By far the most comprehensive book ever written on laminated pastry.

It will become "The 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.

There are many new products and lessons.

This publication has eight detailed lessons, including a new Gluten-Free section.

Process and procedures for all popular techniques: Pain Suisse, Cross lamination, 4-colour Cross lamination, Galette des Rois, Bicolor techniques, twin lamination techniques, Croissant Cubes, Supreme style pastries, delicious filling recipes, and so much more.