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authorKarl Berry <karl@freefriends.org>2015-04-22 21:39:35 +0000
committerKarl Berry <karl@freefriends.org>2015-04-22 21:39:35 +0000
commitd789ccfcda9a20e1367aded51735e2f23984c4f4 (patch)
treeb178be3e0dcb96ebcda73231a73769991ee3568b /Master/texmf-dist/doc/latex
parent3782006e5b8192d3e0e55dc792f9f52fd12286e3 (diff)
recipebook (22apr15)
git-svn-id: svn://tug.org/texlive/trunk@37010 c570f23f-e606-0410-a88d-b1316a301751
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+% Filename: LongSample.tex
+% Sample cookbook using RecipeBook class. Demonstrates
+% syntax for creating a title page, hyperlinked table of
+% contents, and several recipe formats.
+
+\documentclass{RecipeBook}
+
+\begin{document}
+
+\titlepage[Recipes]
+ {images/French_dip.jpg}
+ {images/Curried_butternut_squash_soup.jpg}
+ {images/Grilled_chicken_with_capers.jpg}
+
+\makecontents
+
+\pagestyle{recipe}
+
+\section{Beef}
+\subsection{French dip sandwiches}
+%====French dip sandwiches===================================================%
+\author{Brad}
+%----Title and info----------------------------------------------------------%
+\title{French dip}
+\subtitle{\hspace*{0.75in}sandwiches}
+\leftbgpic{images/French_dip.jpg}
+
+\begin{shrink}
+
+\begin{info}
+ Makes: & 6 - 8 sandwiches \\
+ Roast prep: & 15 minutes \\
+ Roast time: & 1 - 4 hours \\
+ Remaining: & 45 minutes
+\end{info}
+
+%----Ingredients-------------------------------------------------------------%
+\recipesection{Ingredients}
+\begin{ingredients}
+% \group{For the roast}
+ \item{4 lb. beef round or sirloin roast}
+ \item{2 cups chopped vegetables (onion, carrot, celery, garlic)}
+ \item{Several sprigs fresh thyme}
+ \item{\nicefrac{1}{4} cup red wine}
+ \item{Salt and pepper}
+ \group{For the au jus}
+ \item{1 tsp butter or coconut oil}
+ \item{1 tsp flour}
+ \item{2 cups beef broth}
+ \group{For the sandwiches}
+ \item{1 large onion, sliced}
+ \item{\nicefrac{1}{2} block provolone cheese (4 oz.), thinly sliced}
+ \item{Steak rolls, halved, for serving}
+\end{ingredients}
+
+%----Instructions------------------------------------------------------------%
+\recipesection{Instructions}
+\hlgroup{ For the roast }
+\step{1.}{
+ Preheat the oven to between 200\degree\ and 350\degree.
+ Pat the roast dry and season with salt and pepper. Heat oil in a medium
+ cast-iron skillet or Dutch oven over medium heat.
+}
+\step{2.}{
+ Sear the roast over medium-high heat, several minutes per
+ side, to brown. Set aside and add the root vegetables and thyme,
+ stirring for several minutes to sweat. Add the red wine and place the
+ roast on top.
+}
+\step{3.}{
+ Transfer to the preheated oven and cook for 1 hour at 300\degree,
+ 1 \nicefrac{1}{2} hours at 250\degree, 2 hours at 225\degree, or
+ 4 hours at 180\degree. Remove from the oven when the internal temperature
+ reaches about 135\degree\ for medium-rare, and set the roast aside to rest.
+}
+\hlgroup{For the au jus}
+\step{4.}{
+ Add the beef broth to the Dutch oven and bring the contents
+ to a boil, using a wooden spoon to deglaze the bottom. Reduce heat and
+ simmer to fully soften the vegetables.
+}
+\step{5.}{
+ Strain the liquid, pressing on the solids. Make a light roux
+ from 1 tsp oil and flour and slowly stir in the reserved liquid.
+}
+\hlgroup{For the sandwiches}
+\step{6.}{
+ Saut\'{e} the onion with some oil over medium-high heat, stirring
+ occasionally, to soften.
