HEARTH Design
Flow · I

The first recipe.

Sign in, paste a recipe into Hearth, read it, scale it for tonight's table, edit a step, save. From the sage cover to a library of one — end to end.

Hearth Press
HEARTH

A beautiful home
for your recipes.

I · Welcome

The only sage moment in the flow. Foil-stamped wordmark, Apple + Google, nothing else.

Continue with Apple

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HEARTH
I · Beginning

The beginning
of a library.

import a recipe

II · Library · empty

Designed empty state, not a to-do — typography-only chapter opener with an italic-Ochre invitation at the foot. Tap is internal now: the invitation opens the Import surface inside the app. Rhymes with Flow III's 'When you're ready —' but stays one line so the chapter-opener above carries the editorial weight.

Tap — import a recipe →

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Bring in a recipe
From anywhere

Bring a recipe
home.

III · Import · surface

The entry point. A textarea — not a single-line field — accepts whatever the cook hands it: a link, a recipe texted from a friend, a chunk pasted from Notes. The AI auto-detects what it got on submit. Below, a co-equal 'Scan a photo' doorway with an em-dash 'or' divider between — both options visible at once, the cook picks by acting. The halo lands on the textarea as the main-line continuation. Two sub-flows descend: the photo arc (source sheet → transcription gate → Import preview) and the share-sheet path off Safari (an alternate doorway from outside the app, also landing at the Import preview).

Paste a recipe

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Photo · sub-flow
Source sheet

Native iOS action sheet for the new-recipe path — Take Photo · Choose from Library · Cancel. Same OS sheet Flow IV uses for the photo-add arc; here it opens after the cook taps 'Scan a photo' on the import surface. Hearth doesn't reskin platform pickers; voice lives in what comes next.

Choose from Library

Bring in a recipe

— reading the page —

Photo · processing

The wait. After the cook picks a photo, AI vision does the slow work — reading cursive on grandma's pink paper, transcribing the recipe verbatim. Centered on cream: a small typographic 'page' — five Ochre hairlines at varying widths that draw left-to-right and fade in sequence (each animation-delay offset so the wave never empties), suggesting the AI reading line by line down the page. Italic Lora '— reading the page —' beneath, in the system's own voice. No spinner, no progress bar, no percentage — those are SaaS chrome. No fake-photo graphic either — a paper-warmth placeholder where the cook's actual photo isn't would read as cosplay. Honors prefers-reduced-motion (lines settle into their drawn state, no animation). No tap target — the screen auto-advances to the transcription gate when vision completes. Cancel is the only out.

(auto)

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Bring in a recipe

From your photograph.


Grandma's Corn Ragu

serves 4

4 ears corn, kernals cut off the cob

1 large shollot, finely diced

2 tbsp olive oil

1 cup dry white wine

3 tbsp unsalted butter

small handful basil, torn

sauté shollot in olive oil, 2 minutes

add corn and wine, simmer until reduced

swirl in butter at the end

top with basil and a little salt

— Edit anything we got wrong. —

Photo · transcription gate

The new screen between photo capture and the structured preview. Hearth's vision pipeline transcribes the source verbatim — no restructuring, no reordering — and the cook reviews the transcription against the original photo before the AI structures it. Two failure modes are separated: transcription errors (handled in this gate), structure errors (handled at the Import preview). Heirloom photos carry a structurally worse OCR baseline; this is where Hearth earns its trust on hard inputs. Dotted-Ochre underlines mark low-confidence words. Continue commits the transcription and lands the cook on the photo-variant Import preview.

Continue

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Editing

Grandma's Corn Ragu

Serves


Notes

From Grandma Ruth's recipe box.


Ingredients serves
  • corn, kernels cut off the cob
  • large shallot, finely diced
  • olive oil
  • dry white wine
  • unsalted butter
  • basil, torn

    grandma was heavier-handed


Method
  1. i. sauté shallot in olive oil, 2 minutes
  2. ii. add corn and wine, simmer until reduced

    or until barely glossy

  3. iii. swirl in butter at the end
  4. iv. top with basil and a little salt
Structured edit · from photograph

Same structured-edit layout as the main-line V — same top bar ('Cancel · EDITING · Save'), same affordances, same inline-edit grammar. The deltas: the From-URL chip falls away (no URL), and the hero slot renders an empty placeholder (dashed-border cream box with italic-Ochre '— add a photo —' invitation) since the cook hasn't taken a dish photo yet — they only photographed the source card, which Hearth keeps in data but doesn't re-render here. Recipe content matches the transcription gate — Grandma's Corn Ragu, serves 4, no minutes (handwritten cards rarely carry one). Notes block arrives populated with what the AI extracted from the card ('From Grandma Ruth's recipe box.'); the cook adds her voice underneath as she returns over time. The basil line uses the combobox's free-text mode ('small handful'), and an AI-extracted margin note rides under it ('grandma was heavier-handed'). Save commits the recipe to the library; the source photograph stays attached in data forever.

Save

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Share sheet · sub-flow
table.kitchen Dinner

Late summer · July 12

Summer Corn & Basil Ragù

A brothy, buttery late-summer ragù that happens when you overshop at the farmers' market. Almost all pantry — corn, basil, a little wine, a spoon of white miso to finish.

Serves 4 · 50 minutes · One pan

Ingredients

  • 6 ears sweet corn, kernels scraped (cobs reserved)
  • 1 shallot, minced
  • 3 garlic cloves, thinly sliced
  • 1 cup dry white wine
  • 1 tbsp white miso
  • 1 cup basil leaves, torn
  • 3 tbsp unsalted butter
  • olive oil, salt, black pepper

Method

  1. Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain.
  2. Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds.
  3. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy.
  4. Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 8 minutes — it should thicken to a loose ragù.

Continue reading →

Mobile Safari · article

Alternate entrance — the cook is reading a recipe on the web. The ochre halo marks where the share tap happens; the iOS share sheet (next) leads back to the Import preview on the main line.

Safari share button

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Share sheet

iOS share sheet over the dimmed article. Hearth halo'd as the destination. The handoff lands the cook back at the Import preview on the main line — same screen, different doorway.

Hearth app

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Bring in a recipe
From anywhere

Bring a recipe
home.

IV · Import · surface, pasted

Same composition as III with a chunk of pasted recipe text filling the textarea — the kind a friend might text. The 'Scan a photo' doorway falls away once the cook has committed to the paste path. A full-width Foil-Light Primary pill — same grammar as Flow III's 'Send to Hearth Press' — appears below the textarea, halo'd as the next tap. The next tap lands in the Import preview where Hearth has already extracted the recipe in its own voice.

Tap Import

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Editing
From table.kitchen

Summer Corn & Basil Ragù

Serves min


Notes

— add a note —


Ingredients serves
  • sweet corn, kernels scraped (cobs reserved)
  • shallot, minced
  • garlic, thinly sliced
  • dry white wine
  • white miso
  • basil leaves, torn
  • unsalted butter

    Cultured if I have it.

  • Olive oil, salt, black pepper

Method
  1. 6 ears sweet corn · 3 cups water
    i. Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain.
  2. olive oil · 1 shallot · 3 garlic cloves
    ii. Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds.
  3. the scraped kernels · salt
    iii. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy.
  4. 1 cup white wine · 2 cups corn stock · 1 tbsp white miso
    iv. Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 8 minutes — it should thicken to a loose ragù.

