Amazon.it:Recensioni clienti: The Art of Lamination: Advanced Technical Laminated Pastry Production 2020

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

DARIO

COMPLETO

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

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 😊

Una persona l'ha trovato utile

Da studiare assolutamente!

Cliente Amazon

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

Tecnicamente meraviglioso

Claudia

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

Da altri Paesi

Tony Brewin

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.

2 persone l'hanno trovato utile

Boydchef

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.

2 persone l'hanno trovato utile

Adam Newey, The Hill Bakery

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!

6 persone l'hanno trovato utile

montrachet

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.

Una persona l'ha trovato utile

Amazon Customer

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).

2 persone l'hanno trovato utile