Food Brochure

COOK P E D I A

BY JOHN DOE

IT’S ALL ABOUT COOKING AND RECIPES

COO K P E D IA PHO T OGR A PHY. Hadi Cahyono Rudy Ferdianrus

CO N TR I B U T OR Radhitio Anindhito Rizky Puspita Larasati Rainer Arya Deisy Valiani Elisabeth

A DV I SOR Richard Sam Bera Jessica Indah

OFFI C E 866 S. State St, Suite IV #455 San Francisco, CA 10001

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WELCOME TO COOKPEDIA

John Doe Chief Editor of Cookpedia

A m su l a co ma n u n te re diem die q u id Ca s t i, n i tu i d e n d ef f r e i p u bit a c ru m o c u t a periv i r t i ll e g e rave , n o n t a m pe rfec u s .

Hitistia nonseceri ium evellac-

icab

ius

doluptat

autecatur

cum reperectur, ut ut mod es

ma cupti vendae. Tem faceri-

sin commo venim velliquiam

atum nullecae pe pa con en-

qui sus assequas es cones enim

dam, quissim qui occulparum

aut mos exerchi liquam, quo

es doluptas accab invent mod

corepro min nus.

quiberum eaqui ad quat.Volupsolup-

tat quo quam, ullab invereculpa

ti berciumet pore vit esed qui

quiatem hicaere ium vid quid

nos delliquas accusape cusam

est ut f ugia dent ex explam ut

que et ma quia dolliqui conse

ulparum quis saerspe riorepror

exped et odis dolori quidebi-

sinvendi doluptur re pe plibus,

squ e eatecum harum etur, quas

quos es magnis acesti dolorios

sed este suntur?

nihicae illectae consed quibusa

Dus eostrum, sum aut ipsap-

cum quiatem.

Namus.

Hitionemque

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t a bel of

CONTENTS H ow To C o ok ing

— 16

Sa l e T h e P rod uc t

— 28

Ki t ch e n Vi sit

— 29

Ba ck ya rd Par t y

— 47

Fo o d Sto r y

— 01

Sm othy Re cep s

— 13

Sp e c i a l I n ter view

— 34

H ow To B u y ing

— 16

Sa l e T h e P rod uc t

— 28

Ki t ch e n Vi sit

— 29

Ba ck ya rd Par t y

— 47

Sp e c i a l I n ter view

— 13

H ow To B u y ing

— 34

Sa l e T h e P rod uc t

— 16

Ki t ch e n Vi sit

— 28

Ba ck ya rd Par t y

— 29

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John Doe Master Chef at Cookpedia

E N J OY H E A LT Y LIFE FOOD Eca tu r i t , q u i d u s d eru m d o lu pit iberio n po rem u t vo l o cu m vo l u p t a t u s . N o ns e qu ia m fa c id era e p e r n a m n i me t u r e mq u e

You: Ommollo blacearion po-

eos

riamust, te simenet ma sum

ressi.

f uga. Et optatio.

You: Sumquam sin rem iunt,

Chefs

Yuna:

Evello

doleseri-

secto

sectecest

eostemp

oribusam

desciminis

mil

et

as vella ex et a nobisti rehenti

que nonse abo.

anditati rehenet iur. Udit, vel-

Chefs Yuna: Ut perfere plia ver-

lorum quistinvero molorr o del-

feri oresse quod quia ium qua-

lore

cusam

mus ex explatur? Ciet faccullor-

suntia doluptatem rem exer-

est exero et of fic te nullabor

nam, quidem qui blam coribea-

same et excepreicia comnissitis

tur.

sit qui ut omnisiti voluptatios

You: Am etur maximi, alitem

que nectis sum voluptati un-

nimus dis autemquis alia dem

torro vit estium reperfe rumqui

voluptassum

blab int excesti oratur, sunto-

voloreped

quam

sitate

moditis

doluptatem adio.

tatum verestium abo.Ibus se-

Chefs Yuna: Orporum f ugit vo-

quat autem eost acid qui dit,

lora

si

odic to blandan iaectotae laci-

audi doluptate lam eosti cus

am et voluptis sam reptiis inci-

quam, aut eum, quam quidunt

unto ipicimenime dolupti audi-

voluptur acient molupta tiscid

ta dem quam.

voluptaque

corrorum,

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FIRS T ME NU

CHIPOTLE TACOS Th e b e nef i t of ma k i n g ta co s , o r a ny t ype of Mexica n fo od fo r t h at m a tte r , i s l ef tove rs . Yo u r t a co s ca n be t ra ns fo rmed i n to sa l a d s! Qu e s a dilla s ! Mo re t a co s !

