Rego and Sinem Sen

Copyright 2013 Regaip Sen and Sinem Sen. Free for reproduction and distribution for non-commercial purposes only. Otherwise, no part of the contents of this e-book may be reproduced without written permission of the authors. Please visit our website on the next page to contact the authors or acquire the latest version of this book. We would like to thank: - Veena Singla for teaching Rego the fundamentals - Aaron Madfes for coining our entity name - Grace Nguyen, Gregor Hanuschak, and Teresa Zhang for their helpful suggestions - Kristen Sindlinger for her marketing expertise - Jon Dishotsky and Brad Hasegawa for introductions - Trip Adler and the Scribd team for all their support - Our family and friends for contributing their recipes - Our parents Hulya and Sabri for everything Version 1.3.4

A NOTE TO THE READER: In the future well have new recipes, printed editions, a website, and an app. To stay informed of upcoming announcements, please visit or subscribe to the following: Facebook: Twitter: Website: https://www.facebook.com/CookbookForNerds https://twitter.com/Cookbook4Nerds http://www.CookbookForNerds.com

ABOUT THE SCRIBD VERSION: While the Scribd mobile app disables all links, the web reader will let you click on the following: Table of Contents: - Each entry is linked to its corresponding page. This page: - The above URLs are linked. Each recipe: - The mini tool icons will take you to the corresponding Tools page. - Expanded cutting and cooking methods are linked to their pages. Index: - Recipes and page numbers are linked to their pages.

LAYOUT OF RECIPES

LAYOUT OF RECIPES
While typical recipes start with a list of ingredients and their quantities, the actual instructions are laid out like a word problem. While this works While typical recipes start with aalist of ingredients and their quantities, well for some people, many others find visual approach to be more helpful.
- no repetition of ingredients - needed tools are immediately known (and not implied) Advantages ofhow a visual - you can visually tell to split approach: the labor

the actual instructions are laid out like a word problem. While this works Advantages of a visual approach: well for some people, many others find a visual approach to be more helpful.
- no repetition of ingredients - neededinstructions tools are immediately known (and not implied) Assembly already take advantage of this with diagrams, - you can visually tell how towith splitcookbooks. the labor but that hasn't been the case
Here are two versions of the already same recipe: Assembly instructions take advantage of this with diagrams,

but that hasn't been the case with cookbooks. Here are two versions of the same recipe:

Figure 1: Salsa recipe in traditional format (with annotations) Ingredients: 1/2 pound tomatoes 1 clove garlic 1 serrano chile 1: Salsa recipe in traditional format (with annotations) Figure 1/2 tsp salt 2 tbsp water Ingredients: 10 twigs cilantro, de-stemmed Thread A* 1/2 pound tomatoes Instructions: First, coarsely chop the tomatoes and transfer to a bowl. Next, 1 serrano chile combine the garlic, chile, salt, water and cilantro in a blender. 1/2 tsp salt Puree for about 30 seconds and then pour into the bowl. 2 tbsp water Mix and serve. Serves 4.

This means youll need a cutting board

1 clove garlic

Thread B*

10 twigs cilantro, de-stemmed Instructions:

This means youll need a cutting board

Thread A*

First, coarsely chop the tomatoes and transfer to a bowl. Next, iv combine the garlic, chile, salt, water and cilantro in a blender.

Thread

Figure 2: Salsa recipe in visual format (with annotations) ingredient column quantity column
TOOLS:

required tools

SALSA
INGREDIENTS:

blender

cutting board large bowl

Thread A* follow instructions in chronological order

tomatoes x pound

Thread B*

COARSE CHOP

garlic serrano chile salt water cilantro

x x x x x

1 clove 1 tsp 2 tbsp 10 twigs de-stem discard stems

PUREE

30 s

prep time (if 1 person is cooking) serving size using given quantities

MIX

TOTAL TIME: 10 min. SIZE: 4 servings.

