Import a public page
Paste the address of a public recipe page and Big Recipe Book will find the useful recipe details.
A cleaner way to keep good recipes
Save recipes from websites. Keep the useful parts.
Turn a public recipe page into a clean, editable recipe without keeping another tab, screenshot or fragile bookmark. Paste a link, review what was found and save it to your private collection.
Weeknight
Lemon pasta
25 minServes 2
- 200 g pasta
- 1 lemon
- Parmesan
Four ways in
Start with whatever you have
A recipe does not need to begin on a perfectly structured website.
Upload a photo or PDF
Turn a cookbook page, recipe card, screenshot or PDF into an editable draft, then compare it with the original.
Paste recipe text
Copy a family recipe, message or document. Clear Ingredients and Method headings help turn the text into an editable draft.
Enter it manually
Open a blank recipe and add only the details you know. It uses the same editor as imported recipes.
Review before you rely on it
A saved recipe stays editable
Keep the practical details
- Title, description and author
- Yield and preparation, cooking and total times
- Ingredients and ordered method steps
- Nutrition when the source provides it
- Source link for attribution and context
Make it work for your kitchen
- Correct anything that was misread
- Add substitutions and private notes
- Group recipes into named collections
- Print a clean cooking copy
- Export your recipe as JSON
Clear expectations
What can and cannot be imported
Big Recipe Book works best with public recipe pages that can be opened without signing in. It does not bypass protected or login-only pages.
Photos, screenshots and PDFs can also be imported, but handwriting, shadows and complex layouts can introduce mistakes. Review quantities and fractions before saving. Images from website imports remain hosted by the original source and may later expire or block display.