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An important start to recipe development is the use of existing cookbooks and their recipes therein to modify. Of course, the extent of modification is one of the ethical questions for those writing cookbooks or running recipe contests. Laramie,(1994May) indicates that recipes are considered to be within the skill of art and not patentable. Food products and process for making the food products can be patentable. The inability to patent or copyright a recipe does not disregard the ethical considerations. Generally, in the past, it is been considered to be "good form" to change at least two ingredients. Papajohn, (1991) discusses this problem and its "murky situation". Her examples may make one think that "using a recipe" and the ethics is dependent upon what one does with it.
However, the cookbook and modification of recipes is not the only problem. Developing a recipe requires a certain skill in the kitchen. Shapiro (1994) indicates that, although there are too many cookbooks, nearly 1,000 new ones per year, it is not necessarily the pathway to good foods. A review at the local store indicates many different books with specialities.
An example of where that was done is in the oyster project. In looking at that one can see that many many recipes where found to come up with the four recipes with nutritive value.
There have been major changes in cookbooks from the early part of the century. The two major changes that Crossen (1997April 9) indicated are:
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transformation of our diets from "local game to imported cold cuts, boiling to slicing, pine tree to cilantro."
cooking has declined from one of the most important concerns in a woman's life to once of the least.
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Certainly, if one starts looking at cookbooks, one realizes they are an expression of social history.
Gilbar, Annie. 1990.RecipeX Every Cook's Master Index. A Fireside Book Published by Simon & Schuster Inc. New York.
This book has a complete guide to the most popular general and specialty cooksbooks. There are more than 25,000 recipes and 40,000 entries. It covers quite a number of cookbooks and potential recipes.
 | King Estate Pinot Noir Cookbook has recipes from outstanding American Chefs. Has a description and selected recipes. |
 Baking Bread - Old and New Traditions | |
 Recipe X | has multiple index of many cookbooks. |
 Onion Cookbook | |
 Mustard Cookbook | |
Cookbooks Indexed In Recipe X
| James Beard's American Cookery | by James Beard, Little Brown and Company, Boston, Paperback, 1972 |
| Barbecue With Beard | by James Beard, Golden Press, New York, Paperback, 1975 |
| The Best of Bon Appetit | the Knapp Press, Publsihers, Los Angeles, 1979 |
| Betty Crocker's Cookbook | Golden Press, New York, Ringbound, 1986 |
| Better homes and Gardens, New Cook Book | Ringbound, 1981 |
| Better Than Store Bought | by Helen Witty and Elizabeth Schneider Colchie, Perennial Library, Harper & Row, Publishers, New York, Paperback, 1979 |
| Bernard Clayton's New Complete Book of Breads | by Bernard Clayton, Simon & Schuster, New York, Hardcover, 1973, 1987 |
| The Complete Book of Soups and Stews | by Bernard Clayton, Jr., Simon & Schuster, New York, Hardcover, 1984. |
| City Food | by Lee Bailey, Clarkson N. Potter, Inc., Publishers, Hardcover, 1984. |
| The Classic Italian Cookbook | by Marcella Hazan, Alfred A. Knopf, New York, Hardcover, 1977. |
| The Chez Panisse Menu Cookbook | by Alice Waters, Random House, New York, Hardcover, 1982. |
| Chez Panisse Pasta, Pizza & Calzone | by Alice Waters, Patricia Curtan and Martine Labro, Random House, New York, Hardcover, 1984. |
| Cooking With Fire and Smoke | by Phillip Stephen Schulz, Simon & Schuster, New York, Hardcover, 1986. |
| Country Weekends | by Lee Bailey, Clarkson N. Potter, Inc., Publsihers, Hardcover, 1983 |
