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The materials used and displayed on Good Cooking including but not limited to text, photographs, graphics, illustrations and artwork, video, sound, and names, logos, trademarks and service marks, are the property of Good Cooking, Inc. and are protected by copyright, trademark and other laws unless otherwise noted.  Any such content may be displayed solely for your personal, non-commercial use. Please contact Good Cooking if you would like to use any of our content.

Recipes and other material sent to Good Cooking, Inc. may or may not appear as originally received from its author.  Formatting and or spelling may have been changed or corrected to meet Good Cooking, Inc. standards.  Good Cooking will do it's best to determine the authenticity of the content and adhere to the copyright laws.  For those submitting content for publication consideration we ask that you not copy materials, recipes, photos and content out of books or other sources. 

Content on Good Cooking may have been adapted or interpreted from any of the following publications. There is no intent to directly copy or plagiarize the authors or discredit them with their creation in whole or in any part.

On Cooking, Sara Labensky and Alan Hause, Prentice Hall, 1999
The New Professional Chef, Culinary Institue of America, Hyde Park, NY Van Nostrand Reinhold, 1991
CookWise, Shirley Corriher, Morrow, 1997
Webster's New World Dictionary of Culinary Arts, Labensky, Ingram, Labensky, Prentice Hall, 1997
Lorousse Gastronomique, Crown, 1995
Fanny Farmer Cookbook, Alfred Knoff, 1979
The Ritz-Carlton Cookbook, John J. Vyhnanek, Harcort Brace Jovanovich, 1986
Cheese Primer, Steven Jenkins, Workman Publishing, 1996
Jacques Pepin's Complete Techniques, Black Dog and Leventhal Publishers, 2001
A History of Food, Maguelonne Toussaint-Samat, Blackwell Reference, 1993
Eggcyclopedia, American Egg Board, 1999
Seafood Products Resource Guide, Sea Grant, Virginia Polytechnic Institute
Practical Baking, William J. Sultan, Van Nostrand Reinhold, 1989
The Marling Menu Master Series: Spain, Italy, Germany, France, William and Clare Marling, Altarinda Books, 1996
Dictionary of Food, Robert Igoe, Van Nostrand Reinhold, 1989
The Chef's Companion, Elizabeth Riely, Wiley, 1996
Adelma Grenier Simmons, Herb Gardening in Five Seasons, Middlesex, England, Penguin
Stendahl, Spicy Food, New York, Holt, Rinehart and Winston
James Edmond O'Brien, Nature's Healing Herbs, Boca Raton, Globe
Craig Claiborne, An Herb and Spice Cookbook, New York, Harper and Row
Madhur Jaffrey, Spice Kitchen, London, Pavilion Books
Norman Taylor, Herbs in the Garden, New York, Toronto, London, D. Van Nostrand Company, Inc.
M. Grieve Culinary Herbs and Condiments, New York, Dover Publications
John E. Brown & Coralie Castle, The Edible Ornamental Garden London, Pitman Publishing
Handbook on Herbs, New York, Brooklyn Botanic Garden Record
Joy Larkcom, The Salad Garden, New York, Viking Press
Woman's Day Encyclopedia of Cookery, New York, Fawcett Publications, Inc.

All content © 1995-2010 by Chef John, Good Cooking, Inc. unless otherwise noted.

rev. 01/10

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