Only what you cooked
The free book is built from your cook log — the dishes you marked as made, with the date you made them. Nothing you merely saved gets in. That is the point of it.
Not a folder you exported. A book of the dishes you actually cooked, with your photographs, your notes and the dates you made them — proof of a year in a kitchen rather than a list of good intentions.
Cook enough of them and the book is yours for nothing. It can only contain what you actually made, which is what makes it worth having — and a reason to cook the next one.
Buy one and it can draw on everything you own, cooked or not — for the collection you want bound now rather than in a year.
That is the only difference between them. Same templates, same typesetting, same book.
The free book is built from your cook log — the dishes you marked as made, with the date you made them. Nothing you merely saved gets in. That is the point of it.
The picture on the page is the one you took of the thing you made, washed and typeset properly. A book of somebody else's food styling is a catalogue.
“Too much salt”, “double the garlic”, “Kate's favourite”. The marginal notes are half of what makes a cookbook yours rather than a reference.
Four templates, real trim sizes, an index and conversion charts. It comes out as a PDF that print-on-demand shops accept — or CMYK for the ones that insist.
One for your mother, one for your sister, one for the friend who always asks. Different selections, different covers, different occasions — the bundles are for distinct books, not copies of the same file.
Digital, print-ready · re-download any book you have made, any time · plus local tax where it applies
What you get is a press-ready PDF and a library of every book you have made, to re-download whenever you like. If you want it on paper, it goes to a print-on-demand shop — which is cheaper than we could do it, and lets you choose the stock.
Paste the recipe you keep meaning to make, cook it, and mark it done. That is page one.