+}
+\step{7.}{
+ Spread or spray oil on the insides of the rolls and toast under the
+ broiler set to low (don't preheat) for 3 - 4 minutes. }
+\step{8.}{
+ Slice the roast thinly. Place the roast beef and cheese on
+ the bottom-halves of the buns, and place under the broiler briefly to
+ melt the cheese. Top with the onions and top-halves of the buns and serve
+ with the au jus, for dipping.
+}
+
+\recipesection{Goes well with}
+roasted vegetables or sweet potato fries.
+
+\recipesection{Notes}
+
+\end{shrink}
+
+\section{Pork}
+\subsection{Italian calzones}
+%====Italian calzones========================================================%
+\author{Brad, dough recipe from Chef Rider @ allrecipes.com}
+%----Title and info----------------------------------------------------------%
+\title{Italian calzones}
+
+\begin{info}
+ Makes: & 4 - 6 servings \\
+ & (8 calzones) \\
+ Prep time: & 1 hour \\
+ Cook time: & 25 minutes \\
+\end{info}
+
+%----Ingredients-------------------------------------------------------------%
+\recipesection{Ingredients}
+\begin{ingredients}
+ \group{For the dough}
+ \item{1 (\nicefrac{1}{4} oz.) package active dry yeast}
+ \item{1 tsp sugar}
+ \item{1 cup warm water}
+ \item{2 \nicefrac{1}{2} cups bread or all-purpose flour}
+ \item{1 tsp salt}
+ \item{1 Tbs dried oregano}
+ \group{For the filling}
+ \item{1 lb ground sausage}
+ \item{\nicefrac{1}{2} onion, diced}
+ \item{\nicefrac{1}{2} bell pepper, seeded and diced}
+ \item{1 tsp each dried basil, dried thyme, and red pepper flakes}
+ \item{\nicefrac{1}{2} block Mozzarella cheese $\quad\quad$ (4 oz.), diced}
+ \item{\nicefrac{1}{2} cup sliced olives}
+ \item{\nicefrac{3}{4} cup vodka or marinara sauce}
+\end{ingredients}
+
+%----Instructions------------------------------------------------------------%
+\recipesection{Instructions}
+
+\step{1.}{
+ Combine the sugar, yeast, and warm water in a large bowl
+ and rest 10 minutes to bloom. Add the other ingredients for the dough
+ and mix well.
+}
+\step{2.}{
+ Cook the onions, peppers, sausage, and seasoning together
+ in a medium skillet, breaking the sausage apart as it browns until
+ cooked through.
+}
+\step{3.}{
+ Drain the grease and remove from heat. Preheat the oven to
+ 400\degree.
+}
+\step{4.}{
+ Divide the dough into eighths and roll into thin disks on
+ a lightly floured surface, keeping extra flour handy to prevent
+ sticking.
+}
+\step{5.}{
+ Spread each disk with marinara sauce and divide the sausage
+ mixture among them. Fold the dough around the sausage mixture, pressing
+ flat, and fold or pinch the edges closed.
+}
+\step{6.}{
+ Transfer the calzones to prepared baking pans and use your
+ fingers to spread a light coat of olive oil on the exposed dough.
+ Cook in the preheated oven for 20 - 25 minutes, or until the
+ crust is lightly browned.
+}
+
+\pic{images/Italian_calzones.jpg}
+
+\section{Chicken}
+\subsection{Grilled chicken with capers}
+%----Title and info----------------------------------------------------------%
+\author{Brad, original by Sandra Lee @ www.foodnetwork.com}
+\title{Grilled chicken}
+\subtitle{\hspace*{0.4in}with capers}
+
+\begin{info}
+ Makes: & 2 servings \\
+ Time: & 45 minutes \\
+\end{info}
+
+\recipesection{For the chicken}
+
+\begin{ingredients*}
+ \item{2 chicken breasts, butterflied}
+ \item{Salt and pepper}
+\end{ingredients*}
+
+\step{1.}{
+ Rub the chicken with salt and pepper. Add oil to a skillet and place over
+ medium-high heat. Add the chicken and cook for 3 - 4 minutes, or until the
+ edges have turned white, and flip. Cook until the chicken firms to the touch
+ and is cooked through.
