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.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/WasteProcess 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.See Jimmy's bio below for details of his decades of international award winning experience in this field.