I just downloaded this book, The Art of Lamination by Jimmy Griffin. I have to be honest, eventhough I have dozens of baking books, Wayne Gisslen's Professional Baking was the only book I kept on coming back for almost a decade. I don't quite read bread books, because I feel most bread books emphasize the classics, and I'm anything but classic (lol). His book practically has everything I need: the elements needed to build my own products.
I always consider myself more of a technician than an analyst. Maybe that's the reason I found viennoiserie so compelling as yeast dough. I came across the title when I needed to fix my croissants. I hope you enjoy this as much as I do.
Jay
Looks like a great treatise, Jay, but I can't resist rewriting the title & calling it The Book of Laminations. 😎 Rob
Then you would industrialized the 'art' part😆
lol jk Rob
Jay
He would just be giving the book Biblical weight.
His body is croissant, His blood is lemon curd 😆