Questions people actually ask

The moment your payment clears, a download link is emailed to the address you used at checkout. It usually arrives inside a minute.

Nothing ships. There's no delivery address, no tracking number and no waiting.

Ninety-nine times out of a hundred it's sitting in a folder you don't check. In order:

• Check your Promotions tab if you're on Gmail
• Check Spam or Junk
• Search your inbox for Forksecret
• Check the address you typed at checkout for a typo

Still nothing? Email us with your order number and we'll send the file manually, usually within a few hours.

A PDF. It opens on any phone, tablet, laptop or e-reader with no app to install.

It's laid out on US Letter pages, so if you'd rather cook from paper it prints cleanly on a normal home printer.

Yes. Every page is designed to stay readable on a phone screen — the type doesn't drop below a size you'd need to pinch-zoom to read while cooking.

On iPhone, save it to Books or Files so you can open it without hunting through email every time.

Yes, as many copies as you like for your own use. Print the whole thing or just the recipes you cook most.

Each recipe sits on its own page on purpose, so a single sheet is one complete recipe — nothing continues overleaf.

No. Checkout with an email address and the file comes to you. If you do create an account, your downloads stay available under Orders.

No. A skillet, a sheet pan, a pot and a blender cover almost everything.

Where a recipe uses an air fryer, oven instructions with adjusted times are printed alongside it. You never have to buy anything to cook from these books.

No. Everything comes from a regular US supermarket. No specialty shops, nothing to order online, no ingredient you'd buy once and leave in the cupboard for a year.

Measurements are in cups and ounces with grams in brackets, and temperatures in °F with °C.

The time on each page is measured from the moment you open the fridge — chopping, measuring and preheat included. Not from the moment the pan is already hot.

It's one of three rules every recipe has to pass before it goes in a book.

If you can follow a numbered list, you can cook every recipe in these books. There's no technique here that needs practice.

Each recipe also carries cook's notes explaining why a step matters, not just what to do — which is usually the difference between a recipe working and not.

Some, but these aren't vegetarian books. Both are built around hitting protein targets, and most recipes use meat, fish, eggs or dairy.

If you're fully plant-based, they're probably not the right fit and we'd rather say so before you buy than after.

Yes. Every measurement is given in both US and metric, and every temperature in both °F and °C.

A handful of ingredients go by different names elsewhere — cilantro is coriander, scallions are spring onions, ground beef is mince — but nothing is hard to source.

Every ingredient in every recipe is assigned a gram weight, costed against reference values in the range published by USDA FoodData Central, then divided by the number of servings.

Nothing is eyeballed and nothing is rounded up to look better on a cover.

They're calculated estimates, not laboratory measurements — and every book prints the page explaining exactly where the softness is:

• Meat and fish are costed raw, because that's how you buy them
• Rice, pasta and oats are costed dry unless the line says cooked
• Garnishes and "season to taste" are excluded
• Protein powder is assumed at 80 g per 100 g — brands vary, so check your tub

That doesn't make the numbers perfect. It makes them checkable, which is more useful.

Most tracking apps use crowd-sourced entries where somebody typed the values in by hand. Two entries for the same chicken breast can differ by 30%.

We use one consistent reference set across every recipe, so the numbers are at least comparable to each other. If your app disagrees, that's usually the reason.

No. There's no calorie target, no meal schedule and nothing telling you what to eat when.

These are recipe books with the nutrition printed so you can make your own decisions. Nothing we publish is medical or nutritional advice.

Email us within 30 days and we'll refund you in full. No form, no reason required.

You keep the file. Chasing someone for a PDF they've already downloaded isn't a business we want to be in.

The file is for your own personal use — cook from it, print it, keep it forever. Please don't redistribute or resell it.

If someone wants a copy, send them the link. That's what keeps the books getting made.

Not without permission. The recipes, the writing and the layout are our own work and they're not licensed for resale, republishing or use in a commercial menu.

If you have something specific in mind, email us — the answer isn't automatically no.

No. One payment, one book. Nothing recurring, nothing to cancel, no card stored for later.

Email hello@forksecret.com. We answer within a day, usually faster.

If it's a download problem, include your order number and we'll fix it rather than troubleshoot it.

No. It suits anyone eating smaller portions who still wants the protein — after bariatric surgery, during recovery from illness, or simply if your appetite has dropped.

Six chapters mapped to kinds of day rather than meal times: nausea days, small plates, protein you can drink, cook once and eat later, fifteen minutes, and something sweet.

You don't read it front to back. You open it at the chapter that matches today.

They're small on purpose. The median recipe is 268 calories with 26 g of protein — built around protein density per bite rather than per plate.

If you're eating normally and want fuller plates, the 30-Minute High-Protein Dinners book is the better fit.

No. It's a cookbook, and it isn't affiliated with or endorsed by any pharmaceutical company.

GLP-1 medications are prescribed and monitored by a clinician. Your protein needs, calorie needs and any supplements are decisions for you and your prescriber, not for a cookbook.

If you have persistent vomiting, severe abdominal pain, or you can't keep fluids down, please contact your healthcare provider rather than working around it with recipes.