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

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.

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

Very thorough, well written!

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.

Helpful if you are dedicated to pastry lamination

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.

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.

Very technical and precise book. Got exactly what I ordered in a reasonable amount of time

Il libro è ricco di contenuti ma non vale la pena spendere per acquistare la versione cartacea: copertina fine, foto del libro bruttissime, carta economica. Sembra stampato in casa. Se proprio interessano i contenuti conviene acquistare la versione e-book.

This is an amazing book!! Pricey but worth it to me! I really like the recipes and the very detailed write ups!!

The delivery was fast and on time. The book in it self is ok the content is very good but the pictures are not a top quality.

Good information - BUT DON’T BUY BOTH BOOKS, Book 2 has all the info that’s in book 1 and loads more.

Very disappointing; I would not even call a book as such, rather a collection of poor PowerPoint presentations printed on low quality paper and bound into book format. The layout is terrible, the pictures' resolution is very bad at times. Surly, there must be someone in Mr. Griffin's circle of friends and colleagues with basic knowledge of graphic design?? Despite the depth of knowledge provided, this item is completely overpriced. Rather check the authors' various digital media platforms for the same information. The book has been returned - Thank you Amazon for your great customer service.