Editing Recipe (section)

==Components==
[[File:Wikibooks hamburger recipe.png|thumb|upright|An example recipe, printed from the [[b:Cookbook|Wikibooks Cookbook]]]]
[[File:Pistachio cake.png|thumb|250px|right|Recipe with ingredients integrated into the method]]
Formatting a recipe can be done in many different ways but two formats are typical. One typical format displays information in two columns, one for instructions and one for ingredients. The other typical format displays information in a solid block paragraph alternating between the ingredients and instructions.<ref name=":02">{{Cite journal |last=Tomlinson |first=Graham |date=September 1986 |title=Thought for Food: A Study of Written Instructions |url=https://onlinelibrary.wiley.com/doi/10.1525/si.1986.9.2.201 |journal=Symbolic Interaction |language=en |volume=9 |issue=2 |pages=201–216 |doi=10.1525/si.1986.9.2.201 |issn=0195-6086|url-access=subscription }}</ref>

Modern culinary recipes normally consist of several components
* The name of the recipe (Origins/History of the dish).
* Yield: The number of servings that the dish provides.
* List all ingredients in the order of its use. Describe it in step by step instructions.
* List ingredients by quantity (Can abbreviate measurements: oz instead of ounces; tbsp instead of tablespoon) <ref name=":02" />
* How much time does it take to prepare the dish, plus cooking time for the dish.
* Necessary equipment used for the dish.
* Cooking procedures. Temperature and bake time if necessary.
* Serving procedures (Served while warm/cold).
* Review of the dish (Would you recommend this dish to a friend?).
* Photograph of the dish (Optional).
* Nutritional Value: Helps for dietary restrictions. Includes number of calories or grams per serving.

Recipe writers sometimes also list variations of a traditional dish, to give different tastes of the same recipes.

Recipe writers may include a narrative before or after the recipe to add to the significance of the recipe. These consist of cultural values or personal stories relating to the dish.<ref>{{Cite book |last1=Floyd |first1=Janet |url=https://www.taylorfrancis.com/books/9781351883191 |title=The Recipe Reader |last2=Forster |first2=Laurel |date=2017-03-02 |publisher=Routledge |isbn=978-1-351-88319-1 |edition=0 |language=en |doi=10.4324/9781315237480}}</ref>

=== Sub-recipes ===
A sub-recipe or subrecipe is a recipe for an [[ingredient]] that will be called for in the instructions for the main recipe.<ref name=":0">{{Cite web |last=Cohen |first=Chris |date=2019-03-18 |title=What to Cook This Weekend: Coming to Terms With the Sub-Recipe |url=https://www.saveur.com/newsletter-sub-recipe/ |access-date=2022-11-10 |website=Saveur |language=en |archive-date=2022-11-10 |archive-url=https://web.archive.org/web/20221110171215/https://www.saveur.com/newsletter-sub-recipe/ |url-status=live }}</ref>

Sub-recipes are often for spice blends, sauces, [[confit]]s, [[Pickling|pickles]], [[Fruit preserves|preserves]], jams, [[chutney]]s, or [[condiment]]s.<ref name=":0" /> Sometimes the sub-recipe calls for the ingredient to be held for several hours, overnight, or longer, which home cooks sometimes find frustrating as it means the main recipe cannot be made in a single session or day.<ref name=":0" /><ref name=":2">{{Cite web |last= |first= |date=2020-11-25 |title=8 Highly Giftable Cookbooks by New York Chefs |url=https://www.eater.com/21719330/giftable-new-cookbooks-by-new-york-chefs |access-date=2022-11-10 |website=Eater |language=en |archive-date=2022-11-10 |archive-url=https://web.archive.org/web/20221110175841/https://www.eater.com/21719330/giftable-new-cookbooks-by-new-york-chefs |url-status=live }}</ref><ref>{{Cite web |last=Gould |first=Emily |date=2016-08-30 |title=Why Restaurant Cookbooks Can't Have It All |url=https://www.eater.com/2016/8/30/12691132/ashley-christensen-pooles-diner-cookbook-review |access-date=2022-11-10 |website=Eater |language=en |archive-date=2022-11-10 |archive-url=https://web.archive.org/web/20221110181201/https://www.eater.com/2016/8/30/12691132/ashley-christensen-pooles-diner-cookbook-review |url-status=live }}</ref> Sub-recipes discovered late and calling for an ingredient the cook does not have on hand means a special shopping trip or trying to find a substitute.<ref name=":1">{{Cite web |date=2016-06-21 |title=A Cookbook Full of Recipes Within Recipes Can Be the Greatest of Them All |url=https://food52.com/blog/17237-a-cookbook-full-of-recipes-within-recipes-can-be-the-greatest-of-them-all |access-date=2022-11-10 |website=Food52 |language=en-us |archive-date=2022-11-10 |archive-url=https://web.archive.org/web/20221110172605/https://food52.com/blog/17237-a-cookbook-full-of-recipes-within-recipes-can-be-the-greatest-of-them-all |url-status=live }}</ref><ref name=":2" />