    10–12 minutes — thickens better.

  5. 3 tbsp butter · 1 cup basil · black pepper
    v. Off heat, stir in butter and torn basil. Taste; pepper heavily.
  6. toasted bread or polenta
    vi. Spoon onto toasted bread or polenta.
V · Import · structured edit

The shared destination for all three import doorways. An unsaved import is, by definition, an editing surface — top bar reads 'Cancel · EDITING · Save' so the cook never doubts what kind of screen they're on. Every field is inline-editable, every affordance visible at all times: title in Lora display (no form-field box); serves N and minutes carry dotted-Ochre underlines; ingredients render as a type-aware trio per line (qty · unit ▾ · name) where the unit combobox accepts standard units AND 'pinch', 'small handful', 'to taste'; method steps in the italic-Roman grammar with mise lines; notes block sits between meta and ingredients (empty invitation here, populated on the photo path). AI-extracted inline comments arrive pre-populated where the source carried marginalia (here: 'Cultured if I have it.' on the miso line). Save commits the recipe to the library. The Editing sub-flow below shows the unit-combobox in its open state — the most distinctive of the inline-edit affordances.

Save

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Editing · sub-flow
Editing
From table.kitchen

Summer Corn & Basil Ragù

Serves min


Notes

— add a note —


Ingredients serves
  • sweet corn, kernels scraped (cobs reserved)
  • shallot, minced
  • garlic, thinly sliced
  • 1 dry white wine
  • white miso
  • basil leaves, torn
  • unsalted butter

    Cultured if I have it.

  • Olive oil, salt, black pepper

Method
  1. 6 ears sweet corn · 3 cups water
    i. Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain.
  2. olive oil · 1 shallot · 3 garlic cloves
    ii. Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds.
  3. the scraped kernels · salt
    iii. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy.
  4. 1 cup white wine · 2 cups corn stock · 1 tbsp white miso
    iv. Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 8 minutes — it should thicken to a loose ragù.

    10–12 minutes — thickens better.

  5. 3 tbsp butter · 1 cup basil · black pepper
    v. Off heat, stir in butter and torn basil. Taste; pepper heavily.
  6. toasted bread or polenta
    vi. Spoon onto toasted bread or polenta.
Unit picker · open

The cook taps the unit on the white-wine line; the closed '[cup ▾]' token is replaced in place by a typographic radio strip — '— tsp · Tbsp · cup · g · other —'. Same vocabulary as Flow VI's measure picker (cups/grams/oz on the eyebrow row): em-dash bookends, middot separators, italic Lora Ochre, current selection (cup) larger and Ink with the chapter-rule hairline beneath. The line wraps so 'dry white wine' flows beneath the strip — the picker gets the full row, the name still reads. The halo lands on 'g' as the cook's next tap (the volume→weight switch is the most common reason a cook reaches for this picker). 'Other' is the escape hatch for free-text long-tail measures (knob, small handful, to taste). The other inline affordances — qty number, name text, title display, notes block, method-step text — work the same way: tap the field, it opens in place. This screen demonstrates the pattern; the others follow.

cup

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HEARTH
1 recipe
VI · Library · one recipe

The emotional payoff. A library of one. Same header, same folio.

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Flow · II

The page, lived in.

The cookbook page is alive. From a single resting view, five things the cook does to it — scaling tonight's portions, editing a step, writing in the margin, leaving a comment beside an ingredient, switching cups for grams. Each is its own sub-flow off the same page.

From table.kitchen

Summer Corn & Basil Ragù

A brothy, buttery late-summer ragù that happens when you overshop at the farmers' market. Almost all pantry — corn, basil, a little wine, a spoon of white miso to finish.


Notes

— add a note —


Ingredients
  • 6 ears sweet corn, kernels scraped (cobs reserved)
  • 1 shallot, minced
  • 3 cloves garlic, thinly sliced
  • 1 cup dry white wine
  • 1 tbsp white miso
  • 1 cup basil leaves, torn
  • 3 tbsp ( 42 g, 1.5 oz ) unsalted butter

    Cultured if I have it.

  • Olive oil, salt, black pepper

Method
  1. 6 ears sweet corn · 3 cups water
    i. Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain.
  2. olive oil · 1 shallot · 3 garlic cloves
    ii. Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds.
  3. the scraped kernels · salt
    iii. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy.
  4. 1 cup white wine · 2 cups corn stock · 1 tbsp white miso
    iv. Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 8 minutes — it should thicken to a loose ragù.
  5. 3 tbsp butter · 1 cup basil · black pepper
    v. Off heat, stir in butter and torn basil. Taste; pepper heavily.
  6. toasted bread or polenta
    vi. Spoon onto toasted bread or polenta.

— page 1 —

I · Recipe · detail

The springboard. Hero photo, Lora title, ingredients eyebrow with serves 4 on the left and IN CUPS on the right, method set in Roman numerals. No halo on the main line — every halo lives on the first cell of each sub-flow below, where the cook's specific gesture (tap serves, long-press a step, tap the notes invitation, long-press for comment, tap IN CUPS) is taught in context. Five sub-flows fan beneath this one page; together they are how the cook lives in it.

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Scale · sub-flow

From table.kitchen

Summer Corn & Basil Ragù

A brothy, buttery late-summer ragù that happens when you overshop at the farmers' market. Almost all pantry — corn, basil, a little wine, a spoon of white miso to finish.


Notes

— add a note —


Ingredients
  • 6 ears sweet corn, kernels scraped (cobs reserved)
  • 1 shallot, minced
  • 3 cloves garlic, thinly sliced
  • 1 cup dry white wine
  • 1 tbsp white miso
  • 1 cup basil leaves, torn
  • 3 tbsp ( 42 g, 1.5 oz ) unsalted butter

    Cultured if I have it.

  • Olive oil, salt, black pepper

Method
  1. 6 ears sweet corn · 3 cups water
    i. Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain.
  2. olive oil · 1 shallot · 3 garlic cloves
    ii. Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds.
  3. the scraped kernels · salt
    iii. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy.
  4. 1 cup white wine · 2 cups corn stock · 1 tbsp white miso
    iv. Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 8 minutes — it should thicken to a loose ragù.
  5. 3 tbsp butter · 1 cup basil · black pepper
    v. Off heat, stir in butter and torn basil. Taste; pepper heavily.
  6. toasted bread or polenta
    vi. Spoon onto toasted bread or polenta.

— page 1 —

Recipe · detail

The cookbook-page moment. Hero photo, Lora title, method set in Roman numerals. The Ingredients eyebrow reads INGREDIENTS · serves 4, with 'serves 4' typeset as an inline-link cross-reference (Lora italic Ochre, 1px ochre underline). The ochre halo marks it as the next tap.

Tap serves 4

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From table.kitchen

Summer Corn & Basil Ragù

A brothy, buttery late-summer ragù that happens when you overshop at the farmers' market. Almost all pantry — corn, basil, a little wine, a spoon of white miso to finish.


Notes

— add a note —


Ingredients
  • 6 ears sweet corn, kernels scraped (cobs reserved)
  • 1 shallot, minced
  • 3 cloves garlic, thinly sliced
  • 1 cup dry white wine
  • 1 tbsp white miso
  • 1 cup basil leaves, torn
  • 3 tbsp ( 42 g, 1.5 oz ) unsalted butter

    Cultured if I have it.

