the Art of Lamination IV: Mastering and Craft Gluten Free Laminated Pastry

The Art of Lamination II will become "The #1 Lamination Bible" and a reference book of modern times for all pastry chefs, bakers, students, and teachers.This book is packed with 90 recipes, over 300 pages of knowledge, and a gluten-free section. It significantly extends what was in Book #1 and is the recommended edition for all.Section 1 Knowledge and Lessons 1-8Section 2 Other Recipes and TechniquesSection 3 Puff PastrySection 4 Pain Raisin and Cinnamon SwirlsSection 5 Experimental Gluten-Free Pastry RecipesSection 6 Vegan/Vegetarian Croissant PastrySection 7 Spelt, Wholemeal and InverseSection 8 Enriched Pastry & BriocheSection 9 Cube CroissantSection 10 Modern ViennoiserieSection 11 Improvers and Frozen Pastry ProcessSection 12 Managing Trimmings/WasteProcesses and procedures for all popular techniques include Pain Suisse, Cross lamination, 4-colour Cross lamination, Galette des Rois, bicolor techniques, Cubes, Supreme style, filling recipes, and so much more.