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The Art of Lamination : Advanced Technical Laminated Pastry Production 2020 (English Edition) [Print Replica] Formato Kindle
Edizione Inglese
di
Jimmy Griffin
(Autore)
Formato: Formato Kindle
Jimmy Griffin (Autore) Scopri tutti i libri, leggi le informazioni sull'autore e molto altro. Vedi Risultati di ricerca per questo autore |
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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 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.
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.
- Lunghezza stampa187 pagine
- LinguaInglese
- Data di pubblicazione26 giugno 2020
- Dimensioni file22231 KB
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Tablet Kindle Fire
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Descrizione prodotto
L'autore
James, or Jimmy Griffin as he is more popularly known, is a sixth-generation master baker from Galway Ireland. He has forty years' experience in the bakery industry, growing up in the family business. He is a specialist in viennoiserie, sourdough, bread and cake production. He holds a Master's degree in Food Product Development and Culinary Innovation and lectures to honours degree bakery students at the School of Culinary Arts and Food Technology, Technological University, Cathal Brugha Street, Dublin. He also works as an advisor and consultant to industry. Jimmy grew up being competitive and as an apprentice, won many national bakery competitions. Later in his career, he represented Ireland and competed in the European Championships as the viennoiserie candidate three times; winning bronze at the Coupe D' Europe de la Boulangerie 1997. He went on to coach the very successful Irish bakery team from 2002 until 2005. Jimmy has also been an international bakery jury member since 2001 for most of the world championships and world master's competitions, the bakery Olympics of the industry. In 2016, Jimmy was appointed as president of the Jury at the Coupe du Monde de la Boulangerie in Paris. He regularly lectures and teaches overseas and has been involved with baking and competitions in most continents of the world. In 2015, he was also honoured by his Russian colleagues and awarded an Honorary Professorship of Stavropol University in Russia. In May 2019, he came out of competitive retirement to compete in the Coupe du Monde Chocolatine in Toulouse, France, taking the silver medal for his creations in hand-laminated pastry at the event. He is very active on social media platforms, and regularly updates his pages with exciting recipes, procedures, and products. Married to his wife Bogna, Jimmy has three children, Dillon (23), Janice (22) and Sophie (14) (2020). In addition to his test baking passion, Jimmy is a licenced fixed-wing pilot; an aerobatic pilot; seaplane pilot, judo blackbelt instructor, divemaster and a former marathon runner. He enjoys writing and his honours degree dissertation titled "An investigative study into the beneficial use of seaweed in bread and the broader food industry" has been viewed and downloaded over 6000 times. He is currently finishing a book featuring internationally acclaimed bakers' recipes, a book on the history of the family bakery titled Fully Baked, and another book on Panettone and Levito Madre. --Questo testo si riferisce alla hardcover edizione.
Dettagli prodotto
- ASIN : B08BXWNB9F
- Editore : BarnaCaf Enterprises Ltd.; 1° edizione (26 giugno 2020)
- Lingua : Inglese
- Dimensioni file : 22231 KB
- Da testo a voce : Non abilitato
- Miglioramenti tipografici : Non abilitato
- X-Ray : Non abilitato
- Word Wise : Non abilitato
- Lunghezza stampa : 187 pagine
- Posizione nella classifica Bestseller di Amazon: n. 61,146 in Kindle Store (Visualizza i Top 100 nella categoria Kindle Store)
- n. 162 in Cucina (in inglese)
- n. 175 in Cucina e vini in lingua straniera
- n. 180 in Educazione (in inglese)
- Recensioni dei clienti:
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Recensioni clienti
4,5 su 5 stelle
4,5 su 5
333 valutazioni globali
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The must have for people who want to know how to bake the perfect croissants, !! A lot of details and very useful book. Thank you Jimmy Griffin 😊
Immagini presenti nella recensione
Migliori recensioni
Recensioni migliori da Italia
Al momento, si è verificato un problema durante il filtraggio delle recensioni. Riprova più tardi.
Recensito in Italia il 5 febbraio 2021
Segnala un abuso
le tecniche si evolvono, e i francesi non hanno il monopolio ; con foto e descrizione in lingua inglese viene spiegato come fare delle prime colazioni moderne, diverse ma soprattutto tecnicamente ben fatte
Utile
Recensito in Italia il 25 agosto 2020
ottimo scritto sulla lavorazione delle paste lievitate sfolgiate e dei diversi metodi ... raccomando anche agli studenti delle scuole professionali
Una persona l'ha trovato utile
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Recensito in Italia il 19 luglio 2020
The must have for people who want to know how to bake the perfect croissants, !! A lot of details and very useful book. Thank you Jimmy Griffin 😊

