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) Super thrilled with the book review I received today from leading Author Sally Mc Kenna of "The Global Master Bakers Cookbook". Repost from @mckennasguides*Perhaps the most wonderful thing about Jimmy Griffin's wonderful book, "The Global Master Bakers Cookbook", is the fact that it is all about friendship.The recipes from some of the world's finest bakers and patissiers come from bakers @jimmyg51 has met and befriended during his years as a competitor and judge in bakery competitions throughout the globe. These BFFs span the globe, which means the art of the Portuguese custard tart is here, along with Swedish seeded kamut bread, Vietnamese Bahn mi and, indeed @mistereatgalway ultimate Irish brown soda. Of course, Jimmy's famous 8-foot Conger Loaf is here too, along with the hair-raising story of the catastrophic event that inspired the loaf.If you bake professionally, then you have to have the book in your armoury, and in your bakery. There are generations of learning on every page of the book and so, no matter what your baking specialisation, there are vital lessons to be learnt.We bake, in order to break bread with our friends, and that is what "The Global Master Bakers Cookbook" is all about.