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The Global Master Bakers Cookbook

An Outstanding Collection of Recipes from Master Bakers Around the World Including Jimmy's World-Famous Conger Loaf

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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)

Weniger Details

James, or Jimmy Griffin as he is more popularly known, is a sixth-generation master baker from Galway Ireland. He has forty years' experience in the bakery industry, growing up in the family business. He is a specialist in viennoiserie, sourdough, bread and cake production. He holds a Master's degree in Food Product Development and Culinary Innovation and lectures to honours degree bakery students at the School of Culinary Arts and Food Technology, Technological University, Cathal Brugha Street, Dublin. He also works as an advisor and consultant to industry. Jimmy grew up being competitive and as an apprentice, won many national bakery competitions. Later in his career, he represented Ireland and competed in the European Championships as the viennoiserie candidate three times; winning bronze at the Coupe D' Europe de la Boulangerie 1997. He went on to coach the very successful Irish bakery team from 2002 until 2005. Jimmy has also been an international bakery jury member since 2001 for most of the world championships and world master's competitions, the bakery Olympics of the industry. In 2016, Jimmy was appointed as president of the Jury at the Coupe du Monde de la Boulangerie in Paris. He regularly lectures and teaches overseas and has been involved with baking and competitions in most continents of the world. In 2015, he was also honoured by his Russian colleagues and awarded an Honorary Professorship of Stavropol University in Russia. In May 2019, he came out of competitive retirement to compete in the Coupe du Monde Chocolatine in Toulouse, France, taking the silver medal for his creations in hand-laminated pastry at the event. He is very active on social media platforms, and regularly updates his pages with exciting recipes, procedures, and products. Married to his wife Bogna, Jimmy has three children, Dillon (23), Janice (22) and Sophie (14) (2020). In addition to his test baking passion, Jimmy is a licenced fixed-wing pilot; an aerobatic pilot; seaplane pilot, judo blackbelt instructor, divemaster and a former marathon runner. He enjoys writing and his honours degree dissertation titled "An investigative study into the beneficial use of seaweed in bread and the broader food industry" has been viewed and downloaded over 6000 times. He is currently finishing a book featuring internationally acclaimed bakers' recipes, a book on the history of the family bakery titled Fully Baked, and another book on Panettone and Levito Madre.