About Us
Welcome to Cookstr’s newsletter archive! Here you’ll find content from newsletters past, including expert recipes for holidays and special occasions, menu suggestions, and culinary tips & tricks handpicked by Cookstr’s editors.
Cookstr believes great food is for everyone. Cookstr believes that emerging technologies play a vital role in promoting more meaningful daily interactions with food. Founded in 2008 by Will Schwalbe and launched with Katie Workman and Art Chang, Cookstr is a recipe- and nutrition-driven technology company dedicated to making professional-quality, 100% tested recipes accessible and affordable. Cookstr has worked closely with the cookbook publishing industry to build a database of thousands of recipes by hundreds of the top chefs and cookbook authors, and introduced technological innovations that have significantly improved the inspiration and decision-making experience around recipes. Cookstr’s editors and nutritional experts hand-curate content from the best sources and offer them directly to consumers through the Cookstr website, cookstr.com, and to market leaders in the media, healthcare and food industries. Cook in good company.
Cookstr's Newsletter Archive 
I am the author of Baking Basics and Beyond (Surrey Books, 2006) which won the Cordon d’Or-Gold Ribbon Award from the Culinary Academy in 2007. I am currently working on my second book, The Ultimate Empty Nesters’ Cookbook, with recipes for two. I have been a food professional for almost 25 years and I’d love to be included on your web site.
Hi, Pat!
Would you please contact me at chefrec@cookstr.com, and I can tell you about getting on to Cookstr? Thanks!
Katie
i love your show and im only eight
Wow!
Did you go to a formal cooking school? If you did, I would love to hear about it because I am an aspiring cook/chef. Where can I find your cookbook?
S. King
If you are even thinking about attending a cooking school, here are two books you should read:
“The Sharper the Knife the Less you Cry” is a narrative account by Kathleen “Kat” Flinn. When she lost her job, she decided to fulfill her dream of going to cooking school, which happened to be the best cooking school in the world: Le Cordon Bleau, Paris. Each chapter descirbes her lessons there, including representative recipes. It’s “A damned good read” any aspiring cook should read and any chef) will enjoy.
Welcome to Culinary School, by Daniel Traster, is a textbook (sort of) that accounts for what everyone attending a cooking school should know before they even apply. It’s published by Prentice Hall (2010) and has been adopted by many cooking schools, including Le Cordon Bleau USA, I believe.
Charles Delmar
MyCookingCoach.com
So many yummy recipes here. Thanks for the inspiration! Happy Holidays!
I love Cookstr and use the site often. However, I’m wondering if there is a way to catagorize my save recipes rather than having to scroll through them to find what I’m looking for. Thanks.
Hi, nice to meet you !
I love love love the app that brought me to you. It’s hilarious.
I was just listening to the NPR discussion of cookster. The story about the chief with the beautiful house in the country full stocked with cookbooks who uses the web to “find a recipe” rang a big bell for this one-person-kitchen-disaster-area (as any of my friends). What if the country chief had a web site that would allow him/her to find recipes in *her* cookbooks? It might be like having his cake and eating it too. The web site could find the just-right recipes, and tell the chief exactly which cookbook (by title, author, etc.) and page housed the cooking gem. Then, the chief could put the cookbook in the kitchen-counter book-stand and accidentally splash it with sauce in the good, old-fashioned way. Could there be a better use of technology?
I just discovered your blog. It looks delicious, and not at all fattening!
Cooking and eating well go beyond cookbooks.
Im a big fan of chefs…i love yor blogs…
Nigella Lawson’s “Lazy Loaf” requires “whole wheat bread flour”. What is this type of flour. The supermarkets do not stock it and my local baker in Stow on the Wold has not heard of it.
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