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).

Lingua

Inglese
Data di pubblicazione

8 maggio 2021
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27575 KB
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Word Wise

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Miglioramenti tipografici

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ASIN ‏ : ‎ B094H35ZF1
Editore ‏ : ‎ BarnaCaf Ltd Publications (8 maggio 2021)
Lingua ‏ : ‎ Inglese
Dimensioni file ‏ : ‎ 27575 KB
Utilizzo simultaneo di dispositivi ‏ : ‎ illimitato
Da testo a voce ‏ : ‎ Non abilitato
Miglioramenti tipografici ‏ : ‎ Non abilitato
X-Ray ‏ : ‎ Non abilitato
Word Wise ‏ : ‎ Non abilitato

Posizione nella classifica Bestseller di Amazon: n. 541,184 in Kindle Store (Visualizza i Top 100 nella categoria Kindle Store)
- n. 4,406 in Cucina (in inglese)
- n. 5,152 in Cucina e vini in lingua straniera
- n. 8,408 in Cucina internazionale e regionale

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31 voti

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Jimmy Griffin

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DARIO

RICETTE VARIE E MOLTO INTERESSANTI

Recensito in Italia il 30 maggio 2021

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MOLTI SPUNTI DA VARIE PARTI DEL MONDO IN UNA RACCOLTA DI RICETTE INTERESSANTI E MOLTO VARIE RACCOLTE MAGISTRALMENTE DA UN PROFESSIONISTA COME JIMMY GRIFFIN
INTERESSANTI ANCHE LE VARIE STORIE PERSONALI CHE STANNO DIETRO LA RICETTA E LA VITA PROFESSIONALE DI COLORO CHE HANNO PARTECIPATO
COMPLIMENTI

Utile

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Mr

A baking of the globe

Recensito nel Regno Unito il 11 maggio 2021

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I was looking forward to this book being published and was lucky to get one of the first copies.
I have Jimmy Griffin’s previous book ‘The Art of Lamination’ and found that invaluable in my small artisan bakery.
The Global Master Bakers Book does not disappoint - it really is a tour of the globe.
Each recipe has an introduction in to the Baker that supplied it and gives links to their website/Facebook/Instagram.
I’ve spent the last few evenings reading through the book and book marking the ones I want to try - top of the list are Max Kugel’s Rye Sourdough, Erica Roessing Almeida’s Ultimate Portuguese Custard Tart, and Wayne Caddy’s Spiced Apple Streusel Buns.

2 persone l'hanno trovato utile

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Ole Petscheleit

€ 1,- per top notch recipe - Don't think twice!

Recensito in Germania il 28 luglio 2021

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It's that simple: Imagine you're allowed to sneak in more than 50 bakeries around the world and they'll hand you one secret recipe of one of their signature products. What would you be ready to pay for it?
I've bought the hardcover for my bookshelf and the kindle for the bakery office. First there was only one single recipe I was keen to get to know. But there are many other recipes I've already tried with succes already by now.
The "around the world" concept first looked a little bit overbitched to me, but exactly this concept surprised me with loads of unexpected inspiration. I learned a lot of unknown exotic ingedients. Though, as a bread baker, i'll never be able to make those confectioners art pieces like from Günther Körffer, but it was an very interesting read.
The recipes allow adjusting to personal preferences and working habits. I e.g. prolonged some fermentation times and added or changed pre-doughs. For sure eyery baker will give the given recipes/ideas his personal signature.

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DeHorst

Naja

Recensito in Germania il 27 dicembre 2021

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Etwas flach, erfüllt nicht meine Erwartungen

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B.E.

Great Collection Of Recipes And Stories

Recensito negli Stati Uniti il 28 maggio 2021

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I have been following Jimmy Griffin on YouTube, learning professional baking techniques and purchased his book, “ The Art of Lamination” on Amazon. I never dreamed I could make pastries or croissants. Because the book was organized and well-explained, I’m producing bakery-quality pastries. And his YouTube channel lessons reinforce the lessons in the book. When “Global Masters” was published, I had to purchase it. The cookbook has wonderful stories of bakery chefs from around the world, of their personal favorites, the print is easy to read, great photos, hints for baking and differences of flour types and most importantly, part of the sales of this cookbook are in honor of Patricia Carrick, who sadly lost her battle with cancer and contributions are made to the Galway Hospice and Cancer Care West in Ireland.

6 persone l'hanno trovato utile

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Tanyapdlr

Great Book especially if you're into bread

Recensito negli Stati Uniti il 18 maggio 2021

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Got this book because I know Chef Jimmy writes awesome books!!! This one did not disappoint. If you're into bread and would like access to recipes from the MASTERS of baking then you have to get this. There's also a section that's dedicated to other pastries, cakes etc. which I especially liked!

4 persone l'hanno trovato utile

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