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

Following on from the international success of Jimmy Griffins first book The Art of Lamination; this second book explores the world of the Global Master Bakers. These amazing bakers pastry chefs Meilleur Ouvriers De France (MOFS) and world champions all have a story to tell and their connection to its author Jimmy Griffin. During Jimmys 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 Ouvriers 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 dont 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 youll 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)