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