CZ:Recipes

CZ:Recipes will contain guidelines for adding recipe pages to the food categories and clusters. These are relatively new concepts at Citizendium, so these guidelines will be evolving over time.

Heading and format standards

Because recipes vary in complexity, there will have to be some flexibility in format. Proposed headings:

Recipe group

Broad categories

• Appetizers
• Beverages
  • cocktails and spirits
  • non-alcoholic
  • punches
  • wine
• Breads
• Breakfast
• Desserts
  • Cakes and confections
  • Gelati and ice creams
  • Pies
  • Puddings
• Fast food
• Meats
• Noodles
• Packaged (convenience) foods
• Pasta
• Rice
• Roasts
• Salads
• Sandwiches
• Sauces
• Savories
• Seafood
• Side dishes
• Soups
• Stews
• Sushi
• Vegan
• Vegetarian

Ethnic cuisines

• Asian
  • Chinese cuisine
    • Chinese cuisine/Catalogs
      • Almond Pressed Duck
  • South Asian
    • North Indian
    • South Indian
  • South-East Asian
• African
• European
  • British
  • French cuisine
    • French cuisine/Catalogs
      • Lyonnaise potatoes
      • Tartiflette—recipe included
  • Italian cuisine
    • Italian cuisine/Catalogs
      • Bolognese sauce—recipe included
      • Vitello tonnato
  • Mediterranean
• Middle Eastern
• North American
  • African-American
  • Asian-American
  • "Continental"
  • Southern
  • Tex-Mex
• South American
• Pacific

Techniques

• Baking
• Barbecuing
• Blanching
• Boiling
• Braising
• Broiling
• Creaming
• Cryovacking (Sous-vide)
• Deep-frying
• Fermenting
• Frying
• Grilling
• Open-air cooking
• Pickling
• Poaching
• Preserving
• Pressure cooking
• Roasting
• Salting
• Sautéing
• Scalding
• Simmering
• Smoking
• Sous Vide
• Steaming
• Stir-frying
• Tempering

Example

Ingredients 9 pieces dried (salt) cod 3 kg peeled potatoes 2 cloves garlic 5 eggs olive oil chopped parsley olives Preparation Boil the cod, potatoes and eggs, having cut the cod in strips and removed skin and bones. Slice the peeled potatoes with the eggs. Sauté in olive oil, with wheels of sliced onion and chopped garlic until the onion is yellow. Alternate layers of cod, potato, egg and onion in casserole dish. Bake in oven. When done, sprinkle with grated parsley and olives to taste and serve.

Guidelines for editing

• The subpage will be limited to representative, even iconic recipes and variants of dishes. This will not be an "add your own recipe" subpage.

We're going to have to consider this very carefully before making a firm decision. My understanding is: the ingredients listed in a printed and published recipe are NOT copyrightable, or subject, say to a trademark. BUT, the *instructions* cannot be directly copied. So, for instance, we could open Julia Child's Mastering the Art of French Etc. at random, copy out all of the ingredients and the quantities for making, oh, blanquette de veau, BUT we would have to *substantially* rewrite her instructions for how to put everything together. Okay, this is no big deal, you say. The problem is, how many people are going to want to find a well-known, or "iconic" recipe, and then spend a lot of time formatting it and rewriting it? Tres peu, I would say. But what a lot of people *might* be doing, is what I myself have been up to for, oh, the last 25 years now: finding recipes that I liked; cooking them; modifying them according to my own whims; *correcting* them sometimes (even Great Julia nods from time to time, at least in the early editions of her books); and then eventually setting them down in computer form for *my own* collection of recipes. The recipes that I have so far put into CZ, or the photo galleries of various items that I've cooked, have, in fact, come directly from WordPerfect recipes that I have converted to RTF and then reformatted for CZ requirements. In a very real sense, therefore, the recipes I've put in here *are* my recipes, even though the Bolognese sauce, for instance, is about 90 to 95 percent Marcella Hazan in terms of ingredients and technique, but about 95% rewritten by me. The point of all this, therefore, is that I don't think we want to ban out of hand *other* people putting in their own recipes. Otherwise we may never get any additional ones. I am, however, on this matter very much open to suggestions and discussions with others.... Bon appetit! Hayford Peirce 19:56, 19 February 2008 (CST)

• Recipe subpages shall not editable without prior discussion and agreement of a food editor, or in his or her absence, interested authors.

Yes, I think this is vital. Suppose I *do* find the original Paul Bocuse recipe (iconic, even) for, let's say poached salmon with sorrel sauce (maybe that's the three Troisgros Brothers' recipe, but it is, or used to be, pretty iconic). If I go to the trouble to copy it, rewrite it so that it becomes original, etc., etc., then put it into CZ, I sure don't want Ro, hehe, coming along and changing the butter to duck fat or the white wine to Bourbon. [That should be 'Reau', surely? - Ro Thorpe 11:59, 23 February 2008 (CST)][Rôt or Reaux, now that I think of it.... Hayford Peirce 13:03, 23 February 2008 (CST)] I really don't think this will ever be a problem at CZ, but we should be clear about this matter from the start. (It seems strange, but of all the *hundreds* of article I worked on at WP and kept on my watchlist, I would say that the Mayonnaise article was and still is the most vandalized. Go figger....) Hayford Peirce 19:56, 19 February 2008 (CST)

• Recipe pertaining to different countries and states may be verified by some citizens belonging to that country or state.

Related links

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