recipe software

On Mon 14 Feb 2005 12:55:23a, Douglas Campbell wrote in rec.food.cooking:

Quoted message said:

Can anyone recommend a program for storing recipes?

Mastercook and Now You're Cooking seem to be the one's most folks here use.
I use Mastercook.

Wayne

Master Cook is good I believe.

Ed

Master Cook is good I believe.

Ed

Mastercook is very good I believe.

Ed

"Douglas Campbell" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Can anyone recommend a program for storing recipes?

Now Your Cooking Free trial version at www.ffts.com It imports and exports
in just about every format you'll ever need.

Edwin Pawlowski said:

"Douglas Campbell" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Can anyone recommend a program for storing recipes?

You might also want to check out the free demo of our recipe software,
BigOven, at http://www.bigoven.com

- Steve @ BigOven

In article <[email hidden]>,

Douglas Campbell said:

Can anyone recommend a program for storing recipes?

Shop'NCook for Windows and Mac OS X - recipe management, shopping list,
nutritional information.

Free trial download: http://www.shopncook.com

Mite
http://www.shopncook.com

On Mon, 14 Feb 2005 13:09:04 GMT, Dog3 <uhoh@ajfl;ajklsd;ajlds.nutz>

Quoted message said:

Wayne Boatwright <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

On Mon 14 Feb 2005 12:55:23a, Douglas Campbell wrote in
rec.food.cooking:

Quoted message said:

Can anyone recommend a program for storing recipes?

Mastercook and Now You're Cooking seem to be the one's most folks here
use. I use Mastercook.

Wayne

I use Mastercook. I used the trial copy of Now You're Cooking. Well, at
least I downloaded it. I really never had the time to test it.

Michael

I just ordered the Living Cookbook after comparing the features to
Mastercook and Now You're Cooking. I believe it had a few extra
features that the others did not. For those of you who use NYC or MC,
I'd be curious to know the following:

1. Are fractions such as 1/3, 2/3 , etc. available? I understand the
more common fractions such as 1/4 and 1/2 are included.

2. Is is possible to include both volume and weight measurements in
specific recipes?

The Living Cookbook has a 30 or 60 day money back guarantee and I did
go thru the online tutorial, so I hope not to be disappointed.

Thanks,
Ginny

with respect to BigOven

Quoted message said:

Quoted message said:

1. Are fractions such as 1/3, 2/3 , etc. available? I understand

the

Quoted message said:

Quoted message said:

more common fractions such as 1/4 and 1/2 are included.

Yes. All fractions are converted and converted to decimal, scaled,
etc.

When you post recipes to the BigOven.com shared recipe archive (where
other cooks can find, rate and import recipes with each other -- see
http://www.bigoven.com/find.htm), the fractions are posted in text form
with a decimal equivalent.

Quoted message said:

Quoted message said:

2. Is is possible to include both volume and weight measurements in
specific recipes?

BigOven allows you to enter weight or volume measures. At present, it
doesn't automatically convert volume to weight based upon ingredients,
but does let you link up nutritional items to get nutritional content.
About 300 pre-linked relationships are included in the basic program,
so you can get the gram weight immediately for those.

On Tue, 15 Feb 2005 03:18:09 GMT, "Edwin Pawlowski" <[email hidden]>

Quoted message said:

"Douglas Campbell" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Can anyone recommend a program for storing recipes?

Now Your Cooking Free trial version at www.ffts.com It imports and exports
in just about every format you'll ever need.

I can testify to NYC - I had MasterCook for ages, but decided to demo
NYC and fell in love with it. Easiest import/export feature I can
imagine (and, yes, I demo'd Meal Master way back when).

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

I can't answer your question. I am getting desparate trying to respond
to anyone as an exercise for my HNC course.

Ed