Food Brochure Template

CO OK P E DIA

BY JOHN DOE

IT’S ALL ABOUT COOKING AND RECIPES

COO K P E D IA TE A M PHO T OGR A PHY.

A DV I S O R

Hadi Cahyono

Richard Sam Bera

Rudy Ferdianrus

Jessica Indah

CON TR I B U T OR

OFF I C E

Radhitio Anindhito

866 S. State St, Suite IV

Rizky Puspita Larasati

#455 San Francisco, CA

Rainer Arya

10001

WELCOME TO COOKPEDIA

Am s u la co m a nu n te rediem die quid C asti, nitui de nd ef frei pu bit a c ru m ocut aperivi rti lleg erave, no n t a m pe rfec u s .

John Doe Chief Editor of Cookpedia

Hitistia nonseceri ium ev-

eatecum harum etur, quas sed este sun-

ellaccum reperectur, ut ut

tur?

mod es sin commo ven-

Dus eostrum, sum aut ipsapicab ius do-

im velliquiam qui sus as-

luptat autecatur ma cupti vendae. Tem

sequas es cones enim aut

faceriatum nullecae pe pa con endam,

mos exerchi liquam, quo

quissim qui occulparum es doluptas ac-

corepro min nus.

cab invent mod quiberum eaqui ad quat.

Namus.

Voluptat

Hitionemque

quo

quam,

ullab

invereculpa

solupti berciumet pore vit

quiatem hicaere ium vid quid est ut f ugia

esed qui nos delliquas ac-

dent ex explam ut ulparum quis saerspe

cusape cusam que et ma

riorepror sinvendi doluptur re pe plibus,

quia dolliqui conse exped

quos es magnis acesti dolorios nihicae il-

et odis dolori quidebisque

lectae consed quibusa cum quiatem.

t a bel of

CONTENTS H ow To C o ok ing

— 16

S ale T he Pro du ct

— 28

Sa l e T h e P rod uc t

— 28

K it chen Vi s i t

— 29

Ki t ch e n Vi sit

— 29

B ack yard Pa r ty

— 47

Ba ck ya rd Par t y

— 47

S p ecial Inte r v i ew

— 13

Fo o d Sto r y

— 01

H ow To Bu yi n g

— 34

Sm othy Re cep s

— 13

S ale T he Pro du ct

— 16

Sp e c i a l I n ter view

— 34

K it chen Vi s i t

— 28

H ow To B u y ing

— 16

B ack yard Pa r ty

— 29

E N J OY H E A LT Y LIFE FOOD

luptatem rem exernam, quidem qui blam coribeatur.

Ecat u r i t, q u i d u s d e r um d o lu pit iberio n po rem

You: Am etur maximi, alitem nimus dis

ut vo l o cu m vo l u p t a t u s . N o ns e qu ia m fa c ide ra e

moditis doluptatem adio.

autemquis alia dem voluptassum sitate Chefs Yuna:

p e r n a m n i me t u r e mq u e

Orporum

f ugit

volora

vo-

luptaque corrorum, si audi doluptate lam eosti cus quam, aut eum, quam quidunt voluptur acient molupta tiscid eos secto eostemp oribusam ressi.

You: Sumquam sin rem iunt, sectecest desciminis mil et que nonse abo.

John Doe

Chefs Yuna: Ut perfere plia verferi or-

Master Chef at Cookpedia

esse quod quia ium quamus ex explatur?

Ciet faccullorest exero et of fic te nullabor You: Ommollo blacearion

same et excepreicia comnissitis sit qui ut

poriamust, te simenet ma

omnisiti voluptatios que nectis sum vo-

sum f uga. Et optatio.

luptati untorro vit estium reperfe rumqui

Chefs Yuna: Evello dolese-

blab int excesti oratur, suntotatum veres-

rias vella ex et a nobisti re-

tium abo.Ibus sequat autem eost acid qui

henti anditati rehenet iur.

dit, odic to blandan iaectotae laciam et

Udit, vellorum quistinvero

voluptis sam reptiis inciunto ipicimenime

molorro dellore voloreped

dolupti audita dem quam.Solest la quam

quam

volupis voluptamene sae.

cusam

suntia

do-

1.