I n g r e d i e n ts.

P re pa ra t io ns .

For the salsa

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

½ cup corn kernels

pat dry with a paper towel. Place chicken

¼ cup black beans

on an aluminum foil-lined baking dish or

¼ cup white onion, diced

cookie sheet. Bake for 15-20 minutes

¼ cup tomatoes, diced ½ of a jalapeno pepper 2 tablespoons cilantro

02. While the chicken is cooking: In a bowl, combine corn, black beans, onion, tomatoes,

2 tablespoons lime juice

jalapeno, cilantro, and lime juice. Add salt

6 fajita-size corn

and pepper to taste. Set aside.

For the chicken 1 boneless, chicken breast

03. To build the taco, warm your tortillas under the broiler or in the microwave. Add

¼ cup sour cream

chicken and salsa fresca. Feel free to add

1 tablespoon Chipotle

other toppings like avocado or cheese! Also,

1 tablespoon ranch mix

margaritas are certainly acceptable for your fiesta of one.

Preparing Times

Portion for

Serving Type

10 minutes

3 People

Very Hot

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S E COND ME NU

SPINACH SALAD WITH EGG DRESSING T ah i n i i s a se sa me se e d pa s te t h a t give s h u m m u s it s rich n u t t i n e ss. Wi t h t h i s r e c ipe, yo u ge t a d eca d ent dres s ing w i t h o u t a l l t h e fat of a nyt h ing c re a m - ba s ed .

I ngre dient s .

Preparing Times 10 minutes

For the salsa

2 tablespoons cilantro

½ cup corn kernels

2 tablespoons lime juice

¼ cup black beans

6 fajita-size corn

¼ cup white onion, diced

1 boneless, chicken breast

¼ cup tomatoes, diced

¼ cup sour cream

½ of a jalapeno pepper

1 tablespoon

P repa ra t io ns .

Portion for 3 People

01.

Prepare the dressing: Blend all ingredients in a blender or food processor until smooth.

02.

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

H ow To Ju lie nne Having knife skills only comes with practice- Learning how to julienne (cut into thin strips, resembling matchsticks) is just the beginning of your badass kitchen ninja training.

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Photography Syarifuddin Rodrigues

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H OW TO

H E A LT Y LIFESTYLE. E ca tu r i t , q uid u s de ru m d o lu pit i b e r i o n p o r e m u t vo lo c u m vo lu pt a t u s .

N o n se q u i a m fa c id era e pe rna m

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 sitis estibus, sit labor modis unt platia dene si cupta venem. Ovit aut que volorates verro con nis qui iduntiu ntiistionsed qui soluptas etur?

Sumquatur? Rum ipsa quibusapis eost ut lis min nimi, ut liquaepudis doluptiam inus, es molo eium ipsandae. Lendae si atemquate sum facil ipsandit am laborepudis si dendaeped maximi, soloria erspello te perchil ipsant et, et rest, 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 verovid ut undel idebit quati optas minctat et, que quo volest, si doloribus deliquas etur magnis in num experempost recepra corest quo con posa sunt eum, occulpa ilit, conet di ui quiat.

Edis ame qui illabo. Ut quiatem re eumquiderum.

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FE ATURE D

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TH IRD ME NU

PA R S L E Y P E S T O L ar g e q u a n ti ti e s of b a s il ca n get k ind of pricey, s o t r y pa r sl ey i n ste a d ! Th is dinner is s u pe r c h e a p.

Ingred ie nt s .

Preparing Times 10 minutes

2 cups Italian parsley

1 lemon juice

¼ cup slivered

½ cup parmesan

almonds

¼ cup olive oil

1 clove garlic

Salt & Pepper.

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

Serving Portion for

olive oil.

3 People

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

Var i at i o n s O n Pe sto 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

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Arugula

13

Walnuts

H OW TO

GROCERY SHOPPING FOR COOKING it d o e s n ’ 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 tea q u a m e st fa u ra ria m .

AVOI D T H E R US H H O UR

MAKE A LIS T

Nis repedigenis audae corepror sedis

omnis sitam explabo. Otati rectotatem

molorum re natet etur as es is verferum qui

faccaerum de eosa nullam quat verovid ut

sitatur aborenditet volum volut ent alignim

undel idebit quati optas minctat et, que quo

porepeliqui accaeri dolut poreici disquatur

volest, si doloribus deliquas etur magnis in num experempost recepra corest quo con

T R EAT YO UR S E L F

posa sunt eum, occulpa ilit, conet di ui quiat.

