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Author: Jimmy Griffin Publisher: ISBN: 9781838108236 Category : Cooking Languages : en Pages : 190
Book Description
To build a good house, it must first have a solid foundation! The same principles apply when making laminated pastry products. My book The Art of Lamination is built on a solid knowledge of understanding the recipes, methods, processes and ingredients required to make the finest laminated viennoiserie possible. This book is the culmination of seven years of research, in particular, it was my chosen subject during my masters degree studies. As an international competitor, lecturer, businessman and international jury member, I have witnessed the work of exceptional craftsmen and carefully documented procedures and practices. In my business, I was able to try the latest cutting edge techniques and sell beautiful products to my customers. In my role as a lecturer at TU Dublin, I generated much new class content and took note of the most common problems encountered by students in pastry making and also the questions asked by my students. I identified and documented all the stages of production of laminated pastry and engaged in problem solving for students and bakers during my masterclasses in foreign countries. The result is a clearly explained road map, how to plan and execute perfect pastry. I explain some of the basic lamination systems used in industry with a modern twist, and take the reader through a step by step approach on how to become proficient at making laminated viennoiserie. In my capacity as a jury member at the world championships I have witnessed as close to perfection as is possible to make beautiful products. Many of the more advanced products in the book have been inspired directly by my observations over the past 25 years of competitive baking at the cutting edge of creativity. This book will serve as an essential guide for students, bakers, pastry chefs, home bakers and hobbyists. I include detailed process notes for both commercial bakers using mechanical sheeters and home bakers and students, who want to make laminated pastry at home. I have stripped down the procedures of laminated pastry production to the very basics, building on that knowledge and adding more advanced levels throughout the book. I hope my book will both educate and inspire you, the readers now, and in your future baking.
Author: Jimmy Griffin Publisher: ISBN: 9781838108236 Category : Cooking Languages : en Pages : 190
Book Description
To build a good house, it must first have a solid foundation! The same principles apply when making laminated pastry products. My book The Art of Lamination is built on a solid knowledge of understanding the recipes, methods, processes and ingredients required to make the finest laminated viennoiserie possible. This book is the culmination of seven years of research, in particular, it was my chosen subject during my masters degree studies. As an international competitor, lecturer, businessman and international jury member, I have witnessed the work of exceptional craftsmen and carefully documented procedures and practices. In my business, I was able to try the latest cutting edge techniques and sell beautiful products to my customers. In my role as a lecturer at TU Dublin, I generated much new class content and took note of the most common problems encountered by students in pastry making and also the questions asked by my students. I identified and documented all the stages of production of laminated pastry and engaged in problem solving for students and bakers during my masterclasses in foreign countries. The result is a clearly explained road map, how to plan and execute perfect pastry. I explain some of the basic lamination systems used in industry with a modern twist, and take the reader through a step by step approach on how to become proficient at making laminated viennoiserie. In my capacity as a jury member at the world championships I have witnessed as close to perfection as is possible to make beautiful products. Many of the more advanced products in the book have been inspired directly by my observations over the past 25 years of competitive baking at the cutting edge of creativity. This book will serve as an essential guide for students, bakers, pastry chefs, home bakers and hobbyists. I include detailed process notes for both commercial bakers using mechanical sheeters and home bakers and students, who want to make laminated pastry at home. I have stripped down the procedures of laminated pastry production to the very basics, building on that knowledge and adding more advanced levels throughout the book. I hope my book will both educate and inspire you, the readers now, and in your future baking.
Author: Claire Benn Publisher: ISBN: 9780955164934 Category : Laminated fabrics Languages : en Pages : 0
Book Description
This is a guide to understanding the lamination process. Follow the basic instructions and use the photographs as inspiration. Once you understand how lamination works, you can experiment with the possibilities or pursue your own ideas.
Author: George Papadopoulos Publisher: A&C Black ISBN: 9780713661637 Category : Crafts & Hobbies Languages : en Pages : 128
Book Description
This practical handbook covers the process of taking sheets of glass, decorating them by painting, sandblasting, cracking, shattering or etching, then covering them with another layer and fusing the layers together. Material, metal, paper etc can also be used as decoration between the layers. The process can be applied on a variety of scales, from very small (used for jewelery, etc) to large wall panels and room dividers. Since glass can be used along with a wide range of other materials there is great scope for mixed media projects. The book contains practical information as well as a history of the technique, industrial applications, use of a variety of materials, information about resins and pigments and a list of suppliers.
Author: Jerry Syfert Publisher: Linden Publishing ISBN: 9780941936880 Category : Crafts & Hobbies Languages : en Pages : 0
Book Description
Step-by-step photos and instructions for projects involving lamination -- the bonding together of two or more pieces of wood -- are provided in this guide to using wood lamination as an art form. Depending on the intricacy of the design, lamination can be either very simple or astoundingly complex. The ten projects presented here are of all differing skill levels and abilities, often presenting fascinating challenges that help woodworkers develop their laminating skills. Several designs for clocks and puzzles are included, as are unique pieces such as a piggy bank, a basket weave box, and a cutting board.
Author: Stephen Carey Publisher: Schiffer Craft ISBN: 9780764347306 Category : Crafts & Hobbies Languages : en Pages : 0
Book Description
Cutting and laminating, or gluing, wood for artistic effect and unique design has been part of woodworking throughout history. Now it's your turn to discover the beauty and complexity of "multi-generational" concepts. With todays improved tool technologies, this fun and surprisingly simple process is sure to become the average woodworking and home shop enthusiast's new playground. Nature provides the various wood grains, textures, and vibrant colors. Then, you combine those aspects into forms whose dimensions and variations are limited only by your imagination. Friendly instructions and helpful images break down the full-stripe pattern in three "generations," beginning with straight stripes, and resulting in kaleidoscopic, multi-contrast designs that will amaze your friends and family. The author covers, in detail, safety, jig design, tools, wood movement and moisture, and other woodworking basics. Using this foundation you can develop the lamination methods providedand eventually your ownwith confidence.
