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

The Art of Lamination II is widely regarded as one of the most comprehensive books ever written on laminated pastry and modern Viennoiserie. Recognised by BookAuthority as one of the Best Pastry Baking Books of All Time, the book has earned international recognition as a leading reference for pastry chefs, bakers, lecturers, students, and serious enthusiasts worldwide. BookAuthority is an internationally recognised book recommendation platform that identifies and highlights outstanding publications based on expert recommendations, industry recognition, and reader reviews. Building upon the foundations established in the original Art of Lamination, this expanded second volume contains over 300 pages of professional knowledge, technical instruction, scientific explanations, and 90 carefully developed recipes, making it the recommended edition for those wishing to master the craft and science of laminated pastry. More than a recipe book, The Art of Lamination II is a complete educational resource that bridges traditional artisan techniques with modern pastry innovation. Through detailed explanations, step-by-step photography, production systems, troubleshooting guides, and professional insights gained from decades of international experience, readers are guided through every aspect of laminated pastry production. Contents Include Section 1: Knowledge and Lessons 1–8 Section 2: Additional Recipes and Techniques Section 3: Puff Pastry Section 4: Pain aux Raisins and Cinnamon Swirls Section 5: Experimental Gluten-Free Pastry Recipes Section 6: Vegan and Vegetarian Croissant Pastry Section 7: Spelt, Wholemeal and Inverse Pastry Section 8: Enriched Pastry and Brioche Section 9: Cube Croissants Section 10: Modern Viennoiserie Section 11: Improvers and Frozen Pastry Processes Section 12: Managing Trimmings and Waste Reduction The book explores both classic and contemporary laminated pastry production, including: • Croissants and Danish Pastry • Pain Suisse • Cross Lamination • Four-Colour Cross Lamination • Galette des Rois • Bicolour Techniques • Cube Croissants • Supreme-Style Pastries • Professional Fillings and Creams • Decorative and Finishing Techniques • Modern Viennoiserie Concepts • Gluten-Free Laminated Pastry Development • Vegan and Alternative Dough Systems Written by Jimmy Griffin, a sixth-generation master baker from Galway, Ireland, lecturer at TU Dublin, international competition judge, former President of the Coupe du Monde de la Boulangerie Jury, and author of the acclaimed Art of Lamination series, this book reflects over four decades of professional baking, teaching, competition, and research experience. Praised by professionals and educators alike, The Art of Lamination II combines practical know-how with technical understanding, helping readers not only reproduce recipes but understand the underlying principles that govern successful laminated pastry production. Recognised by BookAuthority as One of the Best Pastry Baking Books of All Time. Award-Winning. Industry Recognised. Trusted Worldwide. Whether you are a professional pastry chef, artisan baker, bakery owner, culinary educator, or passionate home baker, The Art of Lamination II provides the knowledge, techniques, and inspiration needed to elevate your laminated pastry skills to the highest level. A landmark publication for anyone serious about croissants, Danish pastry, puff pastry, and modern Viennoiserie.