*Activities that can be done in parallel are grouped into their own columns. In this example, one person can do the blending while the other chops the tomatoes. Preparation of ingredients can serve as their own thread as well.

d B*

MEASUREMENT CRIB SHEET

1 tbsp 1 oz 1 cup 1 pint 1 quart 1 gallon = = = = = = 3 tsp (teaspoon) 2 tbsp (tablespoon) 8 oz (ounce) 2 cups 2 pints 4 quarts

1 cup 15 in (cubic inch) 1 stick butter = 8 tbsp

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REQUIRED TOOLS for LEVEL 1:

Symbol Name stove & oven straight kitchen knife cutting board/surface Specifications
Gas stoves are preferred over electric stoves because: 1. they heat up faster 2. they can get hotter

Length: at least 6

Surface: at least 9 x 9

large bowl for mixing frying pan w/ lid

Capacity: at least 1 quart

Diameter: at least 8 at bottom

pot w/ lid

Capacity: at least 1 gallon

colander

Capacity: at least 60 in or 1 quart

baking tray

Surface: at least 9 x 9 at bottom

blender 6

Capacity: at least 1 quart

ADDITIONAL TOOLS for LEVEL 2:

Symbol Name serrated kitchen knife Specifications
Length: at least 6

microwave

sauce pan

Capacity: at least 1 quart

baking pan (loaf )

Dimensions: about 8 x 4

ADDITIONAL TOOLS for LEVEL 3:

baking pan (round)
Diameter: 9 at bottom

toaster

grill 7

Capacity: 4+ steak servings

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Regardless of what youre cooking, its good to stock your kitchen with the following ingredients. Theyre used in multiple recipes in this book.

ESSENTIAL INGREDIENTS ESSENTIAL INGREDIENTS Regardless of what youre its cooking, itsstock goodyour to stock your kitchen with the following Regardless of what youre cooking, good to kitchen with the following ESSENTIAL INGREDIENTS ingredients. Theyre used in recipes multiple in this book. ingredients. Theyre used in multiple inrecipes this book.
Regardless of what youre cooking, its good to stock your kitchen with the following

NON-PERISHABLE: ingredients. Theyre used in multiple recipes in this book. Non-Perishable:

Non-Perishable: Non-Perishable: for for Level 1: Level 1:

- Salt - Salt for Black Level 1:Black Pepper Pepper - Oil Canola Oil - Salt Canola o for This oil is for cooking (asto opposed to olive oil). All refined oilsvegetable (corn oil, vegetable - Black Pepper o This oil is cooking (as opposed olive oil). All refined oils (corn oil, oil, etc.) are pretty much interchangeable their flavors have been neutralized. - etc.) Canola Oil oil, are pretty much interchangeable since theirsince flavors have been neutralized. o This oil is for cooking (as opposed to olive oil). All refined oils (corn oil, vegetable oil, are pretty much interchangeable since their flavors have been neutralized. for Level 2+: foretc.) Level 2+: - Extra Virgin Extra Virgin Olive Oil Olive Oil for Level 2+: o Do not use for It cooking! It quickly smokes on and the stove and affects o Do not use for cooking! quickly smokes up on the up stove affects the flavor.the flavor. - Powder Baking - Extra Virgin OlivePowder Oil Baking Flour oDo not use for cooking! It quickly smokes up on the stove and affects the flavor. - Flour - Powder Sugar - Sugar Baking - Flour SugarPerishable (store in the fridge): Perishable (store these inthese the fridge): -

PERISHABLE (store these in the fridge): Perishable (store these in the fridge):

Perishable (store these in the fridge):

Item Shelf Life Shelf Life Item - Butter best-before date - Butter best-before date o Get the salted butter;is unsalted isfor typically for desserts. Item o Get the Shelf Life salted butter; unsalted typically desserts. 1 month after sell-by date - Butter best-before date Eggs - Eggs 1 month after sell-by date 2 months if cut/peeled) oGet Onion the salted butter; unsalted is typically for desserts. - Onion 2 months (shorter if(shorter cut/peeled) 3-4 months (shorter if cut/peeled) - Eggs 1 month after sell-byifdate Garlic- Garlic 3-4 months (shorter cut/peeled) date - Onion 2 monthsBest-before (shorter Bread- Bread Best-before dateif cut/peeled) - Cheese 1+ month if hard,if2soft weeks if soft - Garlic 3-4 months ifprocessed cut/peeled) Cheese 1+ month if (shorter processed or hard, 2or weeks - Bread Best-before date - Cheese 1+ month if processed or hard, 2 weeks if soft

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Level 1: Easy

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Figure 3: Ingredients for grilled cheese

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Figure 4: Fruit salad presentation

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Figure 5: Hummus presentation

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Figure 6: Personal pizza after baking and slicing

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Figure 7: Make sure to wear gloves when removing items from the oven or stove

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Figure 8: Ingredients for an omelette

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Figure 9: The joy of multitasking

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(This page is meant to be used as a worksheet. We encourage you to print a copy and track your achievements!

