mirror of
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recipebook: a new layout to typeset recipes based on the koma-script book class, contributed by Szöke Sandor
git-svn-id: svn://svn.lyx.org/lyx/lyx-devel/trunk@27782 a592a061-630c-0410-9148-cb99ea01b6c8
This commit is contained in:
Uwe Stöhr
parent
4d363d56dd
commit
8c9051c57f
@ -2359,6 +2359,7 @@ lib_examples_files = Split('''
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multicol.lyx
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noweb2lyx.lyx
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powerdot-example.lyx
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recipebook.lyx
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script_form.lyx
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seminar.lyx
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serial_letter1.lyx
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@ -2604,6 +2605,7 @@ lib_layouts_files = Split('''
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mwrep.layout
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paper.layout
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powerdot.layout
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recipebook.layout
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report.layout
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revtex.layout
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revtex4.layout
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@ -226,6 +226,7 @@ dist_examples_DATA = \
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examples/multicol.lyx \
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examples/noweb2lyx.lyx \
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examples/powerdot-example.lyx \
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examples/recipebook.lyx \
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examples/script_form.lyx \
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examples/seminar.lyx \
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examples/serial_letter1.lyx \
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@ -1037,6 +1038,7 @@ dist_layouts_DATA =\
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layouts/numrevtex.inc \
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layouts/paper.layout \
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layouts/powerdot.layout \
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layouts/recipebook.layout \
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layouts/report.layout \
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layouts/revtex.layout \
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layouts/revtex4.layout \
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350
lib/examples/recipebook.lyx
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350
lib/examples/recipebook.lyx
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@ -0,0 +1,350 @@
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#LyX 1.6.1svn created this file. For more info see http://www.lyx.org/
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\lyxformat 345
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\begin_document
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\begin_header
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\textclass recipebook
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\begin_preamble
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\end_preamble
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\use_default_options false
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\language english
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\inputencoding auto
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\font_roman times
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\font_sans helvet
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\font_typewriter courier
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\font_default_family default
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\font_sc false
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\font_osf false
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\font_sf_scale 100
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\font_tt_scale 100
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\graphics default
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\paperfontsize default
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\spacing single
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\use_hyperref false
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\papersize default
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\use_geometry false
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\use_amsmath 1
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\use_esint 0
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\cite_engine basic
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\use_bibtopic false
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\paperorientation portrait
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\secnumdepth 2
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\tocdepth 3
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\paragraph_separation indent
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\defskip medskip
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\quotes_language swedish
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\papercolumns 1
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\papersides 1
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\paperpagestyle default
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\tracking_changes false
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\output_changes false
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\author ""
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\author ""
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\end_header
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\begin_body
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\begin_layout Title
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Recipe book example
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\end_layout
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\begin_layout Author
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By Sándor Szőke (alex@lyx.hu)
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\end_layout
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\begin_layout Standard
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\begin_inset CommandInset toc
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LatexCommand tableofcontents
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\end_inset
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\end_layout
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\begin_layout Chapter
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Soups
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\end_layout
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\begin_layout Recipe
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\begin_inset Quotes sld
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\end_inset
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Birdmilk
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\begin_inset Quotes srd
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\end_inset
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\end_layout
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\begin_layout Ingredients
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\begin_inset OptArg
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status open
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\begin_layout Plain Layout
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\begin_inset space ~
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\end_inset
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(for 4 persons)
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\end_layout
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\end_inset
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2
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\begin_inset space \thinspace{}
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\end_inset
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litres milk, 7
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\begin_inset space \thinspace{}
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\end_inset
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pcs.
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egg, 3
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\begin_inset space \thinspace{}
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\end_inset
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packet vanilia (3×10
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\begin_inset space \thinspace{}
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\end_inset
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g), 6
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\begin_inset space \thinspace{}
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\end_inset
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tbl spoon sugar
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\end_layout
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\begin_layout Standard
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Put 2
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\begin_inset space \thinspace{}
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\end_inset
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tbl.
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spoon sugar into 2
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\begin_inset space \thinspace{}
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\end_inset
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litres milk (spare 1.5
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\begin_inset space \thinspace{}
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\end_inset
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dl for later) and 1
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\begin_inset space \thinspace{}
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\end_inset
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packet vanilia.
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\end_layout
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\begin_layout Standard
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Put 2
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\begin_inset space \thinspace{}
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\end_inset
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tbl.
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spoon sugar into the 7
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\begin_inset space \thinspace{}
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\end_inset
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eggyolk and 1
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\begin_inset space \thinspace{}
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\end_inset
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packet vanilia.
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Stir well.
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Add 1.5
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\begin_inset space \thinspace{}
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\end_inset
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dl milk to it and stir it again well.
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\end_layout
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\begin_layout Standard
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Whisk the 7
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\begin_inset space \thinspace{}
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\end_inset
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eggwhite, when you almost ready add 2
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\begin_inset space \thinspace{}
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\end_inset
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tbl.
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spoon sugar and 1
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\begin_inset space \thinspace{}
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\end_inset
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packet vanilia to it.
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The egg foam must be brewed in the milk (in the approx 2
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\begin_inset space \thinspace{}
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\end_inset
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l).