+}
+
+\recipesection{For the pasta}
+\begin{ingredients*}
+ \item{2 servings* fettuccini or linguini pasta}
+\end{ingredients*}
+
+\step{2.}{
+ Bring a pot of water to boil and add the pasta. Boil for about 10
+ minutes or until soft. Drain and rinse to halt cooking, and stir in
+ some olive oil.
+}
+
+\pagebreak
+\recipesection{For the caper sauce}
+\begin{ingredients*}
+ \item{1 shallot, diced}
+ \item{2 cloves garlic, minced}
+ \item{2 Tbs capers}
+ \item{1 cup white wine or chicken stock}
+ \item{1 Tbs Dijon mustard}
+ \item{1 Tbs dried parsley}
+ \item{\nicefrac{1}{4} cup plain Greek yogurt}
+\end{ingredients*}
+
+\step{3.}{
+ Saut\'{e} the shallot and garlic with a little oil
+ to soften. Add the capers and white wine and simmer, uncovered, to
+ reduce by about half.
+}
+\step{4.}{
+ Mix in the mustard and parsley, and season with salt and
+ pepper to taste. Remove from heat and stir in the Greek yogurt.
+}
+
+\recipesection{Notes}
+
+*One serving of pasta is about the diameter of a nickel.
+
+\pic[t]{images/Grilled_chicken_with_capers.jpg}
+
+\section{Sides and Desserts}
+
+\subsection{Curried butternut squash soup}
+\subsection{Pumpkin pie soup}
+\author{Brad}
+% Background images for side-by-side recipes
+\rightbgpic{images/Curried_butternut_squash_soup.jpg}
+\leftbgpic{images/Pumpkin_pie_soup.jpg}
+
+%----Title and info----------------------------------------------------------%
+\title{Pumpkin pie soup}
+
+\begin{info}
+ Makes: & 6 - 8 servings \\
+ Time: & 1 hour 15 minutes \\
+\end{info}
+
+%----Ingredients-------------------------------------------------------------%
+\recipesection{Ingredients}
+\begin{ingredients}
+ \item{2 carnival squash}
+ \item{2 cups coconut milk}
+ \item{2 cups chicken stock}
+ \item{2 shallots, diced}
+ \item{2 Tbs maple syrup or honey}
+ \item{Pinch salt, pepper, cinnamon, nutmeg, and ground cloves}
+\end{ingredients}
+
+%----Instructions------------------------------------------------------------%
+\recipesection{Instructions}
+
+\step{1.}{
+ Preheat the oven to 300\degree. Cut off the top of the squash
+ with the stem and then cut in half. Scrape the insides with a spoon and
+ coat the cut-sides with olive oil. Place flesh-down on a baking pan and
+ roast for 45 minutes, or until soft.
+}
+\step{2.}{
+ Cook the shallot with some oil in a large saucepan until
+ translucent and reduce the heat. Add the coconut milk, chicken stock,
+ maple syrup or honey, and spices.
+}
+\step{3.}{
+ Scoop out the squash flesh and add to the saucepan. Use an
+ immersion blender to puree the soup. Heat through and serve with a
+ sprinkle of nutmeg.
+}
+
+\pagebreak
+
+%----Title and info----------------------------------------------------------%
+\title{Curried butternut squash soup}
+
+\begin{info}
+ Makes: & 4 - 6 servings \\
+ Time: & 45 minutes \\
+\end{info}
+
+%----Ingredients-------------------------------------------------------------%
+\recipesection{Ingredients}
+\begin{ingredients}
+ \item{1 butternut squash, peeled, seeded, and chopped}
+ \item{1 apple, cored and chopped}
+ \item{1 onion, chopped}
+ \item{2 cloves garlic, chopped}
+ \item{2 cups coconut milk}
+ \item{1 Tbs curry powder}
+ \item{1 tsp mild chili powder}
+ \item{\nicefrac{1}{2} tsp ground black pepper}
+\end{ingredients}
+
+%----Instructions------------------------------------------------------------%
+\recipesection{Instructions}
+
+\step{1.}{
+ Place a medium saucepan or Dutch oven with some oil over medium
+ heat. Add the onions, garlic, apple, and spices and cook to soften,
+ about 5 minutes.
