Toronto chef and baking professor Matthew James Duffy distills decades of bread-making experience in his first cookbook, Bread Etc. Among the more than 100 tested recipes, find versatile, beginner-friendly loaves like Pullman Bread, and Classic Artisan Bagels — a fusion of New York-style and Montreal-style bagels. His Sourdough, Sausage & Sage Turkey Stuffing is layered with rich flavour, and is the perfection addition to any Thanksgiving spread. Below, get an exclusive look at these easy-to-make recipes!

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“To prepare the leftover sourdough, cut it into cubes, then leave it in a bowl, uncovered, for 2 to 3 days; this will help the insides dry out, allowing the bread to soak up all the pork fat, butter and chicken stock.”— Matthew James Duffy

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“You can roll the boiled bagels in sesame, poppy, sunflower, pumpkin or flax seeds, or a mix of your liking! You can also use premixed everything seasoning — just check that the garlic and onion aren’t already toasted; otherwise, they may burn in the oven.” — Matthew James Duffy

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“If you can, use a bread tin with a slide-on lid to create the classic, square-sided Pullman shape. The recipe works great without a lid too; you’ll just have a domed top instead.” — Matthew James Duffy

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Nestled in the French countryside, just 30 minutes south of Beaune in the Burgundy region, is The Woodland House. Kendall Smith Franchini lives here with her husband, Laurent, three children, three cats, a dog, rooster and many chickens. Students of The Cook’s Atelier, the cooking school she co-owns with her mom, Marjorie Taylor, are sometimes milling about, too. “Life here is much slower paced,” says Kendall. “People go to the market to buy their food and take their time with everything they cook.” In French at Heart, her second cookbook co-authored with Marjorie, she invites readers to step inside their world.

Originally from Phoenix, Kendall left home to work and study in France. Eventually, Marjorie left her own restaurant and cooking school to join Kendall where, together, they founded The Cook’s Atelier in the small town of Beaune as a shop and cooking school. Over 17 years, the school has become famous for hosting tens of thousands of students from all over the world, including many Canadians.

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“Pâte sucrée has a sweet taste that’s contrasted by the vibrant, tart lemon curd,” says Marjorie Taylor, co-author of French at Heart and co-owner of The Cook’s Atelier.

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“Left in olive oil and a mix of herbs, the mild, soft goat cheese is infused with a deep, herbaceous flavour,” says Kendall Smith Franchini, co-author of French at Heart.

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“A tempura-style batter lightly coats crunchy spring and summer vegetables, which are finished with lemon wedges for a bit of brightness,” says Marjorie Taylor, co-author of French at Heart.

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“The clean, fresh taste of the thinly sliced salmon is topped with salty fried capers and crispy, tangy shallots,” says Marjorie Taylor, co-owner of The Cook’s Atelier.

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If you’re a guest at a country house or cottage this summer, consider The Essential Cottage Cookbook on your quest for a great gift. The recipes are simple, uncomplicated and require minimal tools — they’re what most of us want to eat on lazy, hot summer days. Part nostalgia, often indulgent and, sometimes, very healthy, the recipes include all of the above.

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