larry_stewart
Master Chef
Im sure we've had this conversation before.
If you start with a recipe ( that has been published in a cookbook, website...), and you:
-Change some of the ingredients ( add some/ take away some)
-Mess with the amounts ( doubling/ halving initial amounts)
-Change cooking methods and times
How much of this has to change before you can actually or I guess should say ' legally' claim it as 'your own' recipe ??
Not that Im planning on publishing any of my recipes, but sometimes I look back at what i started with, and the final result, and they are unrecognizable to each other. Maybe the original recipe looks like a distant cousin or just an inspiration to the final creation.
I would never want to take any credit away from anyone, but at some point, I would have to think that the recipe becomes your own, since most of what we do when we cook is based on past experiences ( whether it be something we've seen, read, tasted ...)
Just curious,
Larry
If you start with a recipe ( that has been published in a cookbook, website...), and you:
-Change some of the ingredients ( add some/ take away some)
-Mess with the amounts ( doubling/ halving initial amounts)
-Change cooking methods and times
How much of this has to change before you can actually or I guess should say ' legally' claim it as 'your own' recipe ??
Not that Im planning on publishing any of my recipes, but sometimes I look back at what i started with, and the final result, and they are unrecognizable to each other. Maybe the original recipe looks like a distant cousin or just an inspiration to the final creation.
I would never want to take any credit away from anyone, but at some point, I would have to think that the recipe becomes your own, since most of what we do when we cook is based on past experiences ( whether it be something we've seen, read, tasted ...)
Just curious,
Larry
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