I was probably 19 or 20 (so 48 or 49 years ago) when I bought a DIY pizza kit. It consisted of a bag of flour, a tiny can of tomato sauce, and a little bag of grated cheese. Mix the flour with some water, kneed it, roll it out, put the sauce and cheese on top, and bake it. It was good. But it was obvious that I didn't need the kit because I could buy the ingredients separately and make the exact same pizza.
So I can see the appeal of something like Blue Apron. But if I'd had a cookbook back then I probably could have made the pizza without the kit. It looks to me as though B.A. is just feeding you the cookbook one recipe at a time, so you don't have to page through the book. As for the shopping, doesn't everyone (or at least one person in every normal household) go shopping for groceries? Is it harder to buy the ingredients for that special cookbook meal for next week than to select a meal from the B.A. web site and order it for delivery next week?
Years later, when I lived in rural North Dakota I bought untreated seed wheat from the grain elevator (North Dakota hard red spring wheat: the best wheat in the world for bread-making, which is how N.D. got the nickname of the bread basket of the world) and milled it in my own flour mill and made my own tomato sauce from scratch, and had the best pizzas ever. And years after that I quit making pizza because a quarter of a pound of sharp, aged cheddar cheese, while delicious, is too many calories, and when I made a pizza I ate the whole thing.
But my point is that, based on the descriptions, there's very little value to be had from B.A. that you don't get from a cookbook.
And I disagree that the only reason food tastes better when made by a quality chef is all the unhealthy salt, butter, sugar, etc., they put into it, because a good chef can make a fabulous meal without that stuff, on request.