  • Olive oil, salt, black pepper

Method
  1. 6 ears sweet corn · 3 cups water
    i. Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain.
  2. olive oil · 1 shallot · 3 garlic cloves
    ii. Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds.
  3. the scraped kernels · salt
    iii. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy.
  4. 1 cup white wine · 2 cups corn stock · 1 tbsp white miso
    iv. Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 8 minutes — it should thicken to a loose ragù.
  5. 3 tbsp butter · 1 cup basil · black pepper
    v. Off heat, stir in butter and torn basil. Taste; pepper heavily.
  6. toasted bread or polenta
    vi. Spoon onto toasted bread or polenta.

— page 1 —

Portion · overlay

The dreamy moment. The page lightens under a cream wash and blurs behind, and the scale strip floats centered in the viewport — '— 2 · 4 · 6 · 8 · 12 —'. The current yield (4) sits currently-selected and larger, carrying the chapter-rule hairline beneath. The ochre halo lands on 8 as the next tap. No card, no border, no pill — the blur is the container. Scale is a lens over a fixed recipe; no Save.

Tap 8

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From table.kitchen

Summer Corn & Basil Ragù

A brothy, buttery late-summer ragù that happens when you overshop at the farmers' market. Almost all pantry — corn, basil, a little wine, a spoon of white miso to finish.


Notes

— add a note —


Ingredients
  • 12 ears sweet corn, kernels scraped (cobs reserved)
  • 2 shallots, minced
  • 6 cloves garlic, thinly sliced
  • 2 cups dry white wine
  • 2 tbsp white miso
  • 2 cups basil leaves, torn
  • 6 tbsp ( 85 g, 3 oz ) unsalted butter

    Cultured if I have it.

  • Olive oil, salt, black pepper

Method
  1. 12 ears sweet corn · 6 cups water
    i. Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain.
  2. olive oil · 2 shallots · 6 garlic cloves
    ii. Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds.
  3. the scraped kernels · salt
    iii. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy.
  4. 2 cups white wine · 4 cups corn stock · 2 tbsp white miso
    iv. Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 8 minutes — it should thicken to a loose ragù.
  5. 6 tbsp butter · 2 cups basil · black pepper
    v. Off heat, stir in butter and torn basil. Taste; pepper heavily.
  6. toasted bread or polenta
    vi. Spoon onto toasted bread or polenta.

— page 1 —

Recipe · detail, scaled

The page quietly rerendered at serves 8 — ingredient quantities and each method step's mise doubled. Step TEXT is unchanged; timing and pan cues are cook judgment, not math. The lens has done its work.

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Edit · sub-flow
Recipe · long-press menu

Long-press on a step opens an iOS-style context menu. The page blurs and dims; step iv is plucked above the dim layer with a soft shadow; a quiet two-row menu — Edit · Delete — floats below. This is the discoverability answer: there is no Edit button, long-press is the single entry point.

Edit

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Editing · step iv
From table.kitchen

Summer Corn & Basil Ragù

A brothy, buttery late-summer ragù that happens when you overshop at the farmers' market. Almost all pantry — corn, basil, a little wine, a spoon of white miso to finish.


Notes

— add a note —


Ingredients
  • 6 ears sweet corn, kernels scraped (cobs reserved)
  • 1 shallot, minced
  • 3 cloves garlic, thinly sliced
  • 1 cup dry white wine
  • 1 tbsp white miso
  • 1 cup basil leaves, torn
  • 3 tbsp ( 42 g, 1.5 oz ) unsalted butter

    Cultured if I have it.

  • Olive oil, salt, black pepper

Method
  1. 6 ears sweet corn · 3 cups water
    i. Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain.
  2. olive oil · 1 shallot · 3 garlic cloves
    ii. Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds.
  3. the scraped kernels · salt
    iii. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy.
  4. 1 cup white wine · 2 cups corn stock · 1 tbsp white miso
    iv.
  5. 3 tbsp butter · 1 cup basil · black pepper
    v. Off heat, stir in butter and torn basil. Taste; pepper heavily.
  6. toasted bread or polenta
    vi. Spoon onto toasted bread or polenta.

— page 1 —

Recipe · editing step iv

Inline edit — step iv is swapped for a live textarea inside the recipe page, '8 minutes' updated to '10–12 minutes.' The page stays put so the cook keeps their bearings; the iOS keyboard is docked at the foot. Save commits the change; Cancel discards.

Save

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From table.kitchen

Summer Corn & Basil Ragù

A brothy, buttery late-summer ragù that happens when you overshop at the farmers' market. Almost all pantry — corn, basil, a little wine, a spoon of white miso to finish.

Serves 4 50 minutes


Ingredients
  • 6 ears sweet corn, kernels scraped (cobs reserved)
  • 1 shallot, minced
  • 3 cloves garlic, thinly sliced
  • 1 cup dry white wine
  • 1 tbsp white miso
  • 1 cup basil leaves, torn
  • 3 tbsp ( 42 g, 1.5 oz ) unsalted butter

    Cultured if I have it.

  • Olive oil, salt, black pepper

Method
  1. 6 ears sweet corn · 3 cups water
    i. Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain.
  2. olive oil · 1 shallot · 3 garlic cloves
    ii. Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds.
  3. the scraped kernels · salt
    iii. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy.
  4. 1 cup white wine · 2 cups corn stock · 1 tbsp white miso
    iv. Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 10–12 minutes — it should thicken to a loose ragù.
  5. 3 tbsp butter · 1 cup basil · black pepper
    v. Off heat, stir in butter and torn basil. Taste; pepper heavily.
  6. toasted bread or polenta
    vi. Spoon onto toasted bread or polenta.
Recipe · saved

Same page, quietly updated. Step iv now reads '10–12 minutes.' No celebration, no banner — the book-spine test holds.

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Notes · sub-flow

From table.kitchen

Summer Corn & Basil Ragù

A brothy, buttery late-summer ragù that happens when you overshop at the farmers' market. Almost all pantry — corn, basil, a little wine, a spoon of white miso to finish.


Notes

— add a note —


Ingredients
  • 6 ears sweet corn, kernels scraped (cobs reserved)
  • 1 shallot, minced
  • 3 cloves garlic, thinly sliced
  • 1 cup dry white wine
  • 1 tbsp white miso
  • 1 cup basil leaves, torn
  • 3 tbsp ( 42 g, 1.5 oz ) unsalted butter

    Cultured if I have it.

  • Olive oil, salt, black pepper

Method
  1. 6 ears sweet corn · 3 cups water
    i. Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain.
  2. olive oil · 1 shallot · 3 garlic cloves
    ii. Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds.
  3. the scraped kernels · salt
    iii. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy.
  4. 1 cup white wine · 2 cups corn stock · 1 tbsp white miso
    iv. Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 8 minutes — it should thicken to a loose ragù.
  5. 3 tbsp butter · 1 cup basil · black pepper
    v. Off heat, stir in butter and torn basil. Taste; pepper heavily.
  6. toasted bread or polenta
    vi. Spoon onto toasted bread or polenta.

— page 1 —

Recipe · empty block

The onboarding moment. Notes live as a peer section to Ingredients and Method, placed BETWEEN meta and ingredients — reading order is author's voice → cook's voice → what you need → how to make it. The block is empty, so the section carries only the eyebrow and the typographic invitation '— add a note —' in italic Ochre, mirroring Flow III's 'When you're ready to make these into a book —' grammar. The halo lands on the invitation.