| Elegant But Easy Cookbook | by Marian Burros and Lois Levine, Collier Books, MacMillan Publishing Company, New York, Paperback, 1967. |
| The Fine Art of Italian Cooking | by Giuliano Bugialli, Times Books, Hardcover, 1977 |
| The Fannie Farmer Baking Book | by Marion Cunningham, Alfred A. Knopf, New York, Hardcover, 1984 |
| The Fannie Farmer Cookbook | revised by Marion Cunningham with Jeri Laber, Alfred A. Knopf, New York, Hardcover, 1984 |
| The Frugal Gourmet | By Jeff Smith, William Morrow and Company, Inc., New York, Hardcover, 1984. |
| The Frugal Gourmet Cooks with Wine | by Jeff Smith, William Morrow and Company, Inc. New York, Hardcover, 1984. |
| Glorious Food | by Christopher Idone, Stewart, Tabori & Chang, Inc., Publishers, New York, Hardcover, 1982 |
| Greene On Greens | by Bert Greene, Workman Publishing, New York, Paperback, 1984. |
| The Good Housekeeping All-American Cookbook | Hearst Books, New York, Hardcover, 1987 |
| Grill Book | by Kelly McCune, Perennial Library, Harper & Row, Publishers, New York, Paperback, 1949, 1977 |
| The James Beard Cookbook | by James Beard, Second Revised Edition, A Dell Trade Paperback, 1959, 1987 |
| Jane Brody's Good Food Book | by Jane Brody, Bantam Books, New York, paperback, 1985 |
| Joy of Cooking | by Irma S. Rombauer and Marion Rombauer Becker, The Bobbs-Merrill Company, Inc., Hardcover, 1971. |
| Keep It Simple | by Marian Burros, Pocket Books, New York, Paperback, 1982. |
| La Method | by Jacques Pepin, A Wallaby Book, Published by Pocket Books, New York, Paperback, 1979. |
| La Technique | by jacques pepin, Pocket Books, New York, Paperback, 1976 |
| Mastering The Art of French Cooking | Volume one, by Julia Child, Louisette Bertholle, and Simone Beck, Alfred A. Knopf, Hardcover, 1973. |
| Moosewood Cookbook | by Mollie Katzen, Ten Speed Press, paperback, 1977 |
| More Classic Italian Cooking | by Marcella Hazan, Alfred A. Knopf, New York, Hardcover, 1978 |
| Wolfgang Puck's Modern French Cooking For the American Kitchen | by Wolfgang Puck, Houghton Mifflin Company, Boston, Hardcover, 1981 |
| Mastering the Art of French Cooking | volume Two, by Julia Child and Simone Beck, Alfred A. Knopf, Hardcover, 1973. |
| Maida Heatter's new Book of Great Desserts | by Maida Heatter, Alfred A. Knopf, New York, Hardcover, 1982 |
| Make it Easy in Your Kitchen | by Laurie Burrows Grad, j.P. Tarcher, Inc., Low Angeles, Hardcover, 1982. |
| Entertaining | by Martha Stewart, Clarkson N. Potter, Inc., Publsihers, New York, Hardcover, 1982. |
| Martha Stewart's Quick Cook | by Martha Stewart, Clarkson N. Potter, Inc., Publishers, New York, Hardcover, 1983 |
| Desserts By Nancy Silverton | by Nancy Silverton, Harper & Row, Publishers, New York, Hardcover, 1986 |
| The New York Times Cookbook | by Craig Claiborne, Harper & Row, Publishers, New York, Hardcover, 1961. |
| The NEw York Times International Cookbook | by Craig Claiborne, Harper & Row, Publishers, New York, Hardcover, 1971 |
| Outdoor Cooking | by the editors of Time-Life Books, Virginia, Hrdcover, 1983 |
| Chef Paul Prudhomme's Louisiana Kitchen | by Paul Prudhomme, William Morrow and Company, Inc., New York, Hardcover, 1984 |
| The Settlement Cookbook | third edition, Simon & Schuster, New York, Hardcover, 1976 |
| The New York Times 60 Minute Gourmet | by Pierre Franey, Times Books, Hardcover, 1980 |
| The Silver Palate Cookbook | by Julee Rosso & Sheila Lukins, Workman Publishing, New York, Paperback, 1982 |
| The Silver Palate Good Times Cookbook | by Julee Rosso & Sheila Lukins, Workman Publishing, New York, Paperback, 1985 |
| The Vegetarian Epicure | by Anna Thomas, Alfred A. Knopf, New York, Hardcover, 1980 |
| The Vicotry Garden Cookbook | by Marian Morash, Alfred A. Knopf, New York, Paperback, 1982 |
| Wok Cookery | by Ceil Dyer, HP Books, Paperback, 1983 |
| You've Got It Made | by Marian Burros, William Morrow and Company, Inc. New York, Hardcover, 1984. |
Updated: Thursday, September 6, 2007. |
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