Every cookbook you own, ready to cook.

salt & sumac is the cookbook companion that turns the books you love into recipes made for the kitchen.

Tap any cover behind this card to lift it.

Same page. Easier to cook from.

Here's a recipe as your cookbook prints it. Flip the switch to see it in salt & sumac.

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The Butter Ledger

Brown butter sumac shortbread

Brown the butter until it smells like toffee, then let it cool before it meets the sugar. Sumac keeps the richness bright.

1 cup (2 sticks) unsalted butter
½ cup granulated sugar
2 cups all-purpose flour
½ teaspoon fine salt
1½ teaspoons ground sumac
2 tablespoons demerara sugar

Brown the butter in a light pan over medium heat, then pour into a bowl and chill until just firm, about 1 hour. Beat with the sugar until pale. Add the flour, salt and 1 teaspoon of the sumac and mix until it just holds. Press into an 8-inch pan, sprinkle with the demerara and remaining sumac, and bake at 325°F for 30 to 35 minutes, until golden at the edges.

Inside every book on your shelf

sumac

7 recipes across 5 of your books

Sumac roast chicken

Sumac & Smoke, p. 112

Brown butter sumac shortbread

The Butter Ledger, p. 84

Fattoush with crisp pita

Green Sauce, p. 41

Sumac onions

Spice Drawer, p. 19

Lamb kofta, sumac yogurt

Small Plates, Big Table, p. 156

Or scroll a wall of dish photos from every book you own when you don't know what you want yet.

You own 50 cookbooks. You cook from five.

With salt & sumac, all 50 are ready to cook.

Built for one shelf first

I'm Mel. I bake from cookbooks, and I own 164 of them. Most sat on the shelf while I cooked from the same few.

So I built salt & sumac for my own shelf: every book in one place, every recipe in grams, and every bake logged with what I'd change next time.

Now I'm opening it up to other collectors.

Mel, founder

Bring your books back into the kitchen.

Join the waitlist for the private beta. We'll only email you about the beta.