Celebrated TV host and cookbook author, Zoë François of 'Zoë Bakes', shares a new journey into her personal and family history with the creation of her latest book, 'Zoë Bakes Cookies'. This engaging guide offers 75 foundational recipes for beloved baked goods such as cookies, brownies, and bars, promising to awaken your cravings for a deliciously softened butter.

The core magic of 'Zoë Bakes Cookies' rests within its 'Cookie Academy'; a section where François deconstructs the cookie-making process right from ingredient collection through to sharing the end-products with loved ones. Her objective is to not just enable her readers to bake successfully, but also redefine success on their own terms with their unique spin on it.

François confessed that penning down the 'Cookie Academy' was her favorite part of the process, as she understands the intimidation that baking often sparks, with its requirement of strict adherence to recipes. However, she emphasizes the scope for creativity. "Cookie making need not be restrictive. There is ample opportunity for creativity and modification keeping the individual baker's preferences in mind," she argues.

In an effort to demonstrate how readers can adapt recipes to cater to their taste, ‘Zoe Bakes Cookies’ includes François’s versions of her world-renowned chocolate chip cookies, sharing her experiments and observations of ingredient modifications.

She offers a fundamental tip for those who wish to modify recipes: starting with a half batch of ingredients is safest in case the outcome doesn't meet your expectations. François supports measuring ingredients by weight rather than volume, as it eases the process of halving recipes. She jocularly confesses to being on a crusade to get everyone to bake with a scale.

François spends considerable time explaining the role of each ingredient and its effect on the final product, imparting trade secrets to ensure the best results. Her surprising tip about adding extracts and zests while creaming the butter and sugar as this allows the flavour to intensify in the final product.

The accomplished baker also demystifies the process of baking meringues, a task that is often deemed as complex. "Meringues are actually quite entertaining and exquisite. It's extraordinary how whisking just air into egg whites and sugar creates such a dazzling treat," François says. Adding practical tips for meringue success, she dispels any superstition around baking meringues on humid days.

Be it enrolling in the Cookie Academy, experimenting with the recipes, or both, François encourages readers to take it all in their stride, to use the book as a guide but most definitely enjoying the process. As a parting note, she strongly recommends trying out a kitchen scale. It's a game-changer, she affirms, you certainly won't regret it.