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, over 300 pages of knowledge, and a gluten-free section. It significantly extends what was in Book #1 and is the recommended edition for all.

Section 1 Knowledge and Lessons 1-8

Section 2 Other Recipes and Techniques

Section 3 Puff Pastry

Section 4 Pain Raisin and Cinnamon Swirls

Section 5 Experimental Gluten-Free Pastry Recipes

Section 6 Vegan/Vegetarian Croissant Pastry

Section 7 Spelt, Wholemeal and Inverse

Section 8 Enriched Pastry & Brioche

Section 9 Cube Croissant

Section 10 Modern Viennoiserie

Section 11 Improvers and Frozen Pastry Process

Section 12 Managing Trimmings/Waste

Processes and procedures for all popular techniques include Pain Suisse, Cross lamination, 4-colour Cross lamination, Galette des Rois, bicolor techniques, Cubes, Supreme style, filling recipes, and so much more.