The Art of Lamination: Advanced Technical Laminated Pastry Production 2020

Best book I have found on lamination. The author has a Facebook group that has some great tips also. I look forward to buying his latest book. Well worth the price.

I am loving this book! I've been reading each time I have spare minutes and can't put this down! Fantastic book! Recipes are amazing. Can't wait to test them out. I'm learning lots!

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 shark, 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 @jimmyg5.

The book is great, very informative and explains the technical aspects of laminating dough. It is filled with information, techniques and photos which are helpful. Gave it 4 stars as the book arrived damaged, the top corner cover was bent as were quite a few pages.

I bought this book a few weeks ago, and now that I've had the opportunity to work out of it, I must say that this is a great read. Comprehensive enough for the advanced baker, easy to understand and undaunting for the intermediate baker or a beginning baker looking to build a strong foundation for their lamination goals.I'm sure this book will become a go-to for your reference library. Jimmy Griffin, a master baker from Ireland, really gives you a great explanation of how to create world-class pastry using innovative modern techniques while staying true to classic philosophies.Do yourself a favor and buy this book. Whether you're baking at home, or you're in a large production facility, you can't go wrong.

Love the book and refer to it often. Thorough explanations of the processes and ingredients for making croissants. Great photos showing each step, which can be supplemented by watching his YouTube videos. I’ve learned a lot and have definitely upped my croissant game, using this as a springboard to come up with my own creative recipes. Highly recommended for professionals and home bakers who are passionate about making a really good croissant.

This book is amazing. It really breaks down the science of laminated dough. I am still practicing on getting my croissants perfect and this book has really been helpful in doing that.

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 shippings i've ever seen.

I make croissants and chocolates, but only self taught. This book is helping me to fine tune my products!

comprei ebook. Muito bom, bem fundamentado com boas ilustrações. O livro contém links que redirecionam para os vídeos do youtube, porém alguns links não estão disponíveis.

Excelente libro, súper completo y te explica cada paso. Me tardo muchísimo en llegar pero valía la pena la espera.

If you have any desire to perfect croissants, pain au chocolat, anything laminated basically, this book is absolutely for you.In depth, detailed description of everything you need regarding lamination.Perfection.

I’ve had this nook for a good few months now, and well placed to leave an objective view. Firstly may I say, I’m a chef, caterer, chef lecturer of some 40 odd years. I do not “write gushy reviews”Jimmy a griffin is an expert in his field, this much is clear. He produces super class work and is at the top of “his game” Tgat said, the detail, the time, the effort the man has made to impart his lifetimes 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 is a participant in various well known social media platforms. The grnorisity the man shows in sharing his vast experience is well know and highly respected.