Editing Recipe

{{Short description|Instructions for preparing food}}
{{About|culinary recipes|a discussion of semiconductor IC recipes|Semiconductor fabrication}}
[[File:Backzutaten 041.jpg|thumb|right|250px|A recipe in a cookbook for pancakes with the prepared [[ingredient]]s]]
A '''recipe''' is a set of instructions that describes how to prepare or make something, especially a [[dish (food)|dish]] of prepared food. A '''sub-recipe''' or subrecipe is a recipe for an [[ingredient]] that will be called for in the instructions for the main recipe. Recipe books (also called [[cookbook]]s or cookery books) are a collection of recipes, help reflect [[cultural identity|cultural identities]] and social changes as well as serve as educational tools. <ref>{{Cite journal |date=2005 |title=Food Preparation: Cooking and Cooks |url=http://dx.doi.org/10.5040/9798400652615.ch-003 |journal=Food in Colonial and Federal America |pages=89–124 |doi=10.5040/9798400652615.ch-003|isbn=979-8-4006-5261-5 |url-access=subscription }}</ref>

==History==

===Early examples===
[[File:Apicius 1541.jpg|thumb|right|Apicius, ''De re culinaria'', an early collection of recipes.]]
The earliest known written recipes date to 1730 BC and were recorded on [[cuneiform]] tablets found in Mesopotamia.<ref>{{Cite web|last=Winchester|first=Ashley|title=The world's oldest-known recipes decoded|url=https://www.bbc.com/travel/story/20191103-the-worlds-oldest-known-recipes-decoded|access-date=2020-06-17|website=www.bbc.com|language=en|archive-date=2020-06-04|archive-url=https://web.archive.org/web/20200604180335/http://www.bbc.com/travel/story/20191103-the-worlds-oldest-known-recipes-decoded|url-status=live}}</ref>

Other early written recipes date from approximately 1600 BC and come from an [[Akkadian language|Akkadian]] tablet from southern [[Babylonia]].<ref>Jean Bottéro, ''Textes culinaires Mésopotamiens'', 1995. {{ISBN|0-931464-92-7}}; commentary at {{cite web |url=https://www.sbl-site.org/publications/article.aspx?ArticleId=703 |title=Society of Biblical Literature | archive-url=https://web.archive.org/web/20210930054625/https://www.sbl-site.org/publications/article.aspx?ArticleId=703 |archive-date=2021-09-30 |url-status=live}}</ref> There are also works in [[ancient Egypt]]ian [[hieroglyph]]s depicting the preparation of food.<ref>[[Ancient Egyptian cuisine]]</ref>

Many ancient Greek recipes are known. [[Mithaecus]]'s cookbook was an early one, but most of it has been lost; [[Athenaeus]] quotes one short recipe in his ''[[Deipnosophistae]]''. [[Athenaeus]] mentions many other cookbooks, all of them lost.<ref name=dalby>[[Andrew Dalby]], ''Food in the Ancient World from A to Z'', 2003. {{ISBN|0-415-23259-7}} p. 97-98.</ref>

Roman recipes are known starting in the 2nd century BCE with [[Cato the Elder]]'s ''[[De Agri Cultura]]''. Many authors of this period described eastern Mediterranean cooking in Greek and in Latin.<ref name=dalby /> Some [[Punic]] recipes are known in Greek and Latin translation.<ref name=dalby />

The large collection of recipes ''De re coquinaria'', conventionally titled ''[[Apicius]]'', appeared in the 4th or 5th century and is the only complete surviving cookbook from the classical world.<ref name=dalby /> It lists the courses served in a meal as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert).<ref>{{cite web | title = Roman food in Britain | access-date = 2007-05-10 | url = http://romans-in-britain.org.uk/ | archive-date = 2010-07-20 | archive-url = https://web.archive.org/web/20100720073131/http://www.romans-in-britain.org.uk/raw_mining.htm | url-status = live }}</ref> Each recipe begins with the Latin command "Take...," "Recipe...."<ref>{{cite book |last1=Colquhoun |first1=Kate |title=Taste: The Story of Britain through its Cooking |date=2008 |orig-year=2007 |publisher=Bloomsbury |isbn=978-0-747-59306-5 |page=25}}</ref>

Arabic recipes are documented starting in the 10th century; see [[Ibn Sayyar al-Warraq|al-Warraq]] and [[Muhammad bin Hasan al-Baghdadi|al-Baghdadi]].