CHIPOTLE TACOS Th e b e n efit of m a k ing t a co s , o r a ny t ype of Mex i can food for that ma tte r , is lef tove rs . Yo u r t a co s ca n be t ransformed i nto salads!

Q u e sa d i lla s ! Mo re t a co s !

I n g r e d i e n t s.

P re pa ra t io ns .

For the salsa

01. Preheat oven to 350°F. Rinse chicken and pat

½ cup corn kernels

dry with a paper towel. Place chicken on an

¼ cup black beans

aluminum foil-lined baking dish or cookie sheet.

¼ cup white onion, diced

Bake for 15-20 minutes

Preparing Times 10 minutes

¼ cup tomatoes, diced ½ of a jalapeno pepper

02. While the chicken is cooking: In a bowl, combine

2 tablespoons cilantro

corn, black beans, onion, tomatoes, jalapeno,

2 tablespoons lime juice

cilantro, and lime juice. Add salt and pepper to

6 fajita-size corn

taste. Set aside.

For the chicken

Portion for 3 People

03. To build the taco, warm your tortillas under the

1 boneless, chicken breast

broiler or in the microwave. Add chicken and

¼ cup sour cream

salsa fresca. Feel free to add other toppings like

1 tablespoon Chipotle

avocado or cheese! Also, margaritas are certainly

1 tablespoon ranch mix

acceptable for your fiesta of one.

Serving Type Very Hot

2.

SPINACH SALAD WITH EGG DRESSING Ta h i n i i s a s e s a m e s e ed pa s te t h a t gives hummus its ri ch nutti ness.

Wi th t h is re c ipe, yo u ge t a d eca d ent dressing wi thout all the fat of a ny t h i ng c re a m - ba s ed .

Preparing Times 10 minutes

Ingred ie nt s .

P repa rations.

For the salsa

01.

a blender or food processor until smooth.

½ cup corn kernels ¼ cup black beans ¼ cup white onion, diced

Prepare the dressing: Blend all ingredients in

02.

Assemble your salad with remaining toppings and drizzle with Tahini-Lemon dressing.

¼ cup tomatoes, diced ½ of a jalapeno pepper 2 tablespoons cilantro 2 tablespoons lime juice Portion for 3 People

6 fajita-size corn 1 boneless, chicken breast ¼ cup sour cream 1 tablespoon.

H ow To J ulienne Having knife skills only comes with practiceLearning how to julienne (cut into thin strips, resembling matchsticks) is just the beginning of your badass kitchen ninja training.

Syarifuddin Rodrigues

Photography

H OW TO

H E A LT Y LIFESTYLE. E ca tu r i t , q u idu s d eru m do lu pit ibe rio n porem ut volo cum vo lu pt a t u s . No ns e qu ia m fa c ide rae pernam.

Nis repedigenis audae corepror sedis molorum re

denduntorum ab iumet re plaborror amet voluptae

natet etur as es is verferum qui sitatur aborenditet

et qui ut pelesecat velis aut quiatur?

volum volut ent alignim porepeliqui accaeri dolut

Rumquam ipsum aliquat. Fero officia spelesed

poreici disquatur sitis estibus, sit labor modis unt

magnim del idest aute ium lam aut eaquia

platia dene si cupta venem. Ovit aut que volorates

derferios am idem acessi consed eici dolore vent et,

verro con nis qui iduntiu ntiistionsed qui soluptas

velestibus voluptatem aliae landell iquoditiae quo

etur?

omnis sitam explabo. Otati rectotatem faccaerum

Sumquatur? Rum ipsa quibusapis eost ut lis min

de eosa nullam quat verovid ut undel idebit quati

nimi, ut liquaepudis doluptiam inus, es molo

optas minctat et, que quo volest, si doloribus

eium ipsandae. Lendae si atemquate sum facil

deliquas etur magnis in num experempost recepra

ipsandit am laborepudis si dendaeped maximi,

corest quo con posa sunt eum, occulpa ilit, conet di

soloria erspello te perchil ipsant et, et rest, opti

ui quiat.

FEATUR E D

PA R S L E Y P E S T O L a r g e qu a nt it ies of ba s il ca n get k ind of pricey, so tr y pa rs ley ins te a d ! Th is d inne r is s u per cheap.

I n g r e d i e n ts.

P repa ra t io ns .

2 cups Italian parsley

01. In a blender or food processor, combine parsley,

¼ cup slivered almonds

almonds, garlic, lemon juice, and parmesan cheese

Preparing Times

1 clove garlic

and blend until smooth. With the blender still on,

10 minutes

1 lemon juice

slowly stream in olive oil.

½ cup parmesan

02. Feel free to adjust more or less olive oil to reach a

¼ cup olive oil

desired consistency. On nullam dus maximusda

Salt & Pepper.

velluptatur sit fuga. Et voluptasinum con ex et quodit endipietUrepe min et laut ut autem et milluptus ius.

Tur susa precto quam reped et est alitatquiam ni

Serving Portion for 3 People

Va ria t io ns On P e s to Basil and parsley aren’t the only herbs that have real estate on pesto. Try these other varieties to find your favorites. Spread on anything and everything.

Sun Dried Tomato

Pistachio

Arugula

Walnuts

Walnuts

H OW TO

DO N’T GO HU NGRY

GROCERY SHOPPING FOR COOKING i t d o e sn ’t h ave to b e a s s a d a s yo u m ay t h ink Bu s a to p e r u m te a q ua m e s t fa u ra ria m .

opti denduntorum ab iumet re plaborror amet voluptae et qui ut pelesecat velis aut quiatur.

Rumquam ipsum aliquat. Fero officia spelesed magnim del idest aute ium lam aut eaquia derferios am idem acessi consed eici dolore vent et, velestibus voluptatem aliae landell iquoditiae quo omnis sitam explabo. Otati rectotatem faccaerum de eosa nullam quat

MAK E A LI ST verovid ut undel idebit quati optas minctat et, que quo volest, si doloribus deliquas etur magnis in num experempost recepra corest

John Doe Master Chef at Cookpedia

quo con posa sunt eum, occulpa ilit, conet di

AVOID TH E RUS H H OUR Nis repedigenis audae corepror sedis molorum re natet etur as es is verferum qui sitatur aborenditet volum volut ent alignim porepeliqui accaeri dolut poreici disquatur Rum ipsa quibusapis eost ut lis min nimi, ut

ui quiat. Edis ame qui illabo. Ut quiatem re eumquiderum. Sesendium praequame est dem, sus pliaecibus hocchui timora nonditi enimissin dees alicaudem idicae tius, et? Tum

STAY O U T O F THE MI DDL E nicaeque esse et foratis intem merit, quam.

TRE AT YOURS E LF

Fuis, essum sa tebatis hocae fui pracibe

liquaepudis doluptiam inus, es molo eium

Silnerit qua maio visquam que opoportam

ipsandae. Lendae si atemquate sum facil

dii facitam publica molic vivatiam inate iam

ipsandit am laborepudis si dendaeped maximi,

ne atim eorur. Issessatum ocus ste nonsum

soloria erspello te perchil ipsant et, et rest,

nos nesceps eniribuni sed conveni caperem

nticaedo, avolumu ltusquere et it, sa perra?

IT’S ALL ABOUT COOKING AND RECIPES

GAYO ARABICA ESPRESSO

Cappuchino

Ingre dient s .

P repa ra t ions.

2 Cups Milk

01. In a blender or food processor, combine parsley,

2 Tablespoons Cocoa

almonds, garlic, lemon juice, and parmesan cheese

2 Tablespoons Sugar

and blend until smooth. With the blender still on,

1 Tablespoon Coffee

slowly stream in olive oil. Feel free to adjust more

1 Teaspoon Vanilla

or less olive oil to reach a desired consistency.

Ligendam fugiatio torro dolupta quatum cum dist pa iliquibusam, quis qui iusam, nam quiasIquodis ent pelesediti berchit molor solupta tisinve ndusapi deribus 02. Evideatur ademqui squem. Oris An nunu menihiliu

Mochachino

verus verviti ssulicerum rem publis, vatine publiaes firiviverfec vil terni ina, num merobunum. Pesci sum tiae ne tenatrum spereme nirmantem maximis.

Num nonfirtum ipionsu legitilis. IgiliaTem restruntist, aut explabore expedit laborum auda culles utectam, ONLINE RECIPE

et optatiam fugiate mpellig endions eceptum

Latte

Espresso

Preparing Times

Serving Portion for

Serving Type

10 minutes

3 People

Hot, Medium, Cold

VA R I A T I O N O F SHRIMP Ingred ie nt s .

2 cups Italian parsley

½ cup parmesan

¼ cup slivered almonds

¼ cup olive oil

1 clove garlic

Salt & Pepper.Non nos

1 lemon juice

audaece rnatque

Preparing Times 10 minutes

P re pa ra t io ns .

01.

In a blender or food processor, combine parsley, almonds, garlic, lemon juice, and parmesan cheese and blend until smooth.

With the blender still on, slowly stream in olive oil.

Serving Portion for 3 People

02.

Feel free to adjust more or less olive oil to reach a desired consistency.

VA R I A T I O N O F BEEF Ingre dients.

2 cups Italian parsley

Salt & Pepper.

¼ cup slivered almonds

1 clove garlic

1 clove garlic

1 lemon juice

1 lemon juice

½ cup parmesan

½ cup parmesan

¼ cup olive oil

¼ cup olive oil

1 lemon juice

P reparati ons.

01.

In a blender or food processor, combine parsley, almonds, garlic, lemon juice, and parmesan cheese and blend until smooth.

02.

With the blender still on, slowly stream in olive oil.

Feel free to adjust more or less olive oil to reach a desired consistency.

03.

Um et vero officietur, nobit quis autenis itiumquia sit am ilia incte rectiam, occus ad eum ut

Preparing Times 10 minutes

utenimint elita nullat vide quo id ex experum

Serving Portion for 3 People

04.

Molorro cone si odi custrum quidella di torionse perum dit eliberorro qui omni.

SMOOKY SALMON AND POTATTO

F E ATUR E D

I ngredients.

2 cups Italian parsley

1 lemon juice

¼ cup slivered

½ cup parmesan

almonds

¼ cup olive oil

1 clove garlic

1 lemon juice

Preparations.

01.

In a blender or food processor, combine parsley, almonds, garlic, lemon juice, and parmesan cheese and blend until smooth.

02.

With the blender still on, slowly stream in olive oil.

03.

Feel free to adjust more or less olive oil to reach a desired consistency.

Unto esciur abo. Nemostia pra qui ne

Preparing Times

Serving Portion for

Serving Type

10 minutes

3 People

Very Hot

nit, et offic tem ium quiatiatem con nimporepudi quo cum et, con rae sum quam soluptatiis quia

Y UNA L E TA L UHU — AME RICAN C HEF

REAL MEN COOK A m su l a co ma n u n tered ie m d ie qu id Ca s t i, n i tu i d e n d ef f r e i pu bit a c ru m o c u t a periv i r t i l l e g e rave , n on t a m perfe c u s .

ia? Nihil vid norum peris, potatius rei catus et arit. Fuiderena, Palemquis oca moerma, se murbis, sinve, nost verudetrio et res faciem prae coena, ta tionterit voc me

Seris comperio inatiocrem essentius, qua

faterum ora, mandite larbitas est ex niu

in tussa viri se, vivenat L. eo, quam por-

quiditalarte diterni mperess enteris is-

tin teres comnia? Palicaut inem. Cat, seres

signat, neque auctudendio ego hora, cae

silicaectum tus An Etrent video, corum

publiam Pato C. Serevisque in tum nerfex

re, que consultor quius, C. Eporet; noste

sed con ne ademovehebus nost aut orur-

hintra L. Seredep ecivastrus publius sena,

num Romneredem consul vidius, niridium

quideri bullabent? Iviviu consciptime fatis

pra, is, quam urbi in vasta.

horte medem dicus vilis. Quit? quam pulia

Torum

ina, ne consu se me me consiliam publice

eatis nis atibusam repre net molorem si

que peres consil hiceris Mae, quam iam

deleces tionse inusaperciis con nam, au-

repudi

temporat.

Eruptatur,

ex

QUOTE

FIRST WE EAT THEN WE DO EVERYTHING ELSE JOH N DOE

ORG A N I AN 1 S T O RGAN IC S H O P IN T OWN

IT’S ALL ABOUT ORGANIAN FOOD

Get Our Shop at. 81 Gordon Rd, Mandurah WA 6210, New York www.organian.com