Название: The Art of Lamination (I-II)Автор: Jimmy Griffin
Издательство: BarnaCaf Publications/Nielsen UK
Год: 2020/2023
Cтраниц: 187+314
Формат: epub/pdf
Размер: 73,1 Мб
Язык: English
**The Art of Lamination: Advanced Technical Laminated Pastry Production (2020) — ISBN: 978-1838108236.
Do you want to make excellent croissants and laminated pastry?Are your croissants not as good as you would like them to be?Having problems with laminated pastry products?Confused about folding techniques and the thickness of your pastry?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?If you want to master laminated pastry, this is the book for you!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 roadmap, 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.
**The Art of Lamination II: Mastering the Art and Craft of Laminated Pastry (2023) — ISBN: 978-1919639550
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 and over 300 pages of knowledge and includes a gluten-free section. It extends what was in book I significantly 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
Process and procedures for all popular techniques include Pain Suisse, Cross lamination, 4-colour Cross lamination, Galette des Rois, Bicolor techniques, Cubes, Supreme style, fillings recipes, and so much more.
P.S. ++ «The Global Master Bakers Cookbook» (2021)
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