Copyrighting a book–a particular collection, assembled in a particular way–like mine with all the photos–might not be a bad thing. But the individual elements of a cookbook–the information–that should remain open to the public for sure.

“Mere listings of ingredients as in recipes, formulas, compounds or prescriptions are not subject to copyright protection. However, where a recipe or formula is accompanied by substantial literary expression in the form of an explanation or directions, or when there is a combination of recipes, as in a cookbook, there may be a basis for copyright protection.”

and I also think (as you say above) that you cannot reduce a professional chef to a description of how things are done. because there is art & subtlty in cooking, things are never the same, you must adapt.

there’s a larger issue though about the dammage to cooking that a copyright would do – imagine, for instance if someone had copyrighted the recipe for bread dough! it’s a crazy idea, but not so crazy.

You know this is why i think public domain must be battled for and defended – not just for altuistic reasons, but because built upon public domain, we see all sorts of innovations that make lives better. if we allow everything to be closed off, we will choke everythign new.