Sub-recipes, and the cookbooks that contain them, are often described as not being targeted at casual cooks.<ref name=":0" /><ref name=":1" /><ref>{{Cite news |last=Benwick |first=Bonnie S. |date=2017-12-11 |title=Review {{!}} The best cookbooks of 2017: The inspiration you need to get dinner on the table |language=en-US |newspaper=[[The Washington Post]] |url=https://www.washingtonpost.com/lifestyle/food/the-best-cookbooks-of-2017-the-inspiration-you-need-to-get-dinner-on-the-table/2017/12/11/783b4434-d92a-11e7-b1a8-62589434a581_story.html |access-date=2022-11-10 |issn=0190-8286 |archive-date=2022-12-07 |archive-url=https://web.archive.org/web/20221207141251/https://www.washingtonpost.com/lifestyle/food/the-best-cookbooks-of-2017-the-inspiration-you-need-to-get-dinner-on-the-table/2017/12/11/783b4434-d92a-11e7-b1a8-62589434a581_story.html |url-status=live }}</ref> Reviewers have mentioned finding alternate uses for leftover sub-recipes.<ref name=":0" /><ref name=":1" />

Cookbooks including subrecipes include [[Christina Tosi]]'s ''Momofuku Milk Bar'' (2011)<ref name="wp-2015apr19">{{cite news |last=Chang |first=T. Susan |date=19 April 2015 |title='Milk Bar Life', reviewed: guilty pleasures, sweet and savory alike |newspaper=[[The Washington Post]] |url=https://www.washingtonpost.com/lifestyle/food/milk-bar-life-reviewed-guilty-pleasures-sweet-and-savory-alike/2015/04/18/94f7da12-e3b2-11e4-81ea-0649268f729e_story.html |access-date=10 November 2022 |archive-date=27 July 2021 |archive-url=https://web.archive.org/web/20210727142325/https://www.washingtonpost.com/lifestyle/food/milk-bar-life-reviewed-guilty-pleasures-sweet-and-savory-alike/2015/04/18/94f7da12-e3b2-11e4-81ea-0649268f729e_story.html |url-status=live }}</ref><ref name="ac-2012nov02">{{cite news |last=Haupt |first=Melanie |date=2 November 2012 |title=Cookbook Review: Momofuku Milk Bar: Ain't nothing simple in Christina Tosi's cookbook |newspaper=[[Austin Chronicle]] |url=http://www.austinchronicle.com/daily/food/2012-11-02/cookbook-review-momofuku-milk-bar/ |access-date=2022-11-10 |archive-date=2022-11-10 |archive-url=https://web.archive.org/web/20221110180954/https://www.austinchronicle.com/daily/food/2012-11-02/cookbook-review-momofuku-milk-bar/ |url-status=live }}</ref> and Terry Bryant's ''[[Vegetable Kingdom]]'' (2020).<ref>{{Cite web |last=Rao |first=Tejal |date=31 March 2020 |title=This Broccoli-Dill Pasta Has a Hippie Twist. Your Kids Will Love It. |url=https://www.nytimes.com/2020/03/31/magazine/broccoli-dill-pasta-recipe.html |website=[[New York Times]] |access-date=10 November 2022 |archive-date=10 November 2022 |archive-url=https://web.archive.org/web/20221110182444/https://www.nytimes.com/2020/03/31/magazine/broccoli-dill-pasta-recipe.html |url-status=live }}</ref>