Tap — add a note —

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Adding a note
From table.kitchen

Summer Corn & Basil Ragù

A brothy, buttery late-summer ragù that happens when you overshop at the farmers' market. Almost all pantry — corn, basil, a little wine, a spoon of white miso to finish.


Notes

Ingredients
  • 6 ears sweet corn, kernels scraped (cobs reserved)
  • 1 shallot, minced
  • 3 cloves garlic, thinly sliced
  • 1 cup dry white wine
  • 1 tbsp white miso
  • 1 cup basil leaves, torn
  • 3 tbsp ( 42 g, 1.5 oz ) unsalted butter

    Cultured if I have it.

  • Olive oil, salt, black pepper

Method
  1. 6 ears sweet corn · 3 cups water
    i. Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain.
  2. olive oil · 1 shallot · 3 garlic cloves
    ii. Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds.
  3. the scraped kernels · salt
    iii. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy.
  4. 1 cup white wine · 2 cups corn stock · 1 tbsp white miso
    iv. Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 8 minutes — it should thicken to a loose ragù.
  5. 3 tbsp butter · 1 cup basil · black pepper
    v. Off heat, stir in butter and torn basil. Taste; pepper heavily.
  6. toasted bread or polenta
    vi. Spoon onto toasted bread or polenta.

— page 1 —

Notes · compose

The invitation is replaced in place by an empty textarea, high in the body between meta and ingredients. No field border, hairline underline only — the voice is a cookbook margin, not a form. Cancel (tertiary Ash) · Save (Ochre) floats to the right under the textarea. iOS keyboard docks at the foot; the page auto-scrolls the textarea into the visible band above it. Save is halo'd as the handoff. Apple Notes grammar — the cook types whatever they want, no metadata imposed.

Tap Save

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From table.kitchen

Summer Corn & Basil Ragù

A brothy, buttery late-summer ragù that happens when you overshop at the farmers' market. Almost all pantry — corn, basil, a little wine, a spoon of white miso to finish.


Notes

Halved the salt — nicer balance.


Ingredients
  • 6 ears sweet corn, kernels scraped (cobs reserved)
  • 1 shallot, minced
  • 3 cloves garlic, thinly sliced
  • 1 cup dry white wine
  • 1 tbsp white miso
  • 1 cup basil leaves, torn
  • 3 tbsp ( 42 g, 1.5 oz ) unsalted butter

    Cultured if I have it.

  • Olive oil, salt, black pepper

Method
  1. 6 ears sweet corn · 3 cups water
    i. Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain.
  2. olive oil · 1 shallot · 3 garlic cloves
    ii. Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds.
  3. the scraped kernels · salt
    iii. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy.
  4. 1 cup white wine · 2 cups corn stock · 1 tbsp white miso
    iv. Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 8 minutes — it should thicken to a loose ragù.
  5. 3 tbsp butter · 1 cup basil · black pepper
    v. Off heat, stir in butter and torn basil. Taste; pepper heavily.
  6. toasted bread or polenta
    vi. Spoon onto toasted bread or polenta.

— page 1 —

Recipe · with note

The page quietly updated. The block now shows the cook's first voice — 'Halved the salt — nicer balance.' — as one Lora italic paragraph. No chrome, no date, no per-note affordance. Tap anywhere on the block to reopen the editor; the whole block is halo'd as the handoff. Weeks later, the cook returns to add more.

Tap the note

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Editing the note
From table.kitchen

Summer Corn & Basil Ragù

A brothy, buttery late-summer ragù that happens when you overshop at the farmers' market. Almost all pantry — corn, basil, a little wine, a spoon of white miso to finish.


Notes

Ingredients
  • 6 ears sweet corn, kernels scraped (cobs reserved)
  • 1 shallot, minced
  • 3 cloves garlic, thinly sliced
  • 1 cup dry white wine
  • 1 tbsp white miso
  • 1 cup basil leaves, torn
  • 3 tbsp ( 42 g, 1.5 oz ) unsalted butter

    Cultured if I have it.

  • Olive oil, salt, black pepper

Method
  1. 6 ears sweet corn · 3 cups water
    i. Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain.
  2. olive oil · 1 shallot · 3 garlic cloves
    ii. Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds.
  3. the scraped kernels · salt
    iii. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy.
  4. 1 cup white wine · 2 cups corn stock · 1 tbsp white miso
    iv. Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 8 minutes — it should thicken to a loose ragù.
  5. 3 tbsp butter · 1 cup basil · black pepper
    v. Off heat, stir in butter and torn basil. Taste; pepper heavily.
  6. toasted bread or polenta
    vi. Spoon onto toasted bread or polenta.

— page 1 —

Notes · edit

The same editor surface as compose, now populated with the note's current text. Cook is about to add the memory-note — '— Sam's 30th. Doubled it. Everyone wanted seconds. —' — into the same block, flowing after the first voice. Same hairline underline, same Cancel/Save grammar. Save halo'd as the handoff. The block is one note that grows, not a list of notes.

Tap Save

Inspect at 1×

From table.kitchen

Summer Corn & Basil Ragù

A brothy, buttery late-summer ragù that happens when you overshop at the farmers' market. Almost all pantry — corn, basil, a little wine, a spoon of white miso to finish.


Notes

Halved the salt — nicer balance. — Sam's 30th. Doubled it. Everyone wanted seconds. —


Ingredients
  • 6 ears sweet corn, kernels scraped (cobs reserved)
  • 1 shallot, minced
  • 3 cloves garlic, thinly sliced
  • 1 cup dry white wine
  • 1 tbsp white miso
  • 1 cup basil leaves, torn
  • 3 tbsp ( 42 g, 1.5 oz ) unsalted butter

    Cultured if I have it.

  • Olive oil, salt, black pepper

Method
  1. 6 ears sweet corn · 3 cups water
    i. Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain.
  2. olive oil · 1 shallot · 3 garlic cloves
    ii. Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds.
  3. the scraped kernels · salt
    iii. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy.
  4. 1 cup white wine · 2 cups corn stock · 1 tbsp white miso
    iv. Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 8 minutes — it should thicken to a loose ragù.
  5. 3 tbsp butter · 1 cup basil · black pepper
    v. Off heat, stir in butter and torn basil. Taste; pepper heavily.
  6. toasted bread or polenta
    vi. Spoon onto toasted bread or polenta.

— page 1 —

Recipe · expanded note

The close of the sub-flow. The block carries both voices in one continuous Lora italic body — the cook-note and the memory-note running together, no separation, no metadata between them. Apple Notes honest: one block, everything the cook wanted to remember. No halo — the sub-flow is done.

Inspect at 1×
Line comments · sub-flow

From table.kitchen

Summer Corn & Basil Ragù

A brothy, buttery late-summer ragù that happens when you overshop at the farmers' market. Almost all pantry — corn, basil, a little wine, a spoon of white miso to finish.


Notes

Halved the salt — nicer balance. — Sam's 30th. Doubled it. Everyone wanted seconds. —


Ingredients
  • 6 ears sweet corn, kernels scraped (cobs reserved)
  • 1 shallot, minced
  • 3 cloves garlic, thinly sliced
  • 1 cup dry white wine
  • 1 tbsp white miso
  • 1 cup basil leaves, torn
  • 3 tbsp ( 42 g, 1.5 oz ) unsalted butter

    Cultured if I have it.