TABLE OF CONTENTS
FUNDAMENTALS How to Use This Book Units (Measurement Crib Sheet) Tools for Level 1 for Level 2 for Level 3 Methods Cutting Methods Cooking Methods Ingredients non-perishable perishable RECIPES LEVEL 1: EASY Grilled Cheese Turkey Sandwich Fruit Smoothie Fruit Salad Potato Salad Shrimp Cocktail Hummus Pizza Pasta Omelette LEVEL 2: INTERMEDIATE Sweet Potatoes Mashed Potatoes Beef Tacos Cornbread Caesar Salad Brownies Banana Bread Power-ups from Level 1 Pizza Pasta LEVEL 3: DIFFICULT Mac 'N Cheese Chicken Schnitzel Cheeseburger Flank Steak Bacon Quiche Nachos Chocolate Chip Cookies Sugar Cookies (Cookie Baking Step) Power-ups from Level 2 Beef Tacos POWER-UPS Salsa Guacamole Vinaigrette Dressing Pizza Sauce Marinara Sauce Pesto Sauce INDEX Page iv vir 6 7 7 8 10 12 12

Appliances

Tools

cutting board

15 16 17 19 20 21 23 25 27 29 32 33 34 35 37 39 40 25 27

43 45 46 48 49 50 53 55 56 34

58 59 60 61 63 65 67

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baking tray

microwave

frying pan

Level 2: Intermediate
blender toaster stove oven grill

colander

bowl

pot

Ac h st ieve ov m ov e en ts e bl n en m de ic r to row as a gr ter ve ill cu tt bo ing w b fry l oar d in po g p t an co la b nd

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Figure 10: Some prefer to wash leaves as a preliminary step

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Figure 11: Brownies presentation

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Level 3: Difficult

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Figure 12: About to check if elbow macaroni is ready to be drained

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Figure 13: Chicken Schnitzel at the final stage of cooking

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Figure 14: Chocolate chip cookies presentation

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Figure 15: Cookies at the end of the baking step

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Power-Ups

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Figure 16: Assessing consistency of marinara sauce

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Figure 17: Some prefer to heat up the pesto prior to serving

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Figure 18: Chopping off the tops of strawberries for fruit salad

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INDEX INDEX
RECIPES: RECIPES: Banana Bread
Banana Bread Beef Tacos Beef Tacos Brownies Brownies Caesar Salad Caesar Salad Cheeseburger Cheeseburger Chicken Schnitzel Chicken Schnitzel Chocolate Chip Cookies Chocolate Chip Cookies Cornbread Cornbread Flank Steak FlankSalad Steak Fruit Salad Fruit Smoothie Fruit Smoothie Grilled Cheese Grilled Cheese Guacamole Guacamole Hummus Hummus Mac 'N Cheese Mac 'N Cheese Marinara Sauce Marinara Sauce Mashed Potatoes Mashed Potatoes Nachos Nachos Omelette Omelette Pasta Pasta Sauce Pesto Pesto Sauce Pizza Pizza Sauce Pizza Sauce Potato Salad Potato Salad Quiche (Bacon) Quiche (Bacon) Rice Rice Salsa Salsa Cocktail Shrimp Shrimp Cocktail Sugar Cookies Sugar Cookies Sweet Potatoes Sweet Potatoes Turkey Sandwich Turkey Sandwich Vinaigrette Dressing Vinaigrette Dressing 40 40 34 34 39 39 37 37 46 46 45 45 53 53 35 35 48 48 19 19 17 17 15 15 59 59 23 23 43 43 63 63 33 33 50 50 29 29 27 27 65 65 25 25 61 61 20 20 49 49 10 10 58 58 21 21 55 55 32 32 16 16 60 60

Index

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INGREDIENTS: INGREDIENTS: Agave nectar

