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I usually write in any substitutions I've made, especially if it's a recipe I would make again. Usually I write in pencil and only in a book I know I will keep. If I'm on the fence about keeping it, I usually don't write in them, so it's not marked up if I give it away or trade it in at my local used bookstore. I do also write an EYB Note, but I really like having the information right in my book as I am cooking or baking.

Only time I write in them (in pencil) is when the recipe was distinctly not to be ever repeated .. surprisingly, there's a few of those!

I write in my books all the time.  I use post-its with substitutions and/or additions and of course making a note about recipes that aren't worth making again.  I've also started to write the date when I made it last.  It's fun to run across my notes especially in a book I haven't used in awhile.  With so many cookbooks it's easy to forget the changes that I've made to a recipe.  I'm also starting to use EYB notes a little more often to help me remember, but in the end, I still prefer to have a note right along side the recipe in my book.  The post-its can be removed and/or edited without damage to the book.

I always, always, write in my cookbooks. In ink!  I note any substitutions, problems, and my verdict on the results, and whether it's a special occasion or if the recipe was prepared for guests.  I also mark the date when I first made the recipe.  I love to page through years later and see my comments on a recipe I don't even remember trying.  One of the many reasons I don't like ecookbooks is that I can't write in them!  My cookbooks are my favorite playthings.

I don't think I ever wrote in any cookbook. I had a recipe book where I used to mark down the recipes I liked and I made any amendments there - however I barely use it anymore cause EYB you know :)

I do accidentally spill stuff on my books though. I think my Sichuan Cookery is infused with rum glaze for example.

I never used to write in my books but I realized a year or so ago that there really wasn't a good reason why not. I now write (in ink) if there is anything important for the next time I make it, such as what the F temp equivalent of the C temperature is (since I own a lot of British cookbooks but live in the USA with a F stove). I also note anything that will help next time such as "Allow 4 hours for this from start to finish" for Ottolenghi's Chocolate fudge cake which needs to be completely cooled before the second layer of cake is added (which I used to forget when l was planning to make it).

But for my impressions of the recipe I use EYB notes and add the Bookmark "I Cooked This" with the date. It's much easier then to find something I have cooked before.

Yes. Mainly coversions of baking recipes from volume to weight measurements in the margines. An unfortunate pet peeve of mine that the vast majority of US books give measurements in volume.

Arggh!  I normally don't, but I should have.  I made shakshuka from Plenty again and forgot how oily the recipe was and used the full amount of olive oil.  I had to use paper towel to blot out all the oil floating on top. Yikes.  So, I wrote down in the book this time. 

I used to consider writing in ANY book a sacrilege, and would write notes on paper and tuck them in, but that gets crazy after a while in your favorite books, and disastrous if the book falls and your notes fall out... I think sticky notes left in a book for a long time do more damage to a page than pencil so a few years ago I started making notes on the pages (usually in pencil) in my cookbooks.

If a recipe results in something yukky, I don't want to forget - somewhere I have a cookbook with the note "Never Again" written in big letters next to a recipe. :) I will note if a family member really, really liked it (or not), cooking method or time changes,and serving ideas. Most often though, I write in substitutions or additions I have made, 

I don't make a regular habit of writing next to a recipe, just when there is something important I want to remember about it.

I write the date that I first make a recipe in the top corner, next to the recipe title. I also note any substitions or adjustments (often to make something less spicy or oily/greasy). This is especially helpful for books that are not indexed yet in EYB. (When the book is indexed, I will add "cooked this" and notes to EYB.) I have also made notes in the index if a recipe is difficult to find, or the book uses British/Australian terms.

I make public EYB notes with the date, my opinions, and substitions/adjustments. I make a private EYB note if I brought it somewhere or served it to specific guests, along with their comments.

Originally Posted by: dianev

I always, always, write in my cookbooks. In ink!  I note any substitutions, problems, and my verdict on the results, and whether it's a special occasion or if the recipe was prepared for guests.  I also mark the date when I first made the recipe.  I love to page through years later and see my comments on a recipe I don't even remember trying.  One of the many reasons I don't like ecookbooks is that I can't write in them!  My cookbooks are my favorite playthings.

You betcha! I learned this from my mother, who annotated her cookbooks like crazy, back in the day when cookbooks weren't as reliable as they are now. (I love finding her notes.) I also tend to use old dinner party menus as bookmarks. It's fun finding notes of the Thanksgiving dinner or birthday bash I did ten years ago.