+}
+\step{2.}{
+ Add the squash and coconut milk and bring to a boil. Reduce the
+ heat, cover, and simmer for 20 - 30 minutes to soften the squash.
+}
+\step{3.}{
+ Puree the soup with an immersion blender. Serve with a splash
+ of heavy cream for garnish.
+}
+
+\recipesection{Notes}
+
+Divide the leftover soup into containers and freeze for up to 3 months.
+
+\clearpage
+
+\end{document}
+
diff --git a/Master/texmf-dist/doc/latex/recipebook/README b/Master/texmf-dist/doc/latex/recipebook/README
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+%====Copyright info==========================================================%
+%% README.txt
+%% Copyright 2015 Brad Granger
+%
+% This work may be distributed and/or modified under the
+% conditions of the LaTeX Project Public License, either version 1.3
+% of this license or any later version.
+% The latest version of this license is in
+% http://www.latex-project.org/lppl.txt
+% and version 1.3 or later is part of all distributions of LaTeX
+% version 2005/12/01 or later.
+%
+% This work has the LPPL maintenance status `maintained'.
+%
+% The Current Maintainer of this work is Brad Granger
+% This work consists of the file RecipeBook.cls
+%
+%====Abstract================================================================%
+This is a LaTeX2e class file for typesetting recipes. It is designed for
+typesetting one or two recipes per page, with dimensions of 5.5'' x 8.5''.
+The hyperlinked table of contents (ToC) and page numbers make browsing
+recipes convenient, and the pages can be joined together or printed 2 per page
+to normal letterpaper easily. The size was chosen to work in half-page
+3-ring binder cover sheets, because un-laminated paper just doesn't last in the
+kitchen.
+
+This class requires pdflatex to compile with image transparency.
+
+The half-letter pages can be printed two per page using your printer driver, or
+bound together using pdfjam, a shell script free and available for MacOSX and
+Linux. I haven't tested in MacOS, but in Linux the command to bind together
+your recipes for printing is
+$ pdfjam --nup 2x1 --papersize '{11in,8.5in}' Recipes.pdf
+where Recipes.pdf is the compiled version of your recipes.
+More info on pdfjam can be found here: http://go.warwick.ac.uk/pdfjam.
+
+%====Installation instructions===============================================%
+The simplest method is to place RecipeBook.cls in the same directory as your
+LaTeX source file.
+
+To install system-wide make the folder RecipeBook in your latex
+search path and place RecipeBook.cls inside.
+
+On Debian / Ubuntu systems, the preferred location is:
+/usr/local/share/texmf/tex/latex/
+Navigate to /usr/local/share/texmf, and execute the following bash command
+to update the search path.
+$ sudo mktexlsr
+
+%====Command and environment overview========================================%
+%----Title page and table of contents----------------------------------------%
+\titlepage[<Text>]{<image1>}{<image2>}{<image3>}
+This command will generate the title page. The title is given by <Text> with
+the default being Recipes, and <imagex> the image files to use.
+
+\section{<section>}
+Add a section heading to the ToC with a hyperlink pointing to the next recipe.
+
+\subsection{<subsection>}
+Add a subsection heading to the ToC with a hyperlink. This also controls
+clearing / moving to the next page, so each recipe should be preceeded by
+its subsection command.
+
+%----Recipe formatting-------------------------------------------------------%
+\title[<fontsize>]{<Text>}
+Format the recipe title. Default <fontsize> is 22pt.
+
+\subtitle[<fontsize>]{<Text>}
+Format the subtitle. Default <fontsize> is 18pt.
+
+\recipesection[<fontsize>]{<Text>}
+Add a section heading to the recipe, e.g. before the list of ingredients.
+
+\author[<Preamble>{<text>}
+Adds a footnote in the SW corner with text <text> preceded by <Preamble>.
+<Preamble> is 'Author: ' by default.
+
+\begin{info} ... \end{info}
+This is a tabular environment with two columns for general recipe info like
+cooking time and recipe yield.
+
+\begin{info*} ... \end{info*}
+Same and info environment except more compact spacing.