The earliest recipe in [[Persian cuisine|Persian]] dates from the 14th century. Several recipes have survived from the time of [[Safavid]]s, including ''Karnameh'' (1521) by Mohammad Ali Bavarchi, which includes the cooking instruction of more than 130 different dishes and pastries, and ''Madat-ol-Hayat'' (1597) by Nurollah Ashpaz.<ref>{{Cite web |url=http://www.art-of-music.net/ppdf/nppdf/2835/p0283539930101.pdf |title=Jaam-e Jam |access-date=2017-09-10 |archive-date=2020-06-16 |archive-url=https://web.archive.org/web/20200616022408/http://www.art-of-music.net/ppdf/nppdf/2835/p0283539930101.pdf |url-status=live }}</ref> Recipe books from the [[Qajar era]] are numerous, the most notable being ''Khorak-ha-ye Irani'' by prince Nader Mirza.<ref>{{cite web | title=کتاب خوراک‌های ایرانی | website=مجله تصویری فرهنگ غذا | date=December 3, 2016 | url=http://foodculture.ir/food-culture/%da%a9%d8%aa%d8%a7%d8%a8-%d8%ae%d9%88%d8%b1%d8%a7%da%a9-%d9%87%d8%a7%db%8c-%d8%a7%db%8c%d8%b1%d8%a7%d9%86%db%8c-%d8%af%d8%b1-%d8%b2%d9%85%d8%a7%d9%86-%d9%82%d8%a7%d8%ac%d8%a7%d8%b1/ | language=fa | ref={{sfnref | مجله تصویری فرهنگ غذا | 2016}} | access-date=November 20, 2017}}</ref>

In older English works, a recipe was called a "receipt". Both words "receipt" and "recipe" were originally used to mean instructions on how to administer medicine.<ref>{{cite web|url=https://www.merriam-webster.com/wordplay/recipe-vs-receipt-usage-word-history|title=When a Recipe Was a 'Receipt'|publisher=[[Merriam Webster]]|access-date=2024-10-05}}</ref>

King Richard II of England commissioned a recipe book called ''[[Forme of Cury]]'' in 1390,<ref>{{cite book | title = 2007 Recipe Calendar | publisher = COMDA, Canada }}</ref> and around the same time, another book was published entitled ''[[Curye on Inglish]]'', "cury" meaning cooking.<ref>{{cite book | last = Hicatt | first = Constance B | author2 = Sharon Butler | title = English Culinary Manuscripts of the 14C | year = 1985 }}</ref> Both books give an impression of how food for the noble classes was prepared and served [[English cuisine|in England]] at that time. The luxurious taste of the [[aristocracy]] in the [[Early Modern Period]] brought with it the start of what can be called the modern recipe book. By the 15th century, numerous manuscripts were appearing detailing the recipes of the day. Many of these manuscripts give very good information and record the re-discovery of many herbs and spices including [[coriander]], parsley, basil and [[rosemary]], many of which had been brought back from the [[Crusades]].<ref>{{cite book | last = Austin | first = Thomas | title = Ashmole and other Manuscripts | year = 1888}}</ref>
<gallery widths="200" heights="200">
Nimmatnama-i Nasiruddin-Shahi 283.jpg|A page from the ''[[Nimatnama-i-Nasiruddin-Shahi]]'', book of delicacies and recipes. It documents the fine art of making [[kheer]].
Sweets 1.jpg|[[Medieval India]]n Manuscript (''circa'' 16th century) showing [[samosa]]s being served.
</gallery>

