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The expert baker and bestselling author behind <Zoë Bakes Cakes< and <Zoë Bakes< on the Magnolia Network takes us through her life with 75 cookies and bars from her Vermont roots and Midwestern living.
“A magical book for every cookie lover.”—Dorie Greenspan, James Beard Award–winning and <New York Times <bestselling author
There are countless ways to make a cookie. Whether it’s thin and crispy or soft and cakey, everyone has a different version they crave. In <Zoë Bakes Cookies<, Zoë François shares the classic cookie recipes every home baker wants to master and adds in some personal favorites from different eras in her life.
She takes you through recipes from her hippie days in Vermont, with Ultra-Peanut Butter Cookies and Coconut Oatmeal Raisin Cookies. You get a chance to step into Bubbe and Granny’s kitchens, where Zoë has adapted their recipes like Lemon Lavender Shortbread Cookies and Chocolate Caramel Matzo. You''ll find old favorites from her college cookie cart days, with recipes like Zoë''s Perfect Chocolate Chip Cookies and Smash Cookies. She has you covered beyond cookies as well, with Blueberry Gooey Butter Bars and Cocoa Nutella Brownies—you’ll have plenty to bring to your next potluck or holiday cookie swap.
With her easy-to-follow recipes, Zoë shows you how to make delicious cookies that touch on nostalgia while also helping you alter them to fit your ideal cookie needs today.
Auteur
Zoë François studied art at the University of Vermont while also founding a cookie company as a way to earn extra money. She later studied at the Culinary Institute of America in New York and has been a pastry chef at several Twin Cities restaurants. Zoë co-authored the bestselling book series, Artisan Bread in Five Minutes a Day and wrote the award winning, Zoë Bakes Cakes. She created the Zoë Bakes website and Substack newsletter to share her passion for pastry and now has a hit TV series on the Magnolia Network. She lives in Minneapolis with her husband Graham and their poodle. Her two sons come home for cookies as often as possible.
Texte du rabat
The expert baker and bestselling author behind Zoë Bakes Cakes and Zoë Bakes on the Magnolia Network takes us through her life with 75 cookies and bars from her Vermont roots and Midwestern living.
There are countless ways to make a cookie. Whether it’s thin and crispy or soft and cakey, everyone has a different version they crave. In Zoë Bakes Cookies, Zoë François shares the classic cookie recipes every home baker wants to master and adds in some personal favorites from different eras in her life.
She takes you through recipes from her hippie days in Vermont, with Ultra-Peanut Butter Cookies and Coconut Oatmeal Raisin Cookies. You get a chance to step into Bubbe and Granny’s kitchens, where Zoë has adapted their recipes like Lemon Lavender Shortbread Cookies and Chocolate Caramel Matzo. You'll find old favorites from her college cookie cart days, with recipes like Zoë's Perfect Chocolate Chip Cookies and Smash Cookies. She has you covered beyond cookies as well, with Blueberry Gooey Butter Bars and Cocoa Nutella Brownies—you’ll have plenty to bring to your next potluck or holiday cookie swap.
With her easy-to-follow recipes, Zoë shows you how to make delicious cookies that touch on nostalgia while also helping you alter them to fit your ideal cookie needs today.
Résumé
NEW YORK TIMES BESTSELLER • The expert baker and author behind Zoë Bakes Cakes and Zoë Bakes on the Magnolia Network takes us through her life with 75 cookies and bars from her Vermont roots and Midwestern living.
“A magical book for every cookie lover.”—Dorie Greenspan, James Beard Award–winning and New York Times bestselling author
There are countless ways to make a cookie. Whether it’s thin and crispy or soft and cakey, everyone has a different version they crave. In Zoë Bakes Cookies, Zoë François shares the classic cookie recipes every home baker wants to master and adds in some personal favorites from different eras in her life.
She takes you through recipes from her hippie days in Vermont, with Ultra-Peanut Butter Cookies and Coconut Oatmeal Raisin Cookies. You get a chance to step into Bubbe and Granny’s kitchens, where Zoë has adapted their recipes like Lemon Lavender Shortbread Cookies and Chocolate Caramel Matzo. You'll find old favorites from her college cookie cart days, with recipes like Zoë's Perfect Chocolate Chip Cookies and Smash Cookies. She has you covered beyond cookies as well, with Blueberry Gooey Butter Bars and Cocoa Nutella Brownies—you’ll have plenty to bring to your next potluck or holiday cookie swap.
With her easy-to-follow recipes, Zoë shows you how to make delicious cookies that touch on nostalgia while also helping you alter them to fit your ideal cookie needs today.
Échantillon de lecture
Introduction
Cookies started my wonderfully wild voyage into baking. I got hooked as a child, and it’s easy to see why: They’re pretty simple to make, and they require less equipment, specialty ingredients, and know-how than cakes and other intricate pastries. But I didn’t realize what moved me to bake in the first place until I started writing this book. As the cookies formed into chapters, I realized this wasn’t just a collection of delicious cookies, but also an ode to my ancestors who baked before me. This group of incredibly strong and determined women all baked for different reasons—some to create moments of joy in a hectic life, others to express love at the holidays, and a few for survival. All the reasons my grandmothers and greatgreat-grandmothers baked have become a part of me and my cookie DNA.
One of my earliest and fondest food memories involves me buying cookies with my mom, Bubbe (my mom’s mom), and my two great-aunts, Sylvia and Rose Berkowitz, in Brooklyn. It was the 1970s and I was about five years old. I still remember walking into a tiny Jewish bakery where the rows of steamy glass cases were overflowing with poppy seed–speckled mohn kichel, triangle-shaped hamantaschen filled with apricot and prune (page 141), and still warm, buttery rugelach (page 135). We left loaded with bags of cookies, the sweet smell clinging to our clothes. I devoured as many as I could on our walk back to my great-aunts’ apartment along the Brighton Beach boardwalk.
I recently returned to that neighborhood, hoping to step through a looking glass mirror of those sugar-dusted memories and found far fewer Jewish bakeries. But the ones that remained greeted me with those familiar aromas—the nutty-stuffs, jammy centers, and sugar crackles—and delivered that rush of sweet nostalgia. The baked goods carried a life full of stories with their tantalizing smells—in the recollections of past generations and the promise of sweet days ahead.
Love and Honey
This lovely memory stands out so strongly for me because of its contrast to my everyday life growing up in a commune with my parents, who fed me homemade tempeh, alfalfa sprouts on everything, and brewer’s yeast–topped popcorn as a treat. They were earnest hippies, and “sugar” was treated like a four-letter word. While there was plenty of cooking and baking in our Vermont communal kitchen back then, it looked very different. It came with a soundtrack …