Harrison Weber is TNW's Features Editor in NYC. Part writer, part designer. Stay in touch: Twitter @harrisonweber, Google+ and Email. Harrison Weber is TNW's Features Editor in NYC. Part writer, part designer. Stay in touch: Twitter @harrisonweber, Google+ and Email.
KeepRecipes, which was in the DreamIt Ventures NYC accelerator this past summer, is a highly social online cookbook. It now has over 10,000 members and over 50,000 recipes, and hopes to build something like a Pinterest for home chefs, with every recipe in one social spot online.
Right on the heels of its growth announcement, KeepRecipes has just launched a brand new offering: selling premium recipes from renowned chefs at $0.99 a pop — just like iTunes.
More details from the company:
Starting this Friday, KeepRecipes.com will offer 1,000 recipes from best selling cookbooks for $0.99 each including recipes from Harvard Common Press’s “Not Your Mother’s” series and Gooseberry Patch’s “101 Recipes” series. Soon, if you own a print cookbook, you can add a digital copy to your KeepRecipes account for $4.99.
Right now, the site is only offering published recipes for sale, while members can continue to upload and share their own recipes for free. In the future though, it could become a marketplace for selling family recipes. KeepRecipes told TNW that they “believe that people will pay a small premium to get recipes from chefs they trust, provided they get the recipe on their computer and iPhone with search and note taking abilities.”
If you’re a foodie and are eager to give this site a go, it’s starting a special offer today for anyone that “likes” the site on Facebook. You’ll instantly be able to “get recipes from hot new cookbooks by Top Chef All Star Anita Lo, Kimchi Chronicles star Marja Vongereichten, and NPR Cookbook Critic T. Susan Chang.”
The iTunes model has proved to be very successful for the music industry, but now that startups like Spotify are emerging, it will be very interesting to see if a monthly streaming plan is adopted elsewhere. For that, we’ll just have to wait and see.
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