Anthere wrote:

Would mentioning a cookbook in which the recipe is mentionned enough to satisfy those hungry for "credentials" ?

It would at least help avoid the argument over whether recipes are copyrighted. Given the skeletal nature of a recipe, it may be tenuous to take the position that they are, but there are a significant number of people out there who are concerned about reprinting published recipes for that reason. If we credit the cookbook, we're complying with Article 10 of the Berne Convention, which requires that you make mention of the soure when quoting.

Also, the way we traditionally handle certain types of POV - one of the main complaints about recipes - is by attributing that POV to a credible source (not by removing it entirely). A recipe from a standard cookbook for a given style of cuisine, or from a noteworthy cook (not your Aunt Tillie, in other words), can satisfy this angle too.

--Michael Snow