978-1-8381082-1-2 The Art of Lamination: Advanced Technical Laminated Pastry Production 2020

Good

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!

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.

This book is not particularly cheap and it doesn't come across as having had serious professional editing. However that is not really too important. What is important is that gives a really complete view of the choices and variations in dough folding. I have often been confused by different instructions by different writers - no more this book delivers!

The best book you can find about laminated pastries. It gives you the most important informations in details how to make a perfect croissant. Thank you very much Jimmy!

Fantastic book, extremely informative. Cant wait to apply some more of these refined techniques and delicious recipes from a leading professional.