Bread Etc.: Recipes + Techniques for Baking with Sourdough, Yeasted Dough, Pizza Dough + More

Toronto chef and baking instructor Matthew James Duffy, whose resume includes kitchens like Noma and Café Boulud, breaks bread making down into clear, teachable steps. The book moves from yeasted doughs through a deep sourdough section to pizza and other breads, with more than 100 recipes, dough schedules, and step-by-step photos. Useful for beginners and for bakers ready to develop their own recipes.

• Author: Matthew James Duffy
• Publisher: Appetite by Random House
• Format: Hardcover, 400 pages
• Ages: Adult
• ISBN: 9780525612063