The Art of Lamination II has it all.
By far the most comprehensive book ever written on laminated pastry. This book is packed with 90 recipes and over 300 pages of knowledge.
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.
