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

Chef Griffin has done it again. This is a great follow up to the Aert of Lamination I. If you are a laminated dough baker, then both books are indispensable. Awesome step by step guides for all types of laminated dough products with pictures and backed by decades of pastry baking experience. Jimmy also shares the detailed recipes for each of the products. This will be your go to book to learn the art of lamination and hone your skills.

The book has a lot of techniques on how to do laminations starting from how to check the temperature on the dough, folding , temperature, humidity etc. this is an excellent book for beginners and advanced bakers.

Helpful if you are dedicated to pastry lamination

Very thorough, well written!

Very good book. Praying codes detailed explanation to help make sure you create successful kamo tear pastries. Very happy with it

I already had The Art of Lamination and found it invaluable. It had details that no other bill had, technology explained very clearly and understandably for any baker of any level. This book took the art to the next level, GF, vegan, cube croissants, many modern croissant products, and other viennoiserie bakes. It’s MUST have book, and I encourage you to get it if you are serious about baking laminated dough baked goods.

This is actually a 2nd edition of the first book. I bought the first book (The Art of Lamination) 2 weeks ago. I learned a lot and made some wonderful pastries. I bought The Art of Lamination 2 this week and upon getting it realized it's not part 2 it's the same book but more organized with a lot of additional content. If I would have known I would have skipped purchasing the first book and bought this one.

As a pastry instructor, I've crushed many hours tweaking formulas for students, drawing from multiple college textbooks, none of which work well on their own. Now Chef Griffin has championed a laminating system that works anywhere in the world. Loaded with essential details like no other book out there, and bolstered with large, eye-popping color photos and diagrams, this is the volume under my arm from now on. It's light enough to carry into the classroom and loaded with directions and formulas. Best of all, you don't need to be a pastry pro to follow his methods. Griffin writes with an easy style that students and home bakers can follow. What a treasure, this one. - Michelle