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-\documentclass[%
-a4paper,
-%twoside,
-11pt
-]{article}
-
-% encoding, font, language
-\usepackage[T1]{fontenc}
-\usepackage[latin1]{inputenc}
-\usepackage{lmodern}
-\usepackage[ngerman, english]{babel}
-
-\usepackage{nicefrac}
-
-\usepackage{xcookybooky}
-
-\definecolor{mygreen}{rgb}{0,.5,0}
-\DeclareRobustCommand{\textcelcius}{\ensuremath{^{\circ}\mathrm{C}}}
-
-\setRecipeColors
-{%
- recipename = mygreen,
- ing = blue,
- inghead = blue,
- prep,
- prephead,
- hint,
- hinthead,
-}
-
-\setcounter{secnumdepth}{1}
-\renewcommand*{\recipesection}[2][]
-{%
- \subsection[#1]{#2}
-}
-
-
-%%%%%%%%%%
-% hyperref
-\usepackage{hyperref} % must be the last package
-\hypersetup{%
- pdfauthor = {Your name},
- pdftitle = {Recipes},
- pdfsubject = {Recipes},
- pdfkeywords = {recipes},
- pdfstartview = {FitV},
- pdfview = {FitH},
- pdfpagemode = {UseNone}, % Options; UseNone, UseOutlines
- bookmarksopen = {true},
- pdfpagetransition = {Glitter},
- colorlinks = {true},
- linkcolor = {black},
- urlcolor = {black}
- citecolor = {black},
- filecolor = {black},
-}
-% hyperref
-%%%%%%%%%%
-
-
-
-\begin{document}
-
-\title{Your Recipes}
-\author{Your Name}
-\maketitle
-
-\tableofcontents
-
-\vspace{9em}
-
-\section{Recipes}
-The following recipe is an example for the usage of the \texttt{xcookybooky} package. The copyright of the pictures is owned by Roman Gaus.
-
-\newpage
-
-% background graphic
-\setBackgroundPicture[x, y=-2cm, width=\paperwidth-4cm, height, orientation = pagecenter]
-{pic/background}
-
-\begin{recipe}
-[ %
- preparationtime = {\unit[1]{h}},
- bakingtime,
- bakingtemperature,
- portion = {\portion{5}},
- calory,
- source = R. Gaus
-]
-{Mousse au Chocolat}
-
- \graph
- {% pictures
- small=pic/glass, % small picture
- big=pic/ingredients % big picture
- }
-
- \ingredients
- {%
- 2 Tafeln & dunkle Schokolade\\
- & (über \unit[70]{\%})\\
- 3 & Eier\\
- \unit[200]{ml} & Sahne\\
- \unit[40]{g} & Zucker\\
- \unit[50]{g} & Butter
- }
-
- \preparation
- {%
- \step Eier trennen, Eiweiß und Sahne separat steif schlagen. Butter und Schokolade vorsichtig im Wasserbad schmelzen.
- \step Eigelb in einer großen Schüssel mit \unit[2]{EL} heißem Wasser cremig schlagen, den Zucker einrühren bis die Masse hell und cremig ist.
- \step Die geschmolzene Schokolade unterheben, anschließend sofort Eischnee und Sahne unterheben (nicht mit dem Elektro-Mixer!)
- \step Mindestens 2 Stunden im Kühlschrank kalt stellen. Aber nicht zu kalt servieren.
- }
-
- \hint
- {%
- Der Schokoladenanteil kann auch gesenkt werden.
- }
-
-\end{recipe}
-
-\newpage % if you separate your recipes into single files this command is not necessary
-
-
-\begin{recipe}
-[ %
- preparationtime = {\unit[1]{h}},
- bakingtime={\unit[1]{h}},
- bakingtemperature={\protect\bakingtemperature{fanoven=\unit[230]{\textcelcius}, topbottomheat=\unit[195]{°C}, topheat=\unit[195]{°C}, gasstove=Stufe 2}},
- portion = {\portion{5-6}},
- calory={\unit[3]{kJ}},
- source = somebody
-]
-{Test Recipe}
-
- \graph
- {% pictures
- small=pic/glass, % small picture
- big=pic/ingredients % big picture
- }
-
- \ingredients
- {%
- 2 Tafeln & dunkle Schokolade\\
- & (über \unit[70]{\%})\\
- 3 & Eier\\
- \unit[200]{ml} & Sahne\\
- \unit[40]{g} & Zucker\\
- \unit[50]{g} & Butter
- }
-
- \preparation
- {%
- \step This recipe is intended to show you more display options.
- \step Test, Test, Test, Test, Test, Test, Test, Test, Test, Test, Test, Test
- \step Another Test, Test, Test, Test. And once again Test, Test, Test, Test
- \step You maybe don't need a hint
- }
-
-
-
-\end{recipe}
-
-
-
-\end{document} \ No newline at end of file