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The Art of Lamination III: Mastering Bicolour and Cross-Laminated Viennoiserie

The Art of Lamination III: Mastering Bicolour and Cross-Laminated Viennoiserie - Hardcover

by Jimmy Griffin
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Availability:In StockContributor:Jimmy GriffinSeries:The Art of LaminationPublish date:7/31/2026Pages:324
Languages:EnglishPublisher:Barnacaf Enterprises Ltd.ISBN-13:9781066732951ISBN-10:1066732957UPC:9781066732951Book Category:CookingBook Subcategory:Methods, Courses & Dishes, ReferenceBook Topic:Baking, PastrySize:11.00 x 8.50 x 1.00 inchesWeight:1.33Product ID:SCK2A2W8RW

The Art of Lamination III

Mastering Bicolour and Cross-Laminated Viennoiserie

The Art of Lamination III is the long-awaited third volume in Jimmy Griffin's internationally acclaimed Art of Lamination series. Building on the foundations established in the previous books, this edition takes laminated pastry to an entirely new level, focusing on the science, artistry, and precision of modern bicolour and cross-laminated viennoiserie. Written by sixth-generation master baker, international educator, competition judge, and World Silver Medallist Jimmy Griffin, this comprehensive technical guide is designed for professional bakers, pastry chefs, culinary educators, students, and ambitious enthusiasts who want to master the next generation of laminated pastry.

More than simply a collection of recipes, this book explains the principles behind successful lamination, enabling readers to understand not only how each process is performed but why it works. Through clear explanations, hundreds of full-colour photographs, detailed diagrams, and original technical infographics, readers gain the confidence to reproduce consistently outstanding results.

Inside this volume, you will explore:

- Modern bicolour laminated dough production

- Original cross-lamination diagrams developed by the author to visualise advanced techniques

- Advanced dough preparation and butter incorporation

- Flavoured and coloured laminated doughs

- Decorative shaping, cutting, twisting, weaving, and layering techniques

- Contemporary croissants, pain au chocolat, Danish pastries, cruffins, and signature viennoiserie

- Ingredient functionality and bakery science

- Fermentation, proofing, baking, and finishing techniques

- Professional troubleshooting and production solutions

- Innovative recipes developed through years of international teaching and research

One of the defining features of this volume is its introduction of original cross-lamination systems and advanced folding methodologies, providing bakers with entirely new creative possibilities while maintaining technical precision and product consistency. The book also introduces a universal technical language for describing laminated dough structures, making complex production methods easier to understand and replicate.

Jimmy Griffin has spent more than four decades teaching, judging, consulting, and competing at the highest levels of international baking. His educational work has influenced tens of thousands of professional bakers worldwide, and The Art of Lamination series has become a trusted reference for bakeries, culinary schools, and pastry professionals across the globe.

Whether your ambition is to produce competition-standard viennoiserie, create visually striking laminated pastries, or deepen your understanding of the science behind lamination, The Art of Lamination III offers an unparalleled combination of technical knowledge, practical instruction, and creative inspiration.

Beautifully illustrated and meticulously researched, this book is an essential addition to every serious baker's library and a valuable reference for anyone seeking excellence in modern laminated pastry.

Languages:EnglishPublisher:Barnacaf Enterprises Ltd.ISBN-13:9781066732951ISBN-10:1066732957UPC:9781066732951Book Category:CookingBook Subcategory:Methods, Courses & Dishes, ReferenceBook Topic:Baking, PastrySize:11.00 x 8.50 x 1.00 inchesWeight:1.33Product ID:SCK2A2W8RW
Griffin, Jimmy: - About the AuthorJimmy Griffin is a sixth-generation master baker from Galway, Ireland, with over forty years of experience in the baking industry. Having grown up in the family bakery, he has become internationally recognised as a specialist in laminated viennoiserie, sourdough, artisan bread, and pastry production.Jimmy is a lecturer at the School of Culinary Arts and Food Technology at TU Dublin and holds a Master's Degree in Food Product Development and Culinary Innovation. He is an internationally respected educator who regularly delivers masterclasses, demonstrations, and consultancy to bakeries, culinary schools, and industry partners worldwide. He has taught extensively throughout Europe, Asia, North and South America, including at the School of Artisan Food (UK) and the Deutsches Bäcker Akademie in Germany.A passionate competitor from an early age, Jimmy won numerous national bakery competitions before representing Ireland three times in the European Bakery Championships. In 1997, he won the Bronze Medal at the Coupe d'Europe de la Boulangerie. From 2002 to 2005, he coached the Irish National Bakery Team, helping develop one of Ireland's most successful competition teams.Since 2001, Jimmy has served as an international jury member at many of the world's most prestigious bakery competitions and was honoured to serve as President of the Jury at the Coupe du Monde de la Boulangerie in Paris. In recognition of his contribution to international bakery education, he was awarded an Honorary Professorship by Stavropol University, Russia. In 2019, after returning from competitive retirement, he won the World Silver Medal at the Coupe du Monde Chocolatine in Toulouse, France, for his hand-laminated pastry creations.Jimmy is also one of the world's leading bakery educators on social media, where hundreds of thousands of bakers, pastry chefs, students, and enthusiasts follow his educational content. His online communities and teaching platforms have helped educate tens of thousands of professionals in the science and craft of lamination.He is the author of the internationally acclaimed The Art of Lamination series, together with several other specialist baking books covering viennoiserie, gluten-free baking, panettone, and artisan bakery techniques. His publications are widely regarded as practical technical references for both professional bakers and culinary schools around the world.Away from baking, Jimmy is a licensed flight instructor, aerobatic and seaplane pilot, PADI Divemaster, judo black belt instructor, and former marathon runner. His lifelong commitment to education, craftsmanship, and innovation continues to inspire bakers across the globe, making him one of today's most respected voices in modern bakery and pastry education.
Publisher: Barnacaf Enterprises Ltd.

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Jimmy Griffin

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Jimmy Griffin

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