===Modern recipes and cooking advice===
[[Image:ActonFish.jpg|thumb|from ''Modern Cookery for Private Families'' by Eliza Acton (London: Longmans, Green, Reader, and Dyer, 1871. p.48.)]]
With the advent of the [[printing press]] in the 16th and 17th centuries, numerous books were written on managing households and preparing food. In Holland<ref>{{cite book | last = Sieben | first = Ria Jansen | title = Een notable boecxtken van cokeryen | year = 1588}}</ref> and England<ref>{{cite book | title = The good Huswifes handmaid for Cookerie | year = 1588 }}</ref> competition grew between the noble families as to who could prepare the most lavish banquet. By the 1660s, cookery had progressed to an art form, and good cooks were in demand. Many of them published their own books, detailing their recipes in competition with their rivals.<ref>{{cite book | last = May | first = Robert | title = The accomplisht Cook |  year = 1685}}</ref> Many of these books have been translated and are available online.<ref>{{cite web | title = Medieval Cookbooks | author = Judy Gerjuoy | access-date = 2007-06-15 | url = http://www.pbm.com/~lindahl/articles/food_bibliography.html | archive-date = 2007-06-09 | archive-url = https://web.archive.org/web/20070609120850/http://www.pbm.com/~lindahl/articles/food_bibliography.html | url-status = live }}</ref>

By the 19th century, the Victorian preoccupation for domestic respectability brought about the emergence of cookery writing in its modern form. Although eclipsed in fame and regard by [[Isabella Beeton]], the first modern cookery writer and compiler of recipes for the home was [[Eliza Acton]]. Her pioneering cookbook, ''Modern Cookery for Private Families'' published in 1845, was aimed at the domestic reader rather than the professional cook or chef. This was immensely influential, establishing the format for modern writing about cookery. It introduced the now-universal practice of listing the ingredients and suggested cooking times with each recipe. It included the first recipe for [[Brussels sprouts]].<ref>Pearce, ''Food For Thought: Extraordinary Little Chronicles of the World'', (2004) pg 144</ref> Contemporary chef [[Delia Smith]] called Acton "the best writer of recipes in the English language."<ref>[http://www.hub-uk.com/interesting/delia-british-library.htm Interview] {{Webarchive|url=https://web.archive.org/web/20140606233640/http://www.hub-uk.com/interesting/delia-british-library.htm |date=2014-06-06 }}.</ref> ''Modern Cookery'' long survived Acton, remaining in print until 1914 and available more recently in facsimile.

[[File:Runebergsbakelse i Fredrika Runeberg receptbok, 1850-talet.jpg|thumb|left|[[Fredrika Runeberg]]'s original recipe from 1850s for "[[Runebergsbakelse]]"]] 
[[File:Isabella Beeton - Mrs Beeton's Book of Household Management - title page.jpg|thumb|left|270x270px|Titlepage of ''Beeton's Book of Household Management'']]
Acton's work was an important influence on Isabella Beeton,<ref name=Acton>{{cite book|chapter=Acton, Eliza (1799–1859)|url=http://www.highbeam.com/doc/1G2-2591300080.html|archive-url=https://web.archive.org/web/20130518003547/http://www.highbeam.com/doc/1G2-2591300080.html|url-status=dead|archive-date=2013-05-18|title=Women in World History: A Biographical Encyclopedia|publisher=Gale Research Inc.|access-date=8 January 2013|date=January 2002}}{{subscription required}}</ref> who published ''[[Mrs Beeton's Book of Household Management]]'' in 24 monthly parts between 1857 and 1861. This was a guide to running a [[Victorian era|Victorian]] household, with advice on fashion, [[child care]], [[animal husbandry]], [[poison]]s, the management of [[Domestic worker|servants]], science, religion, and industrialism.<ref>[https://web.archive.org/web/20080729181249/http://ebooks.adelaide.edu.au/b/beeton/isabella/household/chapter16.html ''General Observations on the Common Hog'']</ref><ref>{{Cite web |url=http://www.tracingpaper.org.uk/2007/04/21/food-in-season-in-1861/ |title=in season in April 1861 |access-date=2014-06-02 |archive-date=2013-11-19 |archive-url=https://web.archive.org/web/20131119013243/http://www.tracingpaper.org.uk/2007/04/21/food-in-season-in-1861/ |url-status=dead }}</ref> Of the 1,112 pages, over 900 contained recipes. Most were illustrated with coloured engravings. It is said that many of the recipes were plagiarised from earlier writers such as Acton, but the Beetons never claimed that the book's contents were original. It was intended as a reliable guide for the aspirant middle classes.

