No more split attention
You stop reading a master ingredient list and start following the exact bowl or pan in front of you.
Introducing Recipes 2.0
The recipe format,rebuilt for real kitchens.
Traditional recipes were made for paper. Recipes 2.0 was made for the counter, the cutting board, the hot pan, and the phone in your hand.
Every recipe on CookbookPro can be written in the classic 1.0 layout or the new 2.0 staged format. Pick per recipe, or switch anytime.
Built into CookbookPro. No separate app or extension.
Twenty extra minutes on the cutting board buys you a calm, unhurried cook.
- Add to prep bowl
- · 1 Yellow Onion, Finely Diced
- · 2 Stalks Celery, Finely Diced
- · 1 Large Carrot, Finely Diced
- · 3 Cloves Garlic, Minced
Dice everything to the size of a matchstick head so the aromatics melt into the sauce.
- Add to prep bowl
- · 1 Pound Ground Beef (80/20)
- · 1/2 Pound Ground Pork
Break the meats apart with your fingers so they brown evenly.
- Add to measuring cup
- · 1 Cup Dry White Wine
- · 1 Cup Whole Milk
Keep the wine and milk separate because they go in at different moments.
Enjoy with
- · A glass of Sangiovese or Chianti
- · Warm garlic bread
- · Simple arugula salad with lemon
Optional toppings
- · Extra grated Parmigiano-Reggiano
- · Torn fresh basil
- · Cracked black pepper
Moment 1, build
Ingredients get assigned to real bowls.
Type your ingredients once. Drop each one into the prep bowl, pan, or pot where it actually goes. No copy-pasting between apps.
Ingredients (18)
The full ingredient list. Assign each one to a bowl or pan below.
- Fats and oils1.
- Produce2.
- 3.
- 4.
- 5.
- Meat and protein6.
- 7.
- Liquids8.
- 9.
- Dry ingredients10.
- 11.
- 12.
- 13.
- 14.
- 15.
- 16.
- 17.
- Produce18.
Stages
Build the recipe in stages. Each stage can have several bowls or pans in parallel, plus a combine step that folds earlier vessels together.
Stage 1
chef knifecutting board
- 1 Yellow Onion, Finely Diced
- 2 Stalks Celery, Finely Diced
- 1 Large Carrot, Finely Diced
- 3 Cloves Garlic, Minced
One line per bullet
One line per bullet
:
- 1 Pound Ground Beef (80/20)
- 1/2 Pound Ground Pork
One line per bullet
One line per bullet
:
- 1 Cup Dry White Wine
- 1 Cup Whole Milk
One line per bullet
One line per bullet
:
Enjoy with
Suggested sides, drinks, or accompaniments (e.g. Lemonade).
- A glass of Sangiovese or Chianti
- Warm garlic bread
- Simple arugula salad with lemon
Optional toppings
Things the cook can add at the end (e.g. Sour cream).
- Extra grated Parmigiano-Reggiano
- Torn fresh basil
- Cracked black pepper
Moment 2, cook
One stage at a time, in your hand.
The cook view shows only the stage you are in. Bowls have icons. Actions live next to the ingredients they act on.
Twenty extra minutes on the cutting board buys you a calm, unhurried cook.
- Add to prep bowl
- · 1 Yellow Onion, Finely Diced
- · 2 Stalks Celery, Finely Diced
- · 1 Large Carrot, Finely Diced
- · 3 Cloves Garlic, Minced
Dice everything to the size of a matchstick head so the aromatics melt into the sauce.
- Add to prep bowl
- · 1 Pound Ground Beef (80/20)
- · 1/2 Pound Ground Pork
Break the meats apart with your fingers so they brown evenly.
- Add to measuring cup
- · 1 Cup Dry White Wine
- · 1 Cup Whole Milk
Keep the wine and milk separate because they go in at different moments.
Enjoy with
- · A glass of Sangiovese or Chianti
- · Warm garlic bread
- · Simple arugula salad with lemon
Optional toppings
- · Extra grated Parmigiano-Reggiano
- · Torn fresh basil
- · Cracked black pepper
Moment 3, transfer
Combine steps track what came before.
When earlier bowls get poured into a Dutch oven, the vessel already knows what is inside. Tap the peek to double-check.
Low and slow first, then a hot sear on the meat. Two temperatures, one pot.
Recommended:wooden spoon
Combines
vessel+vessel
- Add to dutch oven
- · 2 Tablespoon Olive Oil
Warm the oil over medium heat, cook the soffritto until soft, then add the meats and brown until no pink remains.
Pour in only the wine from the liquids bowl. Scrape the bottom of the pot and simmer until nearly evaporated.
Enjoy with
- · A glass of Sangiovese or Chianti
- · Warm garlic bread
- · Simple arugula salad with lemon
Optional toppings
- · Extra grated Parmigiano-Reggiano
- · Torn fresh basil
- · Cracked black pepper
Why this is different
This is not a prettier recipe card. It is a new cooking format.
CookbookPro treats a recipe as a sequence of real kitchen actions, not a shopping list followed by paragraphs.
Less scrolling with messy hands
The recipe is chunked into stages, so the next thing to do stays close to the current step.
A better way to teach cooking
Technique, timing, prep, and assembly live together. Beginners can see the structure instead of guessing it.
Try the staged recipe that powers this page.
Open the Sunday Spaghetti Bolognese showcase and cook it in the real Recipes 2.0 view.