+
+\begin{ingredients}[<bullet>] ... \end{ingredients}
+The standard environment for listing ingredients. This will not wrap pages.
+This is a tabular environment with 2 columns. Ingredients and section
+headers can be listed with the following commands.
+
+\item[<bullet>]{<Text>}
+The optional argument <bullet> specifies the list bullets, the default is
+the \square icon.
+
+\group{<Text>}
+Formats a section header between ingredients.
+
+\begin{ingredients*} ... \end{ingredients*}
+Alternative method for formatting ingredients. This works best when the
+recipe can be divided into parts, and ingredients listed with their
+corresponding instructions. Formats the ingredients with a light background
+with blurred edges. Uses the same commands for the unstarred version for
+listing ingredients.
+
+\step{<Number>}{<Text>}
+Instruction steps don't need to be placed in an environment like ingredients.
+<Number> gives the instruction number, and <Text> the instruction text.
+<Number> should be a single digit followed by a period, or it will overflow the
+box.
+
+\hlgroup[<color>]{<Text>}
+Formats <Text> in italics with a shaded background with blurred edges. Useful
+for separating instruction steps with section information (e.g. 'For the
+sauce').
+
+\begin[<size>]{shrink} ... \end{shrink}
+You can put an entire recipe within the shrink environment if it doesn't fit
+on the page. Default value of <size> is 1pt, decimals are allowed.
+% Grow environment
+
+\begin[<size>]{grow} ... \end{grow}
+The complement of the shrink environment, if you would like your text larger.
+Default value is 1pt, decimals are allowed.
+%----Image commands----------------------------------------------------------%
+\pic[<location>]{<image>}
+Add a float image with fuzzy edges to your recipe. <location> can be h for
+here, t for top, or b for bottom. <image> is the image file, e.g. Burgers.jpg.
+
+\leftbgpic[<length>][<opacity>]{<image>}
+Add a background image in the left column. <length> is the vertical distance
+from the top of the page, the default is the length \pagetop. Opacity is a
+number between 0 and 1 with a default of 0.4. <image> is an image file.
+
+\rightbgpic[<length>][<opacity>]{<image>}
+Add a background image in the right column. Default <length> of \pagebottom
+places the image at the bottom of the page.
+
+%====Class specific lengths==================================================%
+% The following lengths are used to control various aspects of the class.
+\basefontsize % Info, ingredients, and instructions font size
+\basefontskipsize % Normally about 1.2\basefontsize. Controls line spacing.
+\recipetitlefontsize % Font size for recipe titles, not the title-page title.
+\instrnumsize % Font size for the instruction numbers
+\recipeheadfontsize % Font size for headings using \recipesection{}.
+
+%====Required Latex Packages=================================================%
+ragged2e % Left-aligns document instead of default justified, which leaves
+ % large gaps in 2-column mode.
+amsmath,amsfonts,amssymb % Use for \square symbol, etc.
+xparse % Allows for multiple optional arguments in new environments
+ % and other convenient class features
+wrapfig % Used for numbering instruction steps
+graphicx % Used to include pictures
+eso-pic % Used for transparent images
+anyfontsize % Provides arbitrary font sizes
+scrextend % Used with anyfontsize
+multirow, multicol % Join cells in tabular (used in \group)
+nicefrac % Nicer fraction format for inline fractions
+xcolor % Colored text
+gensymb % Provides degree symbol with \degree.
+booktabs % Provies a nice table line with \toprule
+tabularx % Required for ingredients and info environments
+calc % Provides \widthof for automatically adjusting width of
+ % the number box in \step{}
+picture % Used for absolute page dimensions with put{}.
+parskip % Custom spacing options
+tgtermes % Default font package
+fontenc % Required for controlling the font, somehow
+datetime % Used to generate the compile date on the title page
+fancyhdr % Used to control header and footer content
+tikz % Used for more complicated image control like fuzzy edges.
+tocloft % Used for more control over the table of contents (ToC).
+hypperref % Used for hyperlinked ToC and page numbers.
+geometry % Sets page geometry.
