Cookbook:Policy/Recipe template

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This is a template page. Please do not add recipes here .

This is the recommended template for recipes that are submitted to the cookbook. Please note that this is only a guideline; feel free to add other sections as necessary, or omit sections that are not applicable (although the recipe needs to be useful and comprehensible).

Various Cookbook-related templates can be found in the Cookbook policy module.

The five-dot system in the recipe summary is used to represent the relative difficulty of a recipe. Please keep these descriptions in mind when assigning a difficulty score. The images are useful in that clicking on them brings you to a category of recipes of particular difficulty. We borrowed these images from the German Cookbook (Kochbuch).

  • You can boil water, right? - Very easy; you can boil water, right?
  • Fairly easy - Easy
  • Medium difficulty - Average
  • Fairly hard - Hard
  • Are you the Iron Chef? - Very hard; are you the Iron Chef?
Include the recipe summary template {{Recipe summary}} first, with image, cooking time, etc. Note the guidelines for the relative difficulty above. The image should be no more than 300px in order to maintain consistent style and formatting of all the Cookbook's recipe templates.
Recipe Title (usually autofilled)
CategoryExample category
YieldExample yield
ServingsExample servings
TimeExample time
NoteNotes if needed
Follow with the recipe template {{Recipe}}, along with additional navigation links as appropriate:

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine | Type of course

A short description of the recipe should go here; anywhere from one sentence to a paragraph or two is acceptable. Describe who uses the dish, and how, as well as anything normally prepared with it. Stories of the recipe's creation or other anecdotes are perfectly
acceptable, but avoid first-person language to ensure NPOV and to reflect the communal nature of the Cookbook.


Ingredients may be listed as a list, like below:
Alternatively, ingredients may be formatted as a table if it is more appropriate:
Ingredient Count Volume Weight Baker's % (optional)
Component 1
Ingredient 1 2 ea. 100 g (3.5 oz)
Ingredient 2 1 bunch 2 cups 200 g (7 oz)
Ingredient 3 2 tbsp (30 ml)
Total (optional)
Component 2 (optional)
Ingredient 4
Ingredient 5
Ingredient 6
Total (optional)
The ingredients should be listed in the order they are called for in the procedure below. The ingredients  should be linked to using the "pipe trick", i.e. [[Cookbook:carrot|]], which produces carrot. If optional ingredients and substitutions would make 
this list less readable, place them in the notes, tips, or variations section instead (if they are specific to some different cooking procedure) or place them in a second list after the first one. Otherwise, simply mark them "(optional)". Consider using separate lists for different components of the recipe.
Quantities should be listed with whichever units (imperial or metric) the recipe was created in, with the other equivalent values listed immediately after, in "()". This lets users know which units are "original" and which are estimated conversions. Avoid nested parentheses for legibility, instead separating units by a forward slash or the word 'or'. Always provide both volumetric and weight measurements—in some countries, kitchens are simply not equipped to measure by weight (yes, they lack a balance or scale). Do not specify the size of normal chicken eggs; "Large" in the USA is similar to "size M" in the EU, and other places will surely have their own ideas as well.
If a recipe does not list specific quantities, it must include sufficient information in the procedure to guide the cook on how much to add. This could be something like "according to taste", "until the mixture reaches _____ texture", etc.


Details of needed equipment can be added here if desired. If you only list specialized equipment here as opposed to every utensil required to complete the recipe, change the heading to "Special equipment" to reflect this.


The procedure should be written in numbered steps. Photos of the procedures as they are completed should be in |thumb| format, so a caption identifying what step is being performed can be included in the pic.
  1. Step one
  2. Step two
  3. etc.

Notes, tips, and variations

This area can be used for any additional information that doesn't fit in other areas of the  recipe module. For significant variations, consider creating a new recipe page.
  • Note 1
  • Tip 1
  • Variation 1
  • etc.


If the recipe requires it, add any necessary warnings here.
  • Warning 1
  • Warning 2
  • etc.


If citations and/or references are used in the recipe, include a references section at the bottom of the page.
Categories and interlanguage links should be placed here, at the bottom. To see the category scheme for recipes, go to Category:Recipes.
The following templates may be included if applicable:
What to type What it makes Where it goes

See template for text

Bottom of Page

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Bottom of Page

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Bottom of Page

This is a template page. Please do not add recipes here.