The American cook [[Fannie Farmer]] (1857–1915) published in 1896 her famous work ''The Boston Cooking School Cookbook'' which contained some 1,849 recipes.<ref>{{cite book | last = Cunningham | first = Marion | title = The Fannie Farmer Cookbook (revised) | publisher = Bantam Books, New York | year = 1979 | isbn = 978-0-553-56881-3}}</ref>

==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>

== Internet and television recipes ==
By the mid-20th century, there were thousands of cookery and recipe books available. The next revolution came with the introduction of the TV cooks. The first TV cook in the world was [[Philip Harben]] with a show on the BBC called ''Cookery'' which premiered in June 1946.<ref name="cooksinfo.com">{{Cite web|url=https://www.cooksinfo.com/timeline-of-tv-cooking-show-personalities#:~:text=The%20first%20televised%20cooking%20programme,and%20was%2010%20minutes%20long.|title=Timeline of Television Cooking Show Personalities|access-date=2021-05-24|archive-date=2021-05-24|archive-url=https://web.archive.org/web/20210524153751/https://www.cooksinfo.com/timeline-of-tv-cooking-show-personalities#:~:text=The%20first%20televised%20cooking%20programme,and%20was%2010%20minutes%20long.|url-status=live}}</ref> A few months later ''I Love to Eat'' presented by [[James Beard]] became the first such program in the [[US]].<ref name="cooksinfo.com"/> TV cookery programs brought recipes to a new audience. In the early days, recipes were available by post from the BBC; later with the introduction of [[CEEFAX]] text on screen, they became available on television.

The first Internet [[Usenet newsgroup]] dedicated to cooking was ''net.cooks'' created in 1982, later becoming ''rec.food.cooking''.<ref>{{citation |first=Victor |last=Sack |title=rec.food.cooking FAQ and conversion file |at=sec. 6.1 |url=http://vsack.homepage.t-online.de/rfc_faq0.html#6.1 |date=20 October 2016 |access-date=17 February 2018 |archive-date=30 August 2018 |archive-url=https://web.archive.org/web/20180830043000/http://vsack.homepage.t-online.de/rfc_faq0.html#6.1 |url-status=live }}</ref>  It served as a forum to share recipes text files and cooking techniques.

In the U.S. in 2008, there was a renewed focus on cooking at home due to the [[late-2000s recession]].<ref>{{cite news |url=https://www.wsj.com/articles/SB124148676424885935 |title=Web Recipes Are Cooking With Gas |last=Holmes |first=Elizabeth |date=2009-05-05 |newspaper=Wall Street Journal |access-date=2017-08-08 |archive-date=2017-09-27 |archive-url=https://web.archive.org/web/20170927113515/https://www.wsj.com/articles/SB124148676424885935 |url-status=live }}</ref> Home cooking in the U.S. was similarly inspired in the early 2020s during the [[COVID-19 pandemic|coronavirus pandemic]].<ref>{{Cite web |title=One Year Later: How the Pandemic Changed Home Cooking |url=https://www.allrecipes.com/longform/coronavirus-cooking-and-grocery-shopping-one-year-later/ |access-date=2022-11-10 |website=Allrecipes |language=en |archive-date=2022-11-10 |archive-url=https://web.archive.org/web/20221110153639/https://www.allrecipes.com/longform/coronavirus-cooking-and-grocery-shopping-one-year-later/ |url-status=live }}</ref>