+environ % Used for more advanced environment definitions
+tcolorbox % Used for faded boxes in ingredients* environment
+
+%====Known bugs / features===================================================%
+Images with transparency won't work on the last page of the document. The
+workaround is to place a \clearpage command before \end{document}
+
+\author must be redefined for every page or it will carry over to the following
+recipes.
diff --git a/Master/texmf-dist/doc/latex/recipebook/ShortSample.pdf b/Master/texmf-dist/doc/latex/recipebook/ShortSample.pdf
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diff --git a/Master/texmf-dist/doc/latex/recipebook/ShortSample.tex b/Master/texmf-dist/doc/latex/recipebook/ShortSample.tex
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+% Filename: ShortSample.tex
+% Minimal sample cookbook using RecipeBook class. Demonstrates
+% syntax for creating a title page, hyperlinked table of
+% contents, and several recipe formats.
+
+\documentclass{RecipeBook}
+
+\begin{document}
+
+% \titlepage[<Text>]{<image1>}{<image2>}{<image3>}
+% Provide title text and three image files to \titlepage to
+% generate a title page. In the following the images are located
+% in the subdirectory images.
+\titlepage[Sample Title]
+ {images/sample_image.jpg}
+ {images/sample_image.jpg}
+ {images/sample_image.jpg}
+
+% \makecontents
+% Generate hyperlinked table of contents
+\makecontents
+
+% Section and subsection commands for making ToC entries and
+% managing pagebreaks.
+\section{Sample section num. 1}
+\subsection{Sample recipe num. 1}
+
+% \author{<name>}
+% Author, to be displayed in a footnote
+\author{Sample Author}
+
+% Recipe title and subtitle
+\title{Sample Title}
+\subtitle{\hspace*{0.5in}sample subtitle}
+
+% info environment. This is a tabular environment with two
+% columns, so entries on the same line are separated by & and
+% lines must be ended with \\.
+\begin{info}
+ Makes: & X servings \\
+ Cooking time: & X hours
+\end{info}
+
+% \begin[<size>]{shrink} ... \end{shrink}
+% Shrink the text within this environment by value <size>. Default
+% value is 1 pt, a good place to start if your recipe is too long.
+\begin{shrink}
+
+% \recipesection{<text>}
+% Formats a heading with text <text>.
+\recipesection{Ingredients}
+
+% \begin{ingredients} ... \end{ingredients}
+% \ingr[<bullet>]{<text>}
+% Format ingredients in a tabular environment with bullet points
+% specified by <bullet>. The default is \square.
+% \group{<text>} removes bullet point and underlines the text.
+
+\begin{ingredients}
+ \group{Sample group heading}
+ \item{Sample ingredient}
+ \group{Sample group heading 2}
+ \item{Sample ingredient 2}
+\end{ingredients}
+
+\recipesection{Instructions}
+
+% \instr{<step_number>}{<text>}
+% Used for numbered instructions.
+\step{1.}{
+ Sample instruction with some extra text text text text text
+ text text text text text text text.
+}
+
+% \hlgroup{<text>}
+% Used for heading within instruction set.
+\hlgroup{Sample group heading}
+\step{2.}{
+ Sample instruction with some extra text text text text text
+ text text text text text text text.
+}
+
+\pagebreak
+\pic[t]{images/sample_image.jpg}
+
+\end{shrink}
+
+\section{Sample side-by-side recipes}
+\subsection{Sample recipe (a)}
+\subsection{Sample recipe (b)}
+\author{Sample Author}
+
+% \leftbgpic[<offset>][<transparency>]{<image_file>}
+% Places a transparent image with edge fading in the left
+% column, with <offset> setting the vertical distance from
+% the top of the page (default is \pagetop).
+% \rightbgpic[<offset>][<transparency>]{<image>}
+% Same syntax for \rightbgpic and leftbgpic. Default value
+% for <offset> is \pagebottom.
+\rightbgpic{images/sample_image.jpg}
+\leftbgpic{images/sample_image.jpg}
+
+%----Title and info----------------------------------------------------------%
+\title{Sample recipe (a)}
+
+\begin{info}
+ Makes: & X servings \\
+ Cooking time: & X hours
+\end{info}
+
+\recipesection{Ingredients}
+\begin{ingredients}
+ \item{Sample ingredient}
+ \item{Sample ingredient}
+\end{ingredients}
+
+\recipesection{Instructions}
+
+\step{1.}{
+ Sample instruction with some extra text text text text text
+ text text text text text text text.
