HEARTH Join the waitlist
Hearth Press · Vol. One · MMXXVI

Come for the app, stay for the cookbook.

Hearth is a recipe library that thinks it's a cookbook — and a cookbook press that opens whenever you're ready. Save every recipe you love. Press the ones that lasted.

Join the waitlist — iOS, arriving 2026.

A recipe app — and a cookbook when you want one.

Save from anywhere
  • Paste a link
  • Tap share from any app
  • Snap a photo of an index card
  • Type it in yourself

It lands as a clean recipe — title, ingredients, method.

No filler
  • The life story before the recipe.
  • Ads and pop-ups.
  • “Jump to recipe.”

Just the recipe.

Pressed to order
HEARTH · PRESS HEARTH Recipes worth keeping,
bound in cloth.

Turn your library into a real cookbook.

Pick the recipes. Name the book. Choose a cloth. We print one hardcover and ship it to you.

A recipe app that becomes a cookbook.

Every recipe you save is already laid out for the page. When you're ready, we print and bind one copy.

Beautifully formatted

Every recipe looks like this — from the first save.

Easy to find
  • Pasta al limone 50 min · 4
  • Roast chicken 1 h · 6
  • Apple galette 90 min · 8
  • Tomato confit 2 h · —

Search by season, by time, or by what's in the fridge.

Three things, done slowly and well — saving, setting, keeping.

  1. Bring in a recipe
    From anywhere

    Bring a recipe
    home.

    i.

    Save anything.

    Share sheet, URL, or typed by hand. It arrives structured, edited, yours — no food-blog preamble, no ads.

  2. From table.kitchen

    Summer Corn & Basil Ragù

    A brothy, buttery late-summer ragù that happens when you overshop at the farmers' market. Almost all pantry — corn, basil, a little wine, a spoon of white miso to finish.

    Serves 4 50 minutes

    Ingredients
    • 6 ears sweet corn, kernels scraped (cobs reserved)
    • 1 shallot, minced
    • 3 cloves garlic, thinly sliced
    • 1 cup dry white wine
    • 1 tbsp white miso
    • 1 cup basil leaves, torn
    • 3 tbsp ( 42 g, 1.5 oz ) unsalted butter

      Cultured if I have it.

    • Olive oil, salt, black pepper
    Method
    1. 6 ears sweet corn · 3 cups water
      i. Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain.
    2. olive oil · 1 shallot · 3 garlic cloves
      ii. Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds.
    3. the scraped kernels · salt
      iii. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy.
    4. 1 cup white wine · 2 cups corn stock · 1 tbsp white miso
      iv. Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 10–12 minutes — it should thicken to a loose ragù.
    5. 3 tbsp butter · 1 cup basil · black pepper
      v. Off heat, stir in butter and torn basil. Taste; pepper heavily.
    6. toasted bread or polenta
      vi. Spoon onto toasted bread or polenta.
    ii.

    Let it live beautifully.

    Every recipe is formatted as though it were already printed — small-caps chapter marks, italic Roman numerals, a folio.

  3. HEARTH
    28 recipes

    Summer Corn & Basil Ragù

    table.kitchen

    Olive Oil & Yogurt Cake

    the marginalia

    Charred Leeks Vinaigrette

    the marginalia

    Brown-butter brassicas

    Bon Appétit

    Honey-rye sourdough

    Tartine Bread

    Fennel confit

    table.kitchen

    Black-sesame banana bread

    NYT Cooking

    Ricotta gnudi

    April Bloomfield

    Grilled apricots, ricotta

    Bon Appétit

    Saffron-onion tart

    Honey & Co.

    Sweet-potato dahl

    Meera Sodha

    Cardamom buns

    Magnus Nilsson

    Fig & sherry galette

    Claire Saffitz

    Cucumber-buttermilk soup

    Six Seasons

    The Best Carrot Cake in the World

    Broma Bakery

    Wild Mushroom Toast

    Sunday Suppers

    Slow-roast tomato pasta

    smittenkitchen.com

    Chickpea & preserved-lemon stew

    Ottolenghi · Plenty

    Burrata with stone fruit

    Alison Roman

    Anchovy salsa verde

    Chez Panisse Vegetables

    Whole roasted cauliflower

    Zahav

    Tahini soft-serve

    Lottie + Doof

    Brown-rice congee

    Hetty McKinnon

    Late-summer panzanella

    Six Seasons

    Brûléed grapefruit

    Mom's index card

    Smoked-trout rillette

    NYT Cooking

    Plum clafoutis

    Dorie Greenspan

    Anchovy butter, radishes

    Chez Panisse
    iii.

    Build a library worth pressing.

    Forty recipes. A hundred. Browse by season, time, or what you have in the fridge. The library grows; the book waits.

The recipe you scroll is the recipe you hold.

Hearth typesets every recipe in the same system the moment you save it. Small-caps chapter marks, italic Roman numerals on the steps, a folio at the foot of the page. So the book is half-made the moment your library is — no reformatting, no re-photographing, no surprises.

HEARTH · PRESS HEARTH Recipes worth keeping,
bound in cloth.
—  A specimen volume from Vol. One.  —

Every Hearth volume is a one-off. You choose the recipes, the title, the cover.

Multi-select recipes from your library. Give them a title — a name for an occasion, a season, a person. Pick a cloth and a foil. We press, bind, and post one copy: yours.

HEARTH · PRESS HEARTH Recipes worth keeping,
bound in cloth.

From the press · Vol. One

47 recipes · Deep Conifer cloth · Antique Foil

VOL. III A Year of
Sundays For Mama's seventieth.
Pressed by her daughters.

Made by Sarah and Anna · 2025

62 recipes · Warm Charcoal cloth · Antique Foil

A WEDDING GIFT The Garden
Book Forty-two recipes from
a Vermont weekend.

A gift · Spring 2026

42 recipes · Linen Cream cloth · Deep Ochre foil

—  8 × 10 in. · 120–320 pages · one edition per order · pressed to order  —

We're a small editorial team. We do this slowly, in editions of one, because we believe the recipes you love are worth keeping the way books are kept.

  1. First

    You build your library, recipe by recipe.

    Over weeks, months, years. The app's job is to keep it. We're not in a hurry, and neither are you.

  2. Then

    You pick the recipes that belong together.

    The autumn ones. The recipes your grandmother taught you. The dishes a friend made on a particular night.

  3. Last

    We press, bind, and post the book to you.

    Designed at Hearth, printed and bound by our press partner. One pressing per order — no inventory, no waste.

Reserve your place

Write the first volume with us.

A small iOS launch, a first printing. You'll be the first to know when the press opens.