The abundance of multimedia in modern food recipes allows for recipes to be more accessible to home amateur chefs.<ref>{{Cite book |last1=Buykx |first1=Lucy |last2=Petrie |first2=Helen |chapter=What Cooks Needs from Multimedia and Textually Enhanced Recipes |date=December 2011 |title=2011 IEEE International Symposium on Multimedia |chapter-url=http://dx.doi.org/10.1109/ism.2011.70 |publisher=IEEE |pages=387–392 |doi=10.1109/ism.2011.70|isbn=978-1-4577-2015-4 }}</ref> The accessibility of cookbooks online further helps home cooks improve their skills and understand the cultural identities cookbooks have. <ref>{{Cite book |last=Coyle |first=L. Patrick |title=Cooks' books: an affectionate guide to the literature of food and cooking |date=1985 |publisher=Facts on File |isbn=978-0-87196-683-4 |location=New York, N.Y}}</ref>

Television networks such as the [[Food Network]] and magazines are still a major source of recipe information, with international cooks and chefs such as [[Jamie Oliver]], [[Gordon Ramsay]], [[Nigella Lawson]] and [[Rachael Ray]] having prime-time shows and backing them up with Internet websites giving the details of all their recipes. These were joined by reality TV shows such as [[Top Chef]] or [[Iron Chef]], and many Internet sites offering free recipes, but cookery books remain as popular as ever.<ref>{{cite web | title=Cookbooks surge to top category at libraries | author=Andriani, Lynn | accessdate=2013-10-14 | url=https://www.publishersweekly.com/pw/by-topic/industry-news/cooking/article/46214-cookbooks-surge-to-top-category-at-libraries.html | archive-date=2015-04-02 | archive-url=https://web.archive.org/web/20150402092647/http://www.publishersweekly.com/pw/by-topic/industry-news/cooking/article/46214-cookbooks-surge-to-top-category-at-libraries.html | url-status=live }}</ref>

== Copyright ==
Under U.S. copyright law, recipes are in the [[public domain]]. However, a collection of recipes, as in a cookbook, is able to be copyrighted. Additionally, information accompanying the recipe, such as photographs of the food or a headnote describing its cultural context, can be copyrighted.<ref>{{cite web|url=https://www.copyrightlaws.com/copyright-protection-recipes/|title=Copyright Protection in Recipes|website=Copyrightlaws.com}}</ref><ref>{{cite web|url=https://bootstrapped.ventures/recipe-copyright/|title=Navigating copyright and your recipes: What’s protected}}</ref><ref>{{cite web |url=http://copyright.gov/circs/circ34.pdf |title=Copyright Protection Not Available for Names, Titles, or Short Phrases |archive-url=https://web.archive.org/web/20160405033421/http://copyright.gov/circs/circ34.pdf|archive-date=5 April 2016 |website=copyright.gov |quote=Listings of ingredients, as in recipes, labels, or formulas. When a recipe or formula is accompanied by an explanation or directions, the text directions may be copyrightable, but the recipe or formula itself remains uncopyrightable.}}</ref>

== See also ==
{{Portal|Food|Literature}}
* [[Cookbook]]
* [[Course (food)]]
* [[Culinary art]]
* [[hRecipe]] - a [[microformat]] for marking-up recipes in web pages
* [[List of desserts]]
* [[List of foods]]
* [[Rhyming recipe]]

==References==
{{Reflist}}

{{Cookbook|Recipes}}
* {{commons category-inline|Recipes}}
* {{Wiktionary-inline}}

{{Folklore genres}}
{{Authority control}}

[[Category:Cooking]]
[[Category:Cuisine]]
[[Category:Food and drink]]