From the Publisher

New content - How to techniques and Diagrams

Christmas Tree Croissant

Marking and Cutting Diagrams

Rolling and Shaping Instructions

Learn how to make amazing laminated pastries

Cherry Cube Croissant

Several examples of Cube Croissants.

Gluten Free Pastry

How to make Gluten-free laminated pastry.

Galette des Rois

King's Cake Pastry and Fillings.

Pain Suisse

Cross Lamination and Pain Suisse.

A book for Teaching Bakers and Pastry Chefs Globally

This is a "how to" book, which will never go out of date, a definitive reference book for all types of laminated pastry making.

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 and over 300 pages of knowledge and includes a gluten-free section. It extends what was in Book I significantly and is the recommended edition for all.

Process and procedures for all popular techniques include Pain Suisse, Cross lamination, 4-colour Cross lamination, Galette des Rois, Bicolor techniques, Cubes, Supreme style, fillings recipes, and so much more.