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