Gastronomicon

For gastronomes, foodies & dinner party lovers!

The cookbook
for people who
love cooking.

From a macros-compliant lunch for two to a twenty course feast for sixty, Gastronomicon helps you get organised so you can focus on cooking. Recipes import in seconds, steps are clear, shopping lists build themselves, and the only thing left is to crank up the stove!

The Gastronomicon — an aged leather cookbook surrounded by herbs, copper pans and handwritten recipe cards

a tour through the kitchen

Built to be your companion in the kitchen.

the recipe, reinvented

Recipes made for cooks.

Cook step by step, with only the ingredients you need at each one. Scale from four people to sixty in a tap. No distracting ads, no autoplay video. No fluff, just stuff.

Confit Duck Legfour ways with one recipe
read
Confit Duck Leg
from nan's birthday book, '76
4 legsduck, on the bone
120 mLduck fat, rendered
1 sprigthyme
cook
Sear the duck legs
2Build the confit bath5 min
duck fat120 mLthyme1 spriggarlic1 clove
3Slow-cook at 90°C
scale
servings60
42060
duck legs4 legs60 legs
duck fat120 mL1.8 L
thyme1 sprig15 sprigs
clean
  • no banner ads
  • no autoplay video
  • no jump-to-recipe
  • no newsletter modal
  • just the recipe

from anywhere, into your own cookbook

Import recipes from a photo, a URL, or scribbled notes.

Snap your family's secret handwritten recipe. Paste a link. Take a photo from your favourite cookbook. Gastronomicon parses it into a clean, scalable recipe — ingredients, steps and quantities, all sorted.

Import recipepaste · upload · drop
📷
nan's recipe card, '76
bonappetit.com/lamb
Aunt Lou says:
lamb shoulder, lots of garlic, red wine until fragrant…
into one clean recipe
Slow-Braised Lamb Shoulder
8 ingredients · 6 steps · serves 4

shop once, cook many

A shopping list that builds itself.

Pull twenty recipes together and the ingredients merge — grams meet kilos, count units stay separate, and the same ingredient shows up just once. Broken down by store.

Saturday market list62 items · 21 courses
🧄
garlic
5 recipes
0.5 kg
🌿
rosemary
3 recipes
12 sprigs
🍋
lemons
4 recipes
18
🥩
lamb shoulder
course 12
6.4 kg
fennel bulbs
course 4
9
🫒
olive oil
8 recipes
1.4 L
merged · deduped · ready to shop

know what you're feeding people

Nutrition, triangulated from real sources.

Macros and energy roll up from AUSNUT, USDA data — with confidence ratings so you know which numbers to trust. So you can see how much butter you're really eating!

Per serve · Confit Duck Legconfidence 0.91
energy
612kcal
protein
38g
fat
44g
carbs
12g
sourced from
AUSNUT 2011-1355%
USDA FoodData Central35%
custom IUC rows10%

your pantry, your rules

Add your own custom ingredients.

Got a smoked koji butter you make in batches? A friend's olive oil? Drop it in with your own density, units and macros — it'll behave like every other ingredient in the library.

New ingredientfrom your pantry
name
Smoked koji butter← yours
density
0.92 g/mL
base unit
g
kcal/100g
732
protein
1.4
fat
81
Behaves like every other ingredientsaved

the story behind the spice

Ingredient lore, woven in.

Every ingredient comes with its history and culinary heritage — perfect for the menu cards, the dinner-table chat, or just satisfying your own curiosity.

SaffronCrocus sativus
🌼
origin
Iran · Spain · Kashmir
first cultivated
~1500 BC, Crete
The world's most expensive spice by weight — each crimson stigma plucked by hand from a flower that blooms one week a year. Painted in Minoan frescoes; traded along the Silk Road; said to colour the robes of Buddhist monks since the 6th century.
earthyhoneyedmetallic goldPersian ricepaellabouillabaisse

the night, choreographed

Everyone on the same page

Guests can be invited in the app with a beautiful customisable menu. Got mates helping out? Assign courses to specific people, and beverage allocations too, if you feel like it!

Taste Le Tour20 courses · 60 covers
the crew
M
Mark
A
Asha
B
Ben
L
Lou
S
Sam
course 11020
guest pours48 of 60 in
01 · Oyster
Priya bringing Muscadet, Pépière '22
🍷
07 · Beetroot tart
Theo bringing Pinot Noir, Movia
🍷
12 · Confit duck
Asha bringing Saint-Joseph, Faury '20
🍷
18 · Cheese
Sam bringing Tokaji 5 puttonyos
🍷
12 courses still uncoverednudge guests