EditorialBaker Amadou Ly, who specializes in lamination, the exacting process that transforms butter, flour and yeast into a supple, silky dough, in Alf Bakery in New York on March 13, 2023. (Julia Gartland/The New York Times)
EditorialA butter mixture, which is placed on top of the dough to begin the lamination process for the kouign-amann (Breton for “butter cake”), a yeast-risen pastry with soft layers, deep buttery flavor and a chewy, caramelized top, in New York, Jan. 19, 2023. Food Stylist: Yossy Arefi. Prop Stylist: Paige Hicks. (Kelly Marshall/The New York Times)
EditorialBall spot, surface lamination and release, 2 gaps in the abdomen, 1 crack that runs horizontally across the abdomen. 4 Loose fragments in a bag attached., Ball pot, earthenware (hand molded), h: 10 cm, diam: 11.4 cm, lmeb, Netherlands, Limburg, Beesel,...
EditorialBattle of the Titans and Gods, 1795, feather (black), gray washed, reddish and brown watercolored, little heightened in white, on brownish tinted paper, laminated, Wz .: richly decorated heraldic shield (bourbon lilies?) With crown, leaf: 32.2 x 22.6 c...