The Art of Lamination II

5-star reviews of The Art of Lamination 1

Gaby Z - 5.0 out of 5 stars Amazing book

A truly amazing book. The bible of lamination, I should say. This is the go-to if you want anything lamination related: from the one who wants to do it at home all the way to the professional who wants to better his/her technique and learn an overwhelming amount of new techniques. Also, I should say that this book had one of the quickest shipping I’ve ever seen.

Tony Brewin 5.0 out of 5 stars - The best money can buy.

I’ve had this nook for a good few months now, and well placed to leave an objective view. I’m a chef, caterer, and chef lecturer of some 40-odd years. I do not “write gushy reviews. Jimmy Griffin is an expert in his field; this much is clear. He produces superclass work and is at the top of “his game,” That said, the detail, the time, the effort, the man has made to impart his lifetime’s 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 participates in various well-known social media platforms. The generosity the man shows in sharing his vast experience is well-known and highly respected.

Two Ladd’s Bakery 5.0 out of 5 stars Complexity of Lamination

Master Chef Griffin, I am so very grateful for this book! Not only for myself but for those who are dedicated to being magnets for success in lamination. I can’t wait for your book on bread to come up. I recommend this Amazing Source to everybody who is struggling to understand the complexity of lamination and who wants to find out more about lamination… The Art of Lamination is a gem in the baking world.

m_wong - 5.0 out of 5 stars- Looking to perfect croissants? look no further

Great book if you’re a professional pastry chef or keen home baker. It’s very detailed and helped me achieve these croissants through good understanding and technique.

I hope those who read this book will find it helpful. For a baker to dedicate himself to writing this book and passing down years of knowledge is unselfishly brilliant.

Adam Newey, The Hill Bakery 5.0 out of 5 stars- My lamination bible

What a fantastic book. I’ve been making croissants & pain au choc in my bakery for several years, but, being mostly self-taught, I 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!