  • Olive oil, salt, black pepper

Method
  1. 6 ears sweet corn · 3 cups water
    i. Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain.
  2. olive oil · 1 shallot · 3 garlic cloves
    ii. Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds.
  3. the scraped kernels · salt
    iii. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy.
  4. 1 cup white wine · 2 cups corn stock · 1 tbsp white miso
    iv. Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 8 minutes — it should thicken to a loose ragù.
  5. 3 tbsp butter · 1 cup basil · black pepper
    v. Off heat, stir in butter and torn basil. Taste; pepper heavily.
  6. toasted bread or polenta
    vi. Spoon onto toasted bread or polenta.

— page 1 —

Recipe · pre-comment

Starting state. Picks up where the Notes sub-flow left off — the global Notes block already carries both voices ('Halved the salt — nicer balance. — Sam's 30th. Doubled it. Everyone wanted seconds. —'). No line-item comments yet. The halo lands on step iv — long-press opens the step menu.

Long-press step iv

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Step · long-press menu

The same three-row context menu the Edit sub-flow uses, now with Comment as the first row and halo'd as the tap target. Edit is secondary (rare — it changes the recipe body); Delete tertiary. The Edit sub-flow halos Edit via the same shared component; the halo is the storyboard's overlay, not a UI state. Discoverability through gesture, not chrome.

Tap Comment

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Commenting on step iv
From table.kitchen

Summer Corn & Basil Ragù

A brothy, buttery late-summer ragù that happens when you overshop at the farmers' market. Almost all pantry — corn, basil, a little wine, a spoon of white miso to finish.


Notes

Halved the salt — nicer balance. — Sam's 30th. Doubled it. Everyone wanted seconds. —


Ingredients
  • 6 ears sweet corn, kernels scraped (cobs reserved)
  • 1 shallot, minced
  • 3 cloves garlic, thinly sliced
  • 1 cup dry white wine
  • 1 tbsp white miso
  • 1 cup basil leaves, torn
  • 3 tbsp ( 42 g, 1.5 oz ) unsalted butter

    Cultured if I have it.

  • Olive oil, salt, black pepper

Method
  1. 6 ears sweet corn · 3 cups water
    i. Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain.
  2. olive oil · 1 shallot · 3 garlic cloves
    ii. Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds.
  3. the scraped kernels · salt
    iii. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy.
  4. 1 cup white wine · 2 cups corn stock · 1 tbsp white miso
    iv. Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 8 minutes — it should thicken to a loose ragù.
  5. 3 tbsp butter · 1 cup basil · black pepper
    v. Off heat, stir in butter and torn basil. Taste; pepper heavily.
  6. toasted bread or polenta
    vi. Spoon onto toasted bread or polenta.

— page 1 —

Step · comment compose

A textarea opens beneath step iv, indented under the step's text column so it's visually anchored to what it annotates. Cancel · Save in the now-familiar grammar. Save halo'd. iOS keyboard docked; page auto-scrolls the textarea into the visible band above it. Same editor voice as Notes, smaller register — a pencil in the margin, not a form field.

Tap Save

Inspect at 1×

From table.kitchen

Summer Corn & Basil Ragù

A brothy, buttery late-summer ragù that happens when you overshop at the farmers' market. Almost all pantry — corn, basil, a little wine, a spoon of white miso to finish.


Notes

Halved the salt — nicer balance. — Sam's 30th. Doubled it. Everyone wanted seconds. —


Ingredients
  • 6 ears sweet corn, kernels scraped (cobs reserved)
  • 1 shallot, minced
  • 3 cloves garlic, thinly sliced
  • 1 cup dry white wine
  • 1 tbsp white miso
  • 1 cup basil leaves, torn
  • 3 tbsp ( 42 g, 1.5 oz ) unsalted butter

    Cultured if I have it.

  • Olive oil, salt, black pepper

Method
  1. 6 ears sweet corn · 3 cups water
    i. Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain.
  2. olive oil · 1 shallot · 3 garlic cloves
    ii. Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds.
  3. the scraped kernels · salt
    iii. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy.
  4. 1 cup white wine · 2 cups corn stock · 1 tbsp white miso
    iv. Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 8 minutes — it should thicken to a loose ragù.

    10–12 minutes — thickens better.

  5. 3 tbsp butter · 1 cup basil · black pepper
    v. Off heat, stir in butter and torn basil. Taste; pepper heavily.
  6. toasted bread or polenta
    vi. Spoon onto toasted bread or polenta.

— page 1 —

Recipe · step commented

Step iv now carries an inline comment — '10–12 minutes — thickens better.' — in Lora italic Ash, indented under the step text. No chrome, no date, no ceremony. The cook moves on to the ingredients: the halo lands on the butter line, where the same long-press gesture repeats at ingredient scope.

Long-press butter

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Commenting on butter
From table.kitchen

Summer Corn & Basil Ragù

A brothy, buttery late-summer ragù that happens when you overshop at the farmers' market. Almost all pantry — corn, basil, a little wine, a spoon of white miso to finish.


Notes

Halved the salt — nicer balance. — Sam's 30th. Doubled it. Everyone wanted seconds. —


Ingredients
  • 6 ears sweet corn, kernels scraped (cobs reserved)
  • 1 shallot, minced
  • 3 cloves garlic, thinly sliced
  • 1 cup dry white wine
  • 1 tbsp white miso
  • 1 cup basil leaves, torn
  • 3 tbsp ( 42 g, 1.5 oz ) unsalted butter
  • Olive oil, salt, black pepper

Method
  1. 6 ears sweet corn · 3 cups water
    i. Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain.
  2. olive oil · 1 shallot · 3 garlic cloves
    ii. Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds.
  3. the scraped kernels · salt
    iii. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy.
  4. 1 cup white wine · 2 cups corn stock · 1 tbsp white miso
    iv. Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 8 minutes — it should thicken to a loose ragù.

    10–12 minutes — thickens better.

  5. 3 tbsp butter · 1 cup basil · black pepper
    v. Off heat, stir in butter and torn basil. Taste; pepper heavily.
  6. toasted bread or polenta
    vi. Spoon onto toasted bread or polenta.

— page 1 —

Ingredient · comment compose

Same compose surface, this time beneath the butter line. Menu screen skipped — the long-press menu earlier in this sub-flow is the same menu for ingredients, and the binder doesn't need to teach it twice. Save halo'd.

Tap Save

Inspect at 1×

From table.kitchen

Summer Corn & Basil Ragù

A brothy, buttery late-summer ragù that happens when you overshop at the farmers' market. Almost all pantry — corn, basil, a little wine, a spoon of white miso to finish.


Notes

Halved the salt — nicer balance. — Sam's 30th. Doubled it. Everyone wanted seconds. —


Ingredients
  • 6 ears sweet corn, kernels scraped (cobs reserved)
  • 1 shallot, minced
  • 3 cloves garlic, thinly sliced
  • 1 cup dry white wine
  • 1 tbsp white miso
  • 1 cup basil leaves, torn
  • 3 tbsp ( 42 g, 1.5 oz ) unsalted butter

    Cultured if I have it.

  • Olive oil, salt, black pepper

Method
  1. 6 ears sweet corn · 3 cups water
    i. Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain.
  2. olive oil · 1 shallot · 3 garlic cloves
    ii. Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds.
  3. the scraped kernels · salt
    iii. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy.
  4. 1 cup white wine · 2 cups corn stock · 1 tbsp white miso
    iv. Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 8 minutes — it should thicken to a loose ragù.