5,0 su 5 stelle
No
Di JJ il 19 luglio 2020
The must have for people who want to know how to bake the perfect croissants, !! A lot of details and very useful book. Thank you Jimmy Griffin 😊
Di JJ il 19 luglio 2020
Immagini presenti nella recensione

Recensito in Italia il 2 ottobre 2020
Conosco Jimmy e il suo senso della precisione, non mi aspettavo un libro di ricetta come si trova in giro, quello è il libro della scienza della laminazione, un libro di manuale, di scuola, di università, un libro che ogni studenti de l'arte bianca dovrebbe avere. Grazie jimmy per il tuo lavoro di scrittura e di prove, servirebbe una traduzione in francese, italiano e sicuramente tutte le lingue del mondo. Non è un libro che rimanera in biblioteca.... È un libro di studio che farà crescere ogni pasticcere, panettiere alla ricerca di fare sempre meglio il suo mestiere. Thank's a lot Jimmy.
3 persone l'hanno trovato utile
Segnala un abuso
Recensito in Italia il 21 marzo 2021
Consigliato per chi vuole approfondire le sue conoscenze e che abbia una buona infarinatura (per restare in tema ) molto texnico5
Una persona l'ha trovato utile
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Le recensioni migliori da altri paesi

Tony Brewin
5,0 su 5 stelle
The best money can buy.
Recensito nel Regno Unito il 24 aprile 2021
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.
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.

Boydchef
1,0 su 5 stelle
First class information
Recensito nel Regno Unito il 23 novembre 2021
I loved the content of the book I have learnt a lot, however the quality of the print is poor. The font is too large and the the photographs are low resolution. The recipes are great but hard cto locate at times. For example the red brioche for the bi-colour croissant was difficult to locate.
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.
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.

Adam Newey, The Hill Bakery
5,0 su 5 stelle
My lamination bible
Recensito nel Regno Unito il 14 luglio 2020
What a fantastic book. I've been making croissants & pain au choc in my bakery for several years, but, being mostly self-taught, have sometimes struggled and become utterly frustrated when things go wrong - as they can so often do with such a complex and painstaking process. I've lost count of the batches of dough that have ended up in the bin through tearing and melting! This brilliant book has helped me identify what mistakes I've been making and, crucially, understand *why* things go wrong. It's clear, concise, thoroughly researched and an absolute mine of information for all things laminated. Thank you, Jimmy!

montrachet
5,0 su 5 stelle
My wife approves!
Recensito nel Regno Unito il 15 luglio 2021
My wife - who understands these things, as a very keen baker - was very pleased with this birthday present. To me it appeared quite technical, with the appearance of a science handbook; it was also relatively slim for the price. However, it passed the test of judgement by the intended user with flying colours and earned me a lot of kudos! Apparently it contains a very good range of recipes and techniques, including some less common ones, she tells me.

Amazon Customer
2,0 su 5 stelle
Very technical, not for home bakers
Recensito nel Regno Unito il 18 febbraio 2021
I bought this book as all crossaint classes and recipes online are not quite detailed enough when it comes to the technical stuff (temperatures, ice blankets etc) - so I thought this would be great! It would appear the book is generally aimed at those working in professional kitchens who have access to sheeters. There is only one recipe for hand lamination at the very back of the book - which includes sourdough starter (so if like me, you don't work with starter.. there's no recipe in here for you).