Johann Biesewig, Brand Ambassador - South-East Asia at Steinmetz Premium Flour, Hamburg, Germany .Downloaded the eBook already. <strong>It's a masterpiece</strong>. I never saw a better book about lamination dough.</p>247 baker, Verified Purchase Amazon.com 29/06/2020 <strong>Incredible book on Lamination</strong>. I just bought this book and I have to say it's fantastic. Chef and Author Jimmy Griffin is an amazing person, who is gifted in teaching the art of viennoiserie. He explains the different folding techniques used in each process and clearly explains the resulting eating qualities from using the various folds. He has numerous videos uploaded to YouTube which help explain his methods. I have never met the man, but I have followed him on Instagram for years. I have to say, I am in awe of him. Not only did he once get attacked by a conger eel, but he also broke his back. His resilience and passion for his craft is evident in his book. I have taken lamination courses from Chef Peter Yuen, Chef Hans Ovando and other chefs throughout the years. Chef Griffin's book is just as incredible as their courses. I highly recommend buying his book. I am looking forward to the printed copy once it comes in. You should also follow him on Instagram @jimmyg51.</p>Vrian Sevilla, Verified Purchase Amazon.com 01/07/2020. <strong>The ultimate book of croissant!</strong> I'm lovin' it! Thank you for this Chef Jimmy! I've been on a scavenger hunt for this kind of book for a long time. There is no other book that covers every process in the production of croissant than this. Every step of the process is explained. I'm a happy camper!</p>John Bickerstaff, Verified Purchase Amazon.com 28/06/2020</p><p><strong>A must for any serious baker</strong>. Amazing history, background, technically! This book covers all of it, along with multiple hints, suggestions on flavours and skills. A must for any serious baker.</p><br>
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