    10–12 minutes — thickens better.

  5. 3 tbsp butter · 1 cup basil · black pepper
    v. Off heat, stir in butter and torn basil. Taste; pepper heavily.
  6. toasted bread or polenta
    vi. Spoon onto toasted bread or polenta.

— page 1 —

Recipe · fully annotated

The close of the sub-flow. Global note at the top carries both voices. Step iv carries its own. The butter line carries a comment beneath it — 'Cultured if I have it.' Nothing destroyed — the recipe body still reads as it was imported. What's on the page now is the personalization layer: the comments are what make a recipe that came from somewhere else into hers. This is the content the printed book will carry beyond the bare recipe — the proof-of-authorship that a library of saved URLs can't give you.

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Recipe menu · sub-flow
Recipe · header menu

The page-level menu — Apple Music's grammar at the recipe scope. Tap the ⋯ in the right nav and a small iOS-vibrancy popover drops from the trigger: View original ↗ (opens the source URL when one exists), Add to collection (stubbed; collections land later), Remove from library (vermillion, soft-delete). Unlike Flow I's long-press menu — a context menu on a specific step with a plucked-and-blurred backdrop — this is the page menu, so the backdrop only dims and the card anchors at the trigger.

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Flow · III

A cookbook of your own.

From a library of saved recipes to a book made with you — the boutique route, not the template.

Hearth Press

A cookbook
of your own.

Hardcover · 8×10 · premium paper. Designed with you — not from a template. About three weeks, first note to door.
II · A cookbook of your own

The second hardcover moment in the app. Sage cloth, foil-stamped title. Lede sets the expectation: hardcover, 8×10, designed with you, delivered in about three weeks.

Begin

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The occasion.

What are we making this for?

III · The occasion

Step i. Chapter-mark header over a quiet cluster of typographic chips — Mother's Day, Anniversary, Wedding, A phase of life, Just because — with a free-text fallback below. One chip shown in the selected state.

Continue

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The recipes.

What goes in the book — you can re-order them later in Settings.

  • Summer Corn & Basil Ragù

    table.kitchen

  • The Best Carrot Cake in the World

    Broma Bakery

  • Olive Oil & Yogurt Cake

    the marginalia

  • Wild Mushroom Toast

    Sunday Suppers

  • Charred Leeks Vinaigrette

    the marginalia

  • Slow-roast tomato pasta

    smittenkitchen.com

  • Brown-butter brassicas

    Bon Appétit

  • Chickpea & preserved-lemon stew

    Ottolenghi · Plenty

  • Honey-rye sourdough

    Tartine Bread

  • Burrata with stone fruit

    Alison Roman

  • Fennel confit

    table.kitchen

  • Anchovy salsa verde

    Chez Panisse Vegetables

  • Black-sesame banana bread

    NYT Cooking

  • Whole roasted cauliflower

    Zahav

  • Ricotta gnudi

    April Bloomfield

  • Tahini soft-serve

    Lottie + Doof

  • Grilled apricots, ricotta

    Bon Appétit

  • Brown-rice congee

    Hetty McKinnon

  • Saffron-onion tart

    Honey & Co.

  • Late-summer panzanella

    Six Seasons

  • Sweet-potato dahl

    Meera Sodha

  • Brûléed grapefruit

    Mom's index card

  • Cardamom buns

    Magnus Nilsson

  • Smoked-trout rillette

    NYT Cooking

  • Fig & sherry galette

    Claire Saffitz

  • Plum clafoutis

    Dorie Greenspan

  • Cucumber-buttermilk soup

    Six Seasons

  • Anchovy butter, radishes

    Chez Panisse

25 in the book about 80 pages around $139

IV · The recipes

Step ii. A stacked list — not the waterfall — of every library recipe with an ochre toggle on the right; filled = in the book, outlined = out. The waterfall stays reserved for in-app browsing. Below, the running colophon: '24 in the book · about 80 pages · around $139.'

Continue

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Layout.

The shape of the book.

Cover
Pages · no photo
Pages · one photo
Pages · two photos
Pages · three or more
V · Layout

Step iii. The structural picker — cover layout (Plate / Full-bleed), then three rows of page layouts organised by photo count (1 / 2 / 3+). The cook has to make the call before the book renders: this is the hand of the boutique route, not a template the system picks. Copy lead: 'Layout. The shape of the book.' Selected thumb carries the ochre hairline ring. Available again later from Settings if the cook changes their mind in Preview.

Continue

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VI · Preview & edit

Reached after the cook picks a Layout. Defaults to the cover as the first 'page' — tap it to edit title / subtitle / cover photo (lands on VII). Prev/next chevrons page through; tap a spread to edit a page (lands on VIII). 'Review & finalize' proceeds to IX. A right-nav 'Settings' mark opens the sub-flow: Title / Subtitle / Layout / Recipes — Layout still lives there too, for revisiting after seeing the book.

Tap the cover to edit

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Settings · sub-flow

Settings.

Reshape the book.

Settings

The sub-flow landing. Cream TOC — four tappable rows (Title / Subtitle / Layout / Recipes), each showing the current value in Lora italic over a small-caps label. No foot CTA — back chevron returns to Preview; edits commit as they happen.

Tap Title

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Title.

A phrase that survives the shelf.

The title
For Us.

7 / 28 characters

Title

Single-field editor. The value is rendered in the same Lora face it'll wear on the cover so the user judges it in voice, not as a form field. Character count in Oat italic; no iOS keyboard chrome — the cookbook voice doesn't shout.

Done

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Subtitle.

The quieter line beneath.

The subtitle
A year at the table.

20 / 48 characters

Subtitle

Sibling of Title. Lora italic at 20px matches how the subtitle reads on the cover. Same Done mechanic.

Done

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Layout.

The shape of the book.

Cover
Pages · no photo
Pages · one photo
Pages · two photos
Pages · three or more
Layout

The structural picker — cover layout (Plate / Full-bleed), then three rows of page layouts organised by photo count (1 / 2 / 3+). Same screen as main-line V, available here for the cook to revisit after seeing the book in Preview. Copy lead: 'Layout. The shape of the book.' The selected thumb carries the ochre hairline ring.

Done

Inspect at 1×

Recipes.

Re-order, remove, or add more.

25 in the book

  • Summer Corn & Basil Ragù

    table.kitchen

  • The Best Carrot Cake in the World

    Broma Bakery

  • Wild Mushroom Toast

    Sunday Suppers

  • Charred Leeks Vinaigrette

    the marginalia

  • Brown-butter brassicas

    Bon Appétit

  • Chickpea & preserved-lemon stew

    Ottolenghi · Plenty

  • Honey-rye sourdough

    Tartine Bread

  • Burrata with stone fruit

    Alison Roman

  • Fennel confit

    table.kitchen

  • Anchovy salsa verde

    Chez Panisse Vegetables

  • Black-sesame banana bread

    NYT Cooking

  • Whole roasted cauliflower

    Zahav

  • Tahini soft-serve

    Lottie + Doof

  • Grilled apricots, ricotta

    Bon Appétit

  • Brown-rice congee

    Hetty McKinnon

  • Saffron-onion tart

    Honey & Co.