Agave nectar Avocados Avocados Bacon Bacon powder Baking Baking soda powder Baking soda Bananas Bananas Basil Basil ground Beef, Beef, ground Blackberries Blackberries Bread Bread baguette Bread, Bread, wheat baguette Bread, (salted) wheat Butter Butter (salted) Butter, unsalted Butter, unsalted Buttermilk Buttermilk Cheese Cheese cheddar Cheese, Cheese, cottage cheddar Cheese, jack cottage jack Cheese, mozzarella mozzarella Cheese, parmesan Cheese, parmesan Chicken breast Chicken breast Chickpeas Chickpeas Chili powder Chili sauce powder Chili saucechips Chocolate Chocolate chips Cilantro Cilantro Cocoa powder Cocoa powder Cornmeal Cornmeal Cumin Cumin Eggs Eggs Flour Flour Garlic Garlic powder Garlic powder Grapes Grapes Green onions Green onions Hamburger buns Hamburger buns Honey Honey Horseradish Horseradish Ketchup Ketchup

17 17 59 16, 16, 59 49 49 35, 40, 55 12, 12, 53 35, 40, 55 35, 35, 40 53 17, 17, 63, 40 65 60, 60, 46 63, 65 34, 34, 46 19 19 15, 45, 46 12, 12, 15, 45, 46 37 37 16 16 15, 29, 33, 43, 45 12, 12, 39, 15, 40, 29, 53, 33, 55 43, 45 35, 35, 39, 40, 53, 55 35 35 15, 29, 47 12, 12, 51 15, 29, 47 43, 43, 49 51 49 49, 51 16, 16, 49, 51 25 25 65 37, 37, 50 65 45, 45, 50 23 23 34 34 21 21 53 40, 40, 59 53 58, 58, 59 39 39 35 35 32, 34 23, 23, 29, 32, 35, 34 37, 39, 40, 45, 49, 53, 55 12, 12, 35, 29, 39, 35, 40, 37, 43, 39, 45, 40, 49, 45, 53, 49, 55 53, 55 35, 23, 39, 37, 40, 48, 43, 50, 45, 58, 49, 59, 53, 61, 55 63, 65 12, 21, 12, 21, 23, 37, 48, 50, 58, 59, 61, 63, 65 34 34 19 19 50 50 47 47 17 17 21 21 21

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Lemons Lemon juice Lettuce Limes Macaroni Mayonnaise Milk Mint Mixed greens Mushrooms Mustard Nutmeg Oil Oil spray Olive oil Olives, black Onions Oranges Oregano Paprika Parchment paper Parsley Pasta, dry Peaches Pepper (black) Pepper, bell Pepper, jalapeo Pepper, red Pepper, serrano Pie crust Pine nuts Pizza crust Potatoes Potatoes, sweet Raspberries Rice Rosemary Salsa Salt Shallots Shortening

21, 23 37 34, 37 59 43 16 33, 43 19 16 49 16 29, 49 12, 29, 32, 45, 50 35, 40, 48 12, 20, 37, 46, 47, 48, 60, 61, 63, 65 20 12, 34, 49, 59, 63 17 20, 60, 63 34 56 20, 60 27 17, 19 12, 29, 33, 37, 43, 46, 49, 50, 60, 65 34, 49 51, 59 20, 32, 59 58 49 65 25 20, 33 32 17 10 48 34, 50 43, 45, 46, 48, 49, 50, 53, 55, 58, 59, 60, 61, 63, 46 55

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Shrimp Steak, flank Strawberries Sugar Sugar, brown Tabasco sauce Tahini Tarragon Tomato paste Tomatoes Tortillas Turkey, smoked Vanilla extract Vinegar, white wine Vinegar, wine Water Wine, red Worcester sauce Yogurt

21 48 17, 19 12, 19, 35, 39, 40, 53, 55, 63 39 21 23 46 61, 63 16, 51, 58, 59, 61, 63 34 16 39, 40, 53, 55 48 60 10, 20, 21, 23, 27, 33, 34, 43, 58 63 21 17

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About the Authors

Rego and Sinem Sen are siblings that grew up in Minnesota and found their way to San Francisco.

Rego is a jack-of-all-trades software engineer with degrees from MIT and Stanford. He shied away from cooking until he developed a visual way of representing recipes, which he found to be more intuitive to a technically-minded person. After working for established companies for 10 years he decided to pursue some his own ideas, one of which has resulted in this book.

Sinem studied Entrepreneurship at University of St. Thomas in Minnesota. She has always had a passion for business and bringing creative ideas to life. She learned how to cook from her mom and continued to experiment in the kitchen. Once she saw her brothers amazing way of transcribing recipes as diagrams, she thought it was hilarious yet brilliant. This is when the wonderful idea for this book was created by her and her brother.

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