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The Art of Lamination Copertina rigida – 20 agosto 2020
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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 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.
- Editore : Jimmy Griffin Publications (20 agosto 2020)
- Lingua : Inglese
- Copertina rigida : 188 pagine
- ISBN-10 : 1838108238
- ISBN-13 : 978-1838108236
- Peso articolo : 819 g
- Dimensioni : 21.59 x 1.6 x 27.94 cm
- Posizione nella classifica Bestseller di Amazon: n. 2,381 in Piatti e portate
- Recensioni dei clienti:
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Recensito in Italia il 19 luglio 2020
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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.
The recipe plates are not sharp. It looks like this book is a self publication. It needs someone to re-edit it and bump up the quality of the presentation. The Author is well known and respected and it a pity it is a poor quality production. The actual information and content if first class.