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\end_layout
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\begin_layout Standard
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Put the the eggyolk into the milk, stir a little.
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Now take a tbl.
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spoon and put equivalent sized pieces of the foam into the milk.
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Almost ready, all the thing must be brewed alltogether.
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When you are stiring do it carefully, do not brake the foam.
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\end_layout
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\begin_layout Standard
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You can eat it when it is hot, but I prefer to cool it down.
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I like when it is cold.
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\end_layout
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\begin_layout Chapter
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Drinks
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\end_layout
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\begin_layout Recipe
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Wineliqueur (1st variant)
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\end_layout
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\begin_layout Ingredients
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1
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\begin_inset space \thinspace{}
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\end_inset
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litre wine, 25
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\begin_inset space \thinspace{}
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\end_inset
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dkg sugar, 3
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\begin_inset space ~
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\end_inset
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packets vanilla (3×10
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\begin_inset space \thinspace{}
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\end_inset
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g), 3-4
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\begin_inset space \thinspace{}
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\end_inset
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dl rum and rum flavour
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\end_layout
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\begin_layout Standard
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Stir all of the components and store for at least one week on a cold place.
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\end_layout
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\begin_layout Standard
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Taste it and enjoy.
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:)
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\end_layout
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\begin_layout Recipe
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Wineliqueur (2nd variant)
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\end_layout
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\begin_layout Ingredients
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1
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\begin_inset space \thinspace{}
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\end_inset
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litre wine, 40
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\begin_inset space \thinspace{}
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\end_inset
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dkg sugar, 1
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\begin_inset space \thinspace{}
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\end_inset
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pc.
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vanilla stick, 3-4
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\begin_inset space \thinspace{}
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\end_inset
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dl rum and rum flavour
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\end_layout
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\begin_layout Standard
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Stir all of the components and store for at least one week on a cold place.
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\end_layout
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\begin_layout Standard
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Taste it and enjoy.
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:)
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\end_layout
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\begin_layout Recipe
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Wineliqueur (3rd variant)
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\end_layout
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\begin_layout Ingredients
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2
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\begin_inset space ~
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\end_inset
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litres wine, 50
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\begin_inset space \thinspace{}
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\end_inset
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dkg sugar, 5
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\begin_inset space \thinspace{}
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\end_inset
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dl water, 5
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\begin_inset space \thinspace{}
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\end_inset
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dl sour cherry fluid (!), 1
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\begin_inset space \thinspace{}
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\end_inset
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dl Cuba rum, 2
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\begin_inset space \thinspace{}
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\end_inset
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packets vanilla (2×10
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\begin_inset space \thinspace{}
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\end_inset
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g)
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\end_layout
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\begin_layout Standard
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Stir all of the components and store for at least one week on a cold place.
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\end_layout
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\begin_layout Standard
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Taste it and enjoy.
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:)
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\end_layout
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\begin_layout Recipe
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Home made Baily's
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\end_layout
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\begin_layout Ingredients
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2
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\begin_inset space \thinspace{}
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\end_inset
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dl Whisky or Rum, 3
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\begin_inset space \thinspace{}
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\end_inset
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dl skimmings, 2
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\begin_inset space \thinspace{}
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\end_inset
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pcs egg yolk, 40
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\begin_inset space \thinspace{}
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\end_inset
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dkg powdered sugar (can be replaced with honey)
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\end_layout
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\begin_layout Standard
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Stir all of the components and store for at least one week on a cold place.
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\end_layout
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\begin_layout Standard
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Taste it and enjoy.
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:)
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\end_layout
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\end_body
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\end_document
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139
lib/layouts/recipebook.layout
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139
lib/layouts/recipebook.layout
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@ -0,0 +1,139 @@
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#% Do not delete the line below; configure depends on this
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# \DeclareLaTeXClass[scrbook]{book (recipes)}
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# Recipe textclass definition file.
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# Author: Sandor Szoke (alex@lyx.hu)
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#
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# The \part, \chapter, \section and \subsection commands
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# work as usual; \subsubsection commands are used for
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# ``recipes'' as units, and are not numbered but (by
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# default) entered in the .toc file.
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#
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# The recipe (a.k.a. subsubsection header) is typeset in
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# a style defined with the command \rechead; the default
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# is Large, horizontally centered, bold sans-serif: and
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# the user can change that setting with a suitable
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# \renewcommand{\rechead} .
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#
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# If e.g. \section and \subsection commands are not used
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# in the text, the large indentation of the \subsubsection
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# items in the Table of Contents may be ugly; for that case,
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# we redefine \l@subsubsection .
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#
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# A specific command \recipe{...} is defined as an alias
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# for a \subsubsection{...} followed by two rules across
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# the whole page and by a vertical space.
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#
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# Another command, \ingred{...}, is defined to typeset a
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# list of ingredients.
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Format 11
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Input scrclass.inc
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Input numreport.inc
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Sides 1
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Sides 2
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PageStyle Headings
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# There is no abstract environment in scrbook.cls
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NoStyle Abstract
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# Global parameters.
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SecNumDepth 2
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TocDepth 3
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Style Chapter
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LabelString "\thechