Jimmy Griffin

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Libri di Jimmy Griffin

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The Art of Lamination : Advanced Technical Laminated Pastry Production 2020 (English Edition) 26-giu-2020

da Jimmy Griffin

( 316 )

9,99 € 37,08 €

Do you want to make excellent croissants and laminated pastry?

Are your croissants not as good as you would like them to be?

Having problems with laminated pastry products?
Confused about folding techniques and the thickness of your pastry?

Do you want to not only understand but fix all of your pastry making issues and ensure you make consistent, beautiful pastry time and time again?

If you want to master laminated pastry, this is the book for you!

Already dubbed the lamination bible by happy customers, this book takes you from simple pastry to advanced competition level products, explaining each step in great detail.

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 roadmap, 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.

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Panettone - The King of Bread: Lievito Madre – Making, Refreshing and Maintaining the Sourdough (English Edition) 20-ott-2021

da Jimmy Griffin

( 11 )

9,99 € 20,75 €

Panettone is a passion and the Mount Everest of all baking. I first encountered this delicious creation forty years ago and have been a big fan ever since. I have been fortunate that I have been able to apply my baking knowledge and learn lots more from three Italian masters themselves, Dario Bertarini, Piergiorgio Giorilli and Ezio Marinato. I will be forever grateful. I have been able to visit Italy and work with some of the best Italian Bakers on the planet. They have shared their knowledge generously over the years and have got me to where I am today as a competent Panettone baker. Other English speaking collaborators include my dear friends Wayne Caddy and William Woo, all of whom are passionate about Panettone. There is very little text in English on the topic, so this short book is a look behind the scenes, setting the stage and understanding not only an Italian masterpiece, but the ingredients used; Lievito Madre and Italian flour. I give a detailed explanation of the Italian flour classification system in use today.

Life is about lifelong learning, especially in a bakery. There is simply so much to learn, so much to improve, and so much to innovate. Panettone has always been one of my favourite fermented goods and my must-have Christmas item. I have made Panettone many times and even attended a course by famous Italian Baker Ezio Marinato. There is still so much to learn and improve. I bit the bullet and decided to spend my recovery following minor surgery in Italy to peruse the secrets of Panettone making. I contacted an old friend and made plans to immerse myself in an Italian bakery for a couple of days. I would travel to Bakery Bertarini for the opportunity to work one on one with a true gentleman and Panettone master. I could not wait!

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Family Secrets -The Recipes : Part 1 1876 -2019 (English Edition) 25-set-2021

da Jimmy Griffin

( 8 )

9,99 € 41,55 €

Following on from the worldwide successes of The Art of Lamination, The Global Master Bakers Cookbook and El Arte del Laminado, Jimmy's fourth book presents history, culture and amazing recipes in one book. Family secrets are revealed, you can unlock these secrets from this very book. Jimmy's family recipes, many over 143 years old; of favourite traditional breads, scones, confections, desserts, pastries, pizzas and more have been scaled down from large bakery size, so they can now be made in the home for you to enjoy. With simple language and detailed step by step instructions, you can enjoy Jimmy Griffin's favourites every time you take this book out to read. Whether its the chocolate castle, Baileys cheesecake, raspberry scones or an old favourite, the Princess Fingers.

This book is organized into eleven sections. Section 1 includes some basic information about baking that likely will help less experienced bakers successfully navigate the recipes in this book, and here are the basic stages required for most bread-making techniques. The other sections follows: Section 2, Fermented Favourites; Section 3, Soda Breads; Section 4, Pastries; Section 5, Desserts and Treats; Section 6, Other Stuff, such as base mixes to be used in the recipes; Section 7, Christmas Section; Section 8, The Conger Loaf; Section 9, Dutch Oven Baking; Section 10 Croissants; Section 11, Pizza Baking and Section 12 is a complete on-line resource to links of my many tutorial videos which are to be found on my You Tube channel. Appendix A discusses different flour types from around the world

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El Arte del Laminado: Técnicas avanzadas de elaboración de laminado para bollería (Spanish Edition) 27-giu-2021

da Jimmy Griffin, Javier Prieto

( 7 )

9,99 € 36,40 €

¿Quieres hacer excelentes croissants y pastelería laminada?

¿Tus croissants no son tan buenos como te gustaría?

¿Tiene problemas con los productos de pastelería laminados?
¿Confundido acerca de las técnicas de doblado y el grosor de su masa?

¿Desea no solo comprender, sino solucionar todos sus problemas de pastelería y asegurarse de hacer una pastelería hermosa y consistente una y otra vez?

Si quieres dominar la pastelería laminada, ¡este es el libro para ti!

Este libro, que ya ha sido bautizado como la biblia de la laminación por clientes satisfechos, lo lleva desde la pastelería simple hasta los productos de nivel avanzado de competencia, y explica cada paso con gran detalle.
Para construir una buena casa, primero debe tener una base sólida. Los mismos principios se aplican al hacer productos de pastelería laminados. Mi libro El arte de la laminación se basa en un conocimiento sólido de la comprensión de las recetas, métodos, procesos e ingredientes necesarios para hacer posible la mejor viennoiserie laminada. Este libro es la culminación de siete años de investigación, en particular, fue mi tema elegido durante mis estudios de maestría. Como competidor internacional, conferencista, empresario y miembro del jurado internacional, he sido testigo del trabajo de artesanos excepcionales y procedimientos y prácticas cuidadosamente documentados. En mi negocio, pude probar las últimas técnicas de vanguardia y vender productos hermosos a mis clientes. En mi papel de profesora en TU Dublin, generé mucho contenido nuevo para la clase y tomé nota de los problemas más comunes que encuentran los estudiantes en la pastelería y también de las preguntas de mis estudiantes. Identifiqué y documenté todas las etapas de producción de pastelería laminada y participé en la resolución de problemas para estudiantes y panaderos durante mis clases magistrales en países extranjeros. El resultado es una hoja de ruta claramente explicada, cómo planificar y ejecutar una pastelería perfecta. Explico algunos de los sistemas de laminación básicos utilizados en la industria con un toque moderno y llevo al lector a través de un enfoque paso a paso sobre cómo llegar a ser experto en la elaboración de viennoiserie laminada. En mi calidad de miembro del jurado en los campeonatos del mundo, he sido testigo de lo más cerca posible de la perfección en la elaboración de productos hermosos. Muchos de los productos más avanzados del libro se han inspirado directamente en mis observaciones durante los últimos 25 años de horneado competitivo a la vanguardia de la creatividad. Este libro servirá como una guía esencial para estudiantes, panaderos, pasteleros, panaderos caseros y aficionados. Incluyo notas detalladas del proceso tanto para los panaderos comerciales que utilizan laminadoras mecánicas como para los panaderos caseros y los estudiantes, que quieren hacer pastelería laminada en casa. He reducido los procedimientos de producción de pastelería laminada a lo más básico, basándome en ese conocimiento y agregando niveles más avanzados a lo largo del libro. Espero que mi libro los eduque e inspire a ustedes, los lectores ahora, y en su futuro horneado.

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The Global Master Bakers Cookbook (English Edition) 8-mag-2021

da Jimmy Griffin

( 31 )

9,99 € 36,40 €

I first met Jimmy Griffin more than 38 years ago when he enrolled in the Baking Technology and Management Diploma course at the National Bakery School, Dublin Institute of Technology, where I was lecturing at that time. I remember I was immediately struck by both his agreeable personality and his infectious enthusiasm for his chosen career. Jimmy is the 6th generation of his family to have baked bread, cakes, and pastries for eager customers in the city of Galway. Over the past 38 years, he has proven himself to be a specialist baker who has a remarkable knowledge of his craft and most importantly of the technology of baking. In this field, Jimmy is both passionate and knowledgeable. He holds a master’s degree in food product development and culinary innovation. He is a lecturer in the School of Culinary Arts and Food Technology at Technological University Dublin. Over the years, Jimmy has been successfully involved in a variety of European baking competitions, both as a competitor and as a team coach. He also has been a member of the international bakery jury for the CDM de la Boulangerie since 2000 and has judged at most of the World Baking Championships and World Baking Masters’ Competitions. In 2016, he was appointed as president of the jury at the CDM de la Boulangerie in Paris, a significant recognition of his status in the world of baking. Jimmy speaks four languages and is widely acknowledged as Ireland’s specialist communicator and bakery ambassador. Without doubt, Jimmy Griffin is highly regarded by his contemporaries throughout the baking world.Jimmy also is the 2019 world silver medallist CDM Chocolatine and an active competitor in world competitions. He is a highly regarded tutor and specialist demonstrator. He has given many masterclasses in Europe, China, Taiwan, Brazil, Japan, Russia, and the United States. I was privileged to accompany him to a number of these events and in particular to Stavropol, Russia in 2015 where he was conferred with an Honorary Professorship of Bakery and Pastry Arts by the University of Stavropol. I am delighted to have been asked to write the preface to this work. It is important to understand that this is not just another baking book—it is much more than that. In this book, Jimmy Griffin has compiled an incredibly interesting selection of recipes, all of which have been willingly supplied by his worldwide group of colleagues and friends, each one a highly regarded specialist baker in their own country. As a bonus, he’s shared the recipe and method for his world famous conger loaf. Don’t miss the backstory to that recipe—it reads like an action movie! This book is written and compiled by a baker for bakers. It represents artisan baking at its very best. The recipes do not contain improvers, additives, or dough conditioners. I have no doubt it will prove to be of huge interest to both professional and the home bakers alike. As the reader navigates through this wonderful book, they are introduced to a worldwide range of interesting breads, cakes, and pastry products, each with easy to follow and proven recipes and methods. I am confident you will be as impressed and please with the book as I am.Derek O’ BrienHead, National Bakery School, DIT, Dublin (retired)Head, Diploma in German Baking, IBA, Weinheim, Germany (retired)Director, Baking Academy of Ireland (retired).

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