On the advice of my trained attack attorney (Diane), I need to state this blog’s policy about publishing recipes.
Recipes that I write about come from many sources: cookbooks, newspapers, magazines, online, and from my own collection.
I will often describe the steps in recipes, but without specific measurements or details. As long as a recipe is from a cookbook or other print source, I can’t list the complete recipe without violating copyright law. Should any of those sources have a legitimate online version, I will link to it. If not, you’ll have to find the source yourself.
If the recipe is from a non-subscription online source (Serious Eats, Epicurious, Food Network, the New York Times) I will attempt to provide a permanent link to the relevant page.
I now return you to your regularly scheduled Twittering, Facebook friending, and surfing for porn.
Actually, basic recipes (lists of ingredients, generic instructions) are not covered by copyright. Instructions like “pass the tomatoes through the food mill” are not considered original creations. Neither are lists of ingredients, which in most cookbooks are constructed according to generic principles. You might, in some cases, have to substitute your own wording for the author’s. But stealing recipes is a time-honored tradition in the culinary world.
Agreed, but I’d rather not step on any toes. A recipe from the French Laundry Cookbook is unique because of Thomas Keller’s technique as well as Michael Ruhlman’s writing.
I have already summarized cookbook recipes and will continue to do so, but I’m too lazy to reword complicated step-by-step procedures.