Welcome to Cookstr.com, the world’s #1 collection of cookbook recipes available online!
Cookstr’s mission is to organize the world‘s best cookbooks and recipes and make them universally accessible.
We are setting the standard for innovation in the delivery of 100% trusted, tested, recipes to home cooks around the world. Our online recipe library offers thousands of recipes by hundreds of the top chefs and cookbook authors, that are free for everyone on Cookstr.com. This year alone, Cookstr.com powered recipe searches in over 20,000 cities and 200 countries!
Behind The Scenes
The secret ingredient behind Cookstr is our team of editors and nutritional experts who analyze Cookstr recipes one at a time, assigning dozens of criteria that make them easy to find and filter. Because Cookstr is powered by people (and not by computers alone), we offer intuitive basic keywords (such as such as taste, texture, occasion, course, budget, skill level) and advanced recipe categories custom-made for food discovery, such as types of meat, dietary restrictions, holidays, and many more!
History & Management Team
Cookstr was founded in New York City in 2008 by Will Schwalbe, and launched together with Katie Workman, Art Chang and the Tipping Point Partners team.
Will Schwalbe, Founder and Chairman of the Board. Will left his job as SVP and Editor in Chief of Hyperion Books to found Cookstr and served as its CEO until March 2011. Prior to joining Hyperion, he worked at William Morrow. He is the author of THE END OF YOUR LIFE BOOK CLUB, published in October 2012 (Knopf and Two Roads/Hodder). He also wrote a book called SEND: Why People Email So Badly and How to Do it Better (Knopf, 2007, 2008) with David Shipley. Will serves on the Boards of Governors of Yale University Press and the Kingsborough Community College Foundation. His favorite dish is Peking duck.
Kara Rota, Director, Editorial & Partnerships. Kara manages daily operations for Cookstr and hosts the weekly Clever Cookstr podcast, which serves up the most timely, relevant tips from the world’s best kitchens. She was previously Associate Editor of Irish America Magazine, and wrote her undergrad senior thesis on technoethics and posthumanism at Sarah Lawrence College. Her favorite dish is a really good steak and very garlicky mashed potatoes. Also, butter pecan ice cream.
Bryn Clark, Assistant Editor. Bryn assists in the daily operations for Cookstr, as well as managing outreach to the Cookstr community through social media. Bryn previously worked for Focus Publishing in Newburyport, MA, as an editorial assistant for classical literature translations and language learning textbooks. Her passions for food, media, and community outreach led her to Cookstr. She is a former rugby player and always enjoys cooking a big meal after a good workout. Bryn's favorite dish is freshly-baked strawberry rhubarb pie a la mode.