  • Late-summer panzanella

    Six Seasons

  • Sweet-potato dahl

    Meera Sodha

  • Brûléed grapefruit

    Mom's index card

  • Cardamom buns

    Magnus Nilsson

  • Smoked-trout rillette

    NYT Cooking

  • Fig & sherry galette

    Claire Saffitz

  • Plum clafoutis

    Dorie Greenspan

  • Cucumber-buttermilk soup

    Six Seasons

  • Anchovy butter, radishes

    Chez Panisse

Recipes

The in-book recipe list — only the 24 currently in the book, not the whole library. A T2-style 'Add from library →' row at the top. Each row carries a drag handle on the right; one row reveals the Alert-Rust 'Remove' action to teach the long-press mechanic. Shares the list primitive with IV.

Back

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Hearth Press

For Us.

A year at the table.

HEARTH

— the cover —

Cover
In this layout · 1 photo
1
2
3
4
VII · The cover

Reached from Preview when the user taps the cover. Cover PREVIEW is the interface — tap title / subtitle / photo on the rendered cover to edit each. Below the cover, a horizontal scroller of alternate cover photos. Contextual edit surface, not a numbered step on the main line.

Done

Inspect at 1×

Summer Corn & Basil Ragù

50 min · Serves 4

Ingredients
  • 6 ears sweet corn, kernels scraped (cobs reserved)
  • 1 shallot, minced
  • 3 clove garlic, thinly sliced
  • 1 cup dry white wine
  • 1 tbsp white miso
  • 1 cup basil leaves, torn
Method
  1. i. Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain.
  2. ii. Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds.
  3. iii. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy.
  4. iv. Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 8 minutes — it should thicken to a loose ragù.

— page —

— page 4 —

No photo
One photo
Two photos
Three or more
In this layout · 1 photo
1
VIII · The page

Reached from Preview when the user taps one of the two pages on a spread. Edits ONE page at a time (not the whole spread). Display → LAYOUT row (interactive 2 thumbs) → PHOTO row (scrollable) → Done. Both layout variants pre-rendered; clicking a thumb swaps which is visible.

Done

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Hearth Press

For Us.

A year at the table.

HEARTH
  • In the book Twenty-four recipes
  • Format Hardcover · 8×10 · premium paper
  • Delivery About three weeks
  • Indicative price $139

We'll send a proof before printing — you can revise before we go to press.

IX · Review & finalize

The traditional review surface. Cover shown prominently at the top with a shadow-lift, like a product laid on the table. Title + italic subtitle beneath. Thin ochre rule, then four labeled rows — IN THE BOOK, FORMAT, DELIVERY, INDICATIVE PRICE — each stacking a small-caps Ochre label over an italic Lora value with --b-divider between. A quiet italic aside sets expectations (proof before printing). Foot carries the ONE Primary foil CTA in Flow III: 'Send to Hearth Press.'

Send to Hearth Press

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Hearth Press

On its way.

We'll email you a proof within the week. Review it, send us any changes, and we'll go to press.

— thank you —

X · On its way

Closes the way Welcome and the book Invitation opened — sage cloth, foil. Hearth Press eyebrow, foil-stamped Lora italic 'On its way.', 44×1.5px foil chapter rule, a two-line italic-Linen stanza explaining the proof + press step. At the foot, a '— thank you —' folio in foil-light and a T2 tertiary 'Return to your library →' in italic Linen so the user has a way out without disturbing the ceremonial close.

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Flow · IV

Photographs.

A photograph after dinner. Then another. And a book that knew what to do — adding photos to a recipe, and watching the layout quietly recompose around them.

From table.kitchen

Summer Corn & Basil Ragù

A brothy, buttery late-summer ragù that happens when you overshop at the farmers' market. Almost all pantry — corn, basil, a little wine, a spoon of white miso to finish.


Notes

— add a note —


Ingredients
  • 6 ears sweet corn, kernels scraped (cobs reserved)
  • 1 shallot, minced
  • 3 cloves garlic, thinly sliced
  • 1 cup dry white wine
  • 1 tbsp white miso
  • 1 cup basil leaves, torn
  • 3 tbsp ( 42 g, 1.5 oz ) unsalted butter

    Cultured if I have it.

  • Olive oil, salt, black pepper

Method
  1. 6 ears sweet corn · 3 cups water
    i. Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain.
  2. olive oil · 1 shallot · 3 garlic cloves
    ii. Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds.
  3. the scraped kernels · salt
    iii. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy.
  4. 1 cup white wine · 2 cups corn stock · 1 tbsp white miso
    iv. Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 8 minutes — it should thicken to a loose ragù.
  5. 3 tbsp butter · 1 cup basil · black pepper
    v. Off heat, stir in butter and torn basil. Taste; pepper heavily.
  6. toasted bread or polenta
    vi. Spoon onto toasted bread or polenta.

— page 1 —

I · Recipe · detail, one photo

The recipe as it lives in the library today — one hero photo, title, lede, method. The cook took two more photos at dinner last night. Long-press on the hero is the entry point into the photo arc, mirroring the long-press-step grammar from Flow II's Edit sub-flow.

Long-press the hero

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II · Recipe · long-press menu

iOS-style context menu, sibling of the step-edit menu in Flow II's Edit sub-flow. The page blurs and dims; the hero is plucked above the dim layer with a soft shadow; a two-row menu — Add photo · Replace photo — floats below. Discoverability through gesture, not chrome.

Add photo

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III · Source sheet

Native iOS action sheet — Take Photo · Choose from Library · Cancel. Hearth doesn't reskin platform pickers; voice lives in what comes next.

Choose from Library

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Photos 2 Selected
IV · Photo picker

Native Photos grid, two photos selected — the process shot from the pan, the wider mise. iOS numbers them 1 and 2 in the order they were picked. The OS does the work; Hearth waits.

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From table.kitchen

Summer Corn & Basil Ragù

A brothy, buttery late-summer ragù that happens when you overshop at the farmers' market. Almost all pantry — corn, basil, a little wine, a spoon of white miso to finish.


Notes

— add a note —


Ingredients
  • 6 ears sweet corn, kernels scraped (cobs reserved)
  • 1 shallot, minced
  • 3 cloves garlic, thinly sliced
  • 1 cup dry white wine
  • 1 tbsp white miso
  • 1 cup basil leaves, torn
  • 3 tbsp ( 42 g, 1.5 oz ) unsalted butter

    Cultured if I have it.

  • Olive oil, salt, black pepper

Method
  1. 6 ears sweet corn · 3 cups water
    i. Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain.
  2. olive oil · 1 shallot · 3 garlic cloves
    ii. Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds.
  3. the scraped kernels · salt
    iii. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy.
  4. 1 cup white wine · 2 cups corn stock · 1 tbsp white miso
    iv. Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 8 minutes — it should thicken to a loose ragù.
  5. 3 tbsp butter · 1 cup basil · black pepper
    v. Off heat, stir in butter and torn basil. Taste; pepper heavily.
  6. toasted bread or polenta
    vi. Spoon onto toasted bread or polenta.

— page 1 —

V · Recipe · detail, carousel

The hero band is the same real estate as the one-photo detail — full-bleed, 5:4 — but now snap-scrollable. A small '1 / 3' pill sits bottom-right on the image; the count tells the cook there's more, the tap opens the full-screen gallery. Title, lede, ingredients, method untouched — the new photos are the signal, no folio ceremony required.