Author: Caitlin Freeman Publisher: National Geographic Books ISBN: 1607743906 Category : Cooking Languages : en Pages : 0
Book Description
Taking cues from works by Andy Warhol, Frida Kahlo, and Matisse, pastry chef Caitlin Freeman, of Miette bakery and Blue Bottle Coffee fame, creates a collection of uniquely delicious dessert recipes (with step-by-step assembly guides) that give readers all they need to make their own edible masterpieces. From a fudge pop based on an Ellsworth Kelly sculpture to a pristinely segmented cake fashioned after Mondrian’s well-known composition, this collection of uniquely delicious recipes for cookies, parfait, gelées, ice pops, ice cream, cakes, and inventive drinks has everything you need to astound friends, family, and guests with your own edible masterpieces. Taking cues from modern art’s most revered artists, these twenty-seven showstopping desserts exhibit the charm and sophistication of works by Andy Warhol, Cindy Sherman, Henri Matisse, Jeff Koons, Roy Lichtenstein, Richard Avedon, Wayne Thiebaud, and more. Featuring an image of the original artwork alongside a museum curator’s perspective on the original piece and detailed, easy-to-follow directions (with step-by-step assembly guides adapted for home bakers), Modern Art Desserts will inspire a kitchen gallery of stunning treats.
Author: Andy McVittie Publisher: National Geographic Books ISBN: 1781169314 Category : Games & Activities Languages : en Pages : 0
Book Description
The Art of ALIEN: ISOLATION is a high-end art book featuring over 300 images from the latest game in the critically and commercially acclaimed Alien franchise. Taking players back to the survival horror atmosphere of the first film, ALIEN: ISOLATION features Amanda Ripley as the hero trying to survive on a decommissioned space station. The Art of ALIEN: ISOLATION is the ultimate gallery of the eagerly anticipated game, featuring extensive concept and development art, and creator and artist commentary throughout.
Author: Jimmy Griffin Publisher: Barnacaf Enterprises Limited ISBN: 9781838108250 Category : Cooking Languages : en Pages : 264
Book Description
Following on from the international success of Jimmy Griffin's first book, The Art of Lamination; this second book explores the world of the Global Master Bakers. These amazing bakers, pastry chefs, Meilleur Ouvrier's De France (MOF'S) and world champions all have a story to tell and their connection to its author, Jimmy Griffin. During Jimmy's involvement in many global bakery events and competitions over the past 30 years, he has made connections to many of these interesting and passionate bakers, who have shared some of their favourite bakery products with him for this publication. Whether you seek a world-class German rye bread, the finest of French baking, fiery Icelandic sourdough, a taste of Asian baking, a genuine Californian sourdough, Portuguese custard tart, delicious raspberry and mint brioche, or a slice of a royal wedding cake, made especially for the crown princess of Sweden, there is something interesting for everyone and all levels in this book. The recipes are sourced from 31 nations and all continents, a true mix of international tastes and flavours. A collection of unique and special recipes from world-class bakers, many world champions, Meilleur Ouvrier's De France and a Michelin Star Chef from Ireland. This book features 59 bakers from all over the world, 61 recipes and celebrates friendship and baking in this new publication, which, for the first time celebrates expert global baking and unique bakers stories gathered together as a collection in this book. This book is written and compiled by a baker for bakers. It represents artisan baking at its very best. The recipes don't contain improvers, additives, or dough conditioners. I have no doubt it will prove to be of huge interest to both professional and home bakers alike. As the reader navigates through this wonderful book, they are introduced to a worldwide range of interesting bread, cakes, and pastry products, each with easy to follow and proven recipes and methods. I am confident you'll be as impressed and please with the book as I am. Derek O' Brien Head, National Bakery School, DIT, Dublin (retired) Head, Diploma in German Baking, IBA, Weinheim, Germany (retired) Director, Baking Academy of Ireland (retired)
Author: The Culinary Institute of America (CIA) Publisher: Wiley ISBN: 9780470055915 Category : Cooking Languages : en Pages : 944
Book Description
First published in 2004, Baking and Pastry has quickly become an essential resource for anyone who wants to create professional-caliber baked goods and desserts. Offering detailed, accessible instructions on basic techniques along with 625 standout recipes, the book covers everything from yeast breads, pastry doughs, quick breads, cookies, custards, souffl?s, icings, and glazes to frozen desserts, pies, cakes, breakfast pastries, savory items, and chocolates and confections. Featuring 461 color photographs and illustrations--more than 60 percent of which are all-new--this revised edition offers new step-by-step methods for core baking techniques that make it even more useful as a basic reference, along with expanded coverage of vegan and kosher baking, petit fours and other mini desserts, plated desserts, decorating principles and techniques, and wedding cakes. Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees, as well as certificate programs, in culinary arts and baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Visit the CIA online at www.ciachef.edu.
Author: Jimmy Griffin
Author: Jimmy Griffin
Author: Claire Benn
Author: Clarence Rannefeld
Author: George Papadopoulos
Author: Jerry Syfert
Author: Stephen Carey
Author: Caitlin Freeman
Author: Andy McVittie
Author: Jimmy Griffin
Author: The Culinary Institute of America (CIA)