Bread Etc.
Recipes + Techniques for Baking with Sourdough, Yeasted Dough, Pizza Dough + More
"A must-read for baking at home, or anywhere!" CHEF DANIEL BOULUD
An accessible guide to all things BREAD--from sourdough to yeasted dough, pizza dough and more--by expert bread baker, professor, and chef Matthew James Duffy.
Bread Etc. distills the complex art of mixing, shaping, and baking dough into clear explanations and easy-to-read instructions. You’ll begin with an overview of bread baking that breaks down every dough mystery, followed by recipes geared to both novice and advanced bakers. In the handsomely designed pages of Bread Etc. you’ll find more than 100 recipes for:
Chef, culinary teacher, and bread fanatic Matthew James Duffy has over twenty years of experience cooking and baking all over the world—from world-class bakeries and specialty pizzerias to Michelin-starred restaurants, such as Noma, Langdon Hall, and Café Boulud. Matt is a bread-baking and food media professor at Toronto’s Centennial College, and he lives in Ontario, Canada, with his wife and two daughters.