Tap the 1 / 3 counter

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VI · Photo gallery

Airbnb / realtor grammar — the detail page dissolves to a full-screen vertical photo viewer. Photos stack at their natural aspect ratios on cream with a 3px gutter between, reading as a magazine seam. No app chrome beyond a close chevron. Close returns to the recipe detail (V); the cook's photo story ends here. The sub-flow below is what happens later, when the cook navigates back to the library through the app's nav — a separate re-entry into the book.

Close

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In the book · sub-flow
Book preview · promoted

The book absorbed the edit. The corn-ragu page auto-promoted from 1-photo-a to 2-photos-b — a single hero became a bookend rhythm (photo · text · photo). Above the spread, an italic-Ochre aside earns one moment — '— Layout adapted to your photos. —' — then disappears on the next tap.

Tap the page to edit

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Summer Corn & Basil Ragù

50 min · Serves 4

Ingredients
  • 6 ears sweet corn, kernels scraped (cobs reserved)
  • 1 shallot, minced
  • 3 clove garlic, thinly sliced
  • 1 cup dry white wine
  • 1 tbsp white miso
  • 1 cup basil leaves, torn
Method
  1. i. Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain.
  2. ii. Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds.
  3. iii. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy.
  4. iv. Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 8 minutes — it should thicken to a loose ragù.

— page —

— page 1 —

No photo
One photo
Two photos
Three or more
In this layout · 2 photos
1
2
3
Page edit · pick a hero

The shared edit surface (BookEdit) pointed at the corn-ragu page. Layout picker shows all four count rows with 2-photos-b active; photos section carries the recipe's three real photos with Apple-grammar numbered circles. The halo lands on the second photo — the cook's process shot — to swap which image sits in the hero well.

The second photo

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Book preview · hero swapped

The close of the sub-flow. The process shot is now the top photo in the 2-photos-b layout; the original Mia Aquilina hero sits in the bottom well. No aside, no halo — the book simply is. Cook can keep going (Settings, Review, send to Hearth Press) or close the app and come back later.

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Flow · V

Friends.

A library stays private. A collection is what travels. From a quiet invitation in the foot to a friend's curated shelf — and a recipe with someone else's ink in the margin. (Exploratory: this flow sits beyond V1 scope; it visualizes the social-layer brainstorm so the brand voice can be tested against the idea before any of it is committed.)

I · Library · with options

Apple Music's Library tab pattern, ported into Hearth's voice. Above the recipe waterfall, a quiet list of category drill-downs — Collections, Friends — sits as siblings of the implicit 'all recipes' view below. Italic Lora labels, ochre chevrons, hairline dividers. Hearth Press foot invitation untouched: the social layer never displaces the book-creation doorway. Library contents remain private. Halo on Friends.

Tap Friends

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II · Friends

The bilateral graph as a directory page, not a chapter title page. ScreenNav above carries the FRIENDS chapter mark; below, no body header at all — straight into the list. Each row stacks Lora italic name (recipe-title voice — names ARE titles here) over an italic-Ash line of the collections that friend has shared, em-middot separated. Hairline dividers between rows. Four names alphabetical by surname. No avatars, no follower counts — collection titles do the work, like spines on a shelf. Halo on Sarah Chen.

Tap Sarah Chen

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III · Sarah's collection

The Apple-Music-playlist analog in Hearth's voice. Sarah has named and shared 'Sunday dinners' — twelve recipes she keeps in rotation. Canonical chapter-opener rhythm — chapter rule, FROM SARAH CHEN as the byline credit, Lora italic title 'Sunday dinners.', italic Ash lede — then the photo waterfall beneath. Same primitive as the Library, twelve curated tiles. Halo on the corn ragù, the recipe that threads through Flow I and lands in the cook's library next.

Tap the corn ragù tile

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From Sarah
From table.kitchen Via Sarah Chen

Summer Corn & Basil Ragù

Serves 4 50 min


Ingredients
  • 6 ears sweet corn, kernels scraped (cobs reserved)
  • 1 shallot, minced
  • 3 cloves garlic, thinly sliced
  • 1 cup dry white wine
  • 1 tbsp white miso
  • 1 cup basil leaves, torn
  • 3 tbsp ( 42 g, 1.5 oz ) unsalted butter

    Cultured if I have it.

  • Olive oil, salt, black pepper

Method
  1. 6 ears sweet corn · 3 cups water
    i. Scrape kernels into a bowl. Simmer the stripped cobs in 3 cups water for 20 minutes for a quick corn stock. Strain.
  2. olive oil · 1 shallot · 3 garlic cloves
    ii. Heat a wide pan over medium. Coat with olive oil, sweat shallot until translucent, 4 minutes. Add garlic, 30 seconds.
  3. the scraped kernels · salt
    iii. Add kernels and a pinch of salt. Cook 3 minutes, until they pop and turn glossy.
  4. 1 cup white wine · 2 cups corn stock · 1 tbsp white miso
    iv. Deglaze with wine; reduce by half. Add 2 cups stock and the miso. Simmer gently 8 minutes — it should thicken to a loose ragù.
  5. 3 tbsp butter · 1 cup basil · black pepper
    v. Off heat, stir in butter and torn basil. Taste; pepper heavily.
  6. toasted bread or polenta
    vi. Spoon onto toasted bread or polenta.
IV · Recipe · with credit chain

The cookbook page Sarah's been cooking from, opened from her shared collection. Mirrors ImportPreview's preview-before-save grammar — top bar (Cancel · FROM SARAH eyebrow · Save) over a cream cookbook page — because that's Hearth's existing save-shaped pattern. The from-card carries TWO attributions on one inline row: FROM table.kitchen (the original cookbook) · VIA Sarah Chen (the friend who put it in your hands). Same church-cookbook attribution rhythm as the printed page. Title is static (not an input — Sarah's recipe is finalized; the cook isn't editing on save). Halo on Save.

Tap Save

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V · Library · after friend-save

The library quietly grew by one. Same with-friends-doorway state as screen I — same options list (Collections, Friends), same Hearth Press foot, same waterfall — with one quiet addition: the corn ragù at the head of the waterfall now carries 'via Sarah Chen' as a third caption line in italic Lora ash. Provenance threaded through into the library view. Every other tile shows just title + meta; only the recipe with a curator carries the byline. That's how the credit chain stays visible without ever shouting. No banner, no toast, no celebration — book-spine test holds. Terminal beat in the social arc; no halo.

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Flow · —

Spec · Preferences · units.

Spec mock for the Preferences UI of the structured unit system in _plans/unit-system.md. The Recipe · detail typography (muted alt column, peek toggle, method tags) now ships in the production IngredientsList — see any Recipe · detail screen in the flows above for the live treatment. Only the Preferences chip + locale picker remains as a separate spec, pending §12 step 9.

Preferences


Conversions

Tap to toggle. Hidden units never appear in muted alternates.

Seeds your default conversions and handles locale-specific math — Australian tbsp is 20 mL, not 15.

— preferences · units —

I · Preferences · units

Two rows. Conversions — a multi-select chip group, active chips in italic Ink with the ochre underbar, inactive chips in Ash struck through. Locale — italic Ochre with em-dash bookends, the value in Ink, a caret to signal the picker. Locale seeds the chip defaults on first launch (CA shown) and drives locale-specific math like Australian tbsp = 20 mL. Saved per-user at app/(app)/account.tsx once §12 step 9 ships; this screen is the visual target.

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