+}
+
+\pagebreak
+
+\title{Sample recipe (b)}
+
+\begin{info}
+ Makes: & X servings \\
+ Cooking time: & X hours
+\end{info}
+
+\recipesection{Ingredients}
+\begin{ingredients}
+ \item{Sample ingredient}
+\end{ingredients}
+
+\recipesection{Instructions}
+
+\step{1.}{
+ Sample instruction with some extra text text text text text
+ text text text text text text text.
+}
+
+\clearpage
+
+\end{document}
+
diff --git a/Master/texmf-dist/doc/latex/recipebook/images/Curried_butternut_squash_soup.jpg b/Master/texmf-dist/doc/latex/recipebook/images/Curried_butternut_squash_soup.jpg
new file mode 100644
index 00000000000..5f8255ce029
--- /dev/null
+++ b/Master/texmf-dist/doc/latex/recipebook/images/Curried_butternut_squash_soup.jpg
Binary files differ
diff --git a/Master/texmf-dist/doc/latex/recipebook/images/Curried_chicken_and_rice.jpg b/Master/texmf-dist/doc/latex/recipebook/images/Curried_chicken_and_rice.jpg
new file mode 100644
index 00000000000..042f782b34c
--- /dev/null
+++ b/Master/texmf-dist/doc/latex/recipebook/images/Curried_chicken_and_rice.jpg
Binary files differ
diff --git a/Master/texmf-dist/doc/latex/recipebook/images/French_dip.jpg b/Master/texmf-dist/doc/latex/recipebook/images/French_dip.jpg
new file mode 100644
index 00000000000..50c010973f0
--- /dev/null
+++ b/Master/texmf-dist/doc/latex/recipebook/images/French_dip.jpg
Binary files differ
diff --git a/Master/texmf-dist/doc/latex/recipebook/images/Grilled_chicken_with_capers.jpg b/Master/texmf-dist/doc/latex/recipebook/images/Grilled_chicken_with_capers.jpg
new file mode 100644
index 00000000000..54e6cccda39
--- /dev/null
+++ b/Master/texmf-dist/doc/latex/recipebook/images/Grilled_chicken_with_capers.jpg
Binary files differ
diff --git a/Master/texmf-dist/doc/latex/recipebook/images/Hawaiian_burgers.jpg b/Master/texmf-dist/doc/latex/recipebook/images/Hawaiian_burgers.jpg
new file mode 100644
index 00000000000..d7a9b534903
--- /dev/null
+++ b/Master/texmf-dist/doc/latex/recipebook/images/Hawaiian_burgers.jpg
Binary files differ
diff --git a/Master/texmf-dist/doc/latex/recipebook/images/Italian_calzones.jpg b/Master/texmf-dist/doc/latex/recipebook/images/Italian_calzones.jpg
new file mode 100644
index 00000000000..a880d283008
--- /dev/null
+++ b/Master/texmf-dist/doc/latex/recipebook/images/Italian_calzones.jpg
Binary files differ
diff --git a/Master/texmf-dist/doc/latex/recipebook/images/Pumpkin_pie_soup.jpg b/Master/texmf-dist/doc/latex/recipebook/images/Pumpkin_pie_soup.jpg
new file mode 100644
index 00000000000..84a444a00d2
--- /dev/null
+++ b/Master/texmf-dist/doc/latex/recipebook/images/Pumpkin_pie_soup.jpg
Binary files differ
diff --git a/Master/texmf-dist/doc/latex/recipebook/images/sample_image.jpg b/Master/texmf-dist/doc/latex/recipebook/images/sample_image.jpg
new file mode 120000
index 00000000000..c4b70bd5825
--- /dev/null
+++ b/Master/texmf-dist/doc/latex/recipebook/images/sample_image.jpg
@@ -0,0 +1 @@
+Curried_chicken_and_rice.jpg \ No newline at end of file