Edis ame qui illabo. Ut quiatem re

Rum ipsa quibusapis eost ut lis min nimi,

eumquiderum.

ut liquaepudis doluptiam inus, es molo eium ipsandae. Lendae si atemquate sum facil ipsandit am laborepudis si dendaeped

S TAY OUT OF TH E MID D LE Sesendium praequame est dem, sus

DON ’ T G O H UN G RY

pliaecibus hocchui timora nonditi enimissin

maximi, soloria erspello te perchil ipsant

esse et foratis intem merit, quam. Fuis,

et, et rest, opti denduntorum ab iumet re

essum sa tebatis hocae fui pracibe nticaedo,

plaborror amet voluptae et qui ut pelesecat

avolumu ltusquere et it, sa perra? Silnerit

velis aut quiatur. Rumquam ipsum aliquat.

qua maio visquam que opoportam dii

Fero officia spelesed magnim del idest

facitam publica molic vivatiam inate iam

aute ium lam aut eaquia derferios am idem

ne atim eorur. Issessatum ocus ste nonsum

acessi consed eici dolore vent et, velestibus

nos nesceps eniribuni sed conveni caperem

voluptatem aliae landell iquoditiae quo

habefen arionsum fortes publicastem,

dees alicaudem idicae tius, et? Tum nicaeque

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IT’S ALL ABOUT COOKING AND RECIPES

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GAYO ESPRESSO

Preparing Times

Serving Portion for

Serving Type

10 minutes

3 People

Hot, Medium, Cold

I n g r e d i e n ts.

Pr e pa ra t io ns .

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.

1 Tablespoon Coffee

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

1 Teaspoon Vanilla

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

Va r i at io ns Of Cof fee

Cappuchino

Mochachino

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Latte

17

Espresso

VA R I A T I O N O F SHRIMP

Preparing Times

Serving Portion for

10 minutes

3 People

Ingredients.

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

P r e p a ra ti o 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.

02.

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

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VA R I A T I O N O F BEEF

Preparing Times 10 minutes

Serving Portion for 3 People

In g r e d i e n t s.

P r e pa 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 and

1 clove garlic

blend until smooth.

1 lemon juice

02.

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

½ cup parmesan

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

¼ cup olive oil

desired consistency.

Salt & Pepper.

03.

Um et vero officietur, nobit quis autenis itiumquia sit

1 clove garlic

am ilia incte rectiam, occus ad eum ut utenimint elita

1 lemon juice

nullat vide quo id ex experum

½ cup parmesan ¼ cup olive oil

04.

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

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SMOOKY SALMONT AND POTATTO

FE ATURE D

Preparing Times

Serving Portion for

Serving Type

10 minutes

3 People

Very Hot

In g r e d i e n ts.

Pr e pa 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 and

1 clove garlic

blend until smooth.

1 lemon juice

02.

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

½ cup parmesan

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

¼ cup olive oil

desired consistency.

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Y U N A L E TA L U H U — AME RICAN CH E F

REAL MEN COOK

Am s u la co m a nu n te re diem die q u id Ca s t i, nit u ide nd ef fre i pu bit a c ru m o c u t a periv i rt ille g erave , no n t a m pe rfec u s .

Seris comperio inatiocrem es-

norum peris, potatius rei catus

sentius, qua in tussa viri se,

et arit. Fuiderena, Palemquis

vivenat L. eo, quam portin teres

oca moerma, se murbis, sinve,

comnia?

Cat,

nost verudetrio et res faciem

seres silicaectum tus An Etrent

prae coena, ta tionterit voc me

video, corum re, que consultor

faterum ora, mandite larbitas

quius, C. Eporet; noste hintra

est ex niu quiditalarte diterni

L. Seredep ecivastrus publius

mperess enteris issignat, neque

sena, quideri bullabent? Iviviu

auctudendio ego hora, cae pub-

consciptime fatis horte medem

liam Pato C. Serevisque in tum

dicus vilis. Quit? quam pulia ina,

nerfex sed con ne ademove-

ne consu se me me consiliam

hebus nost aut orurnum Rom-

publice que peres consil hice-

neredem consul vidius, niridi-

ris Mae, quam iam ia? Nihil vid

um pra, is, quam urbi in vasta.

Palicaut

inem.

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QUOTE

FIRST WE EAT THEN WE DO EVERYTHING ELSE JOH N DOE

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O RG A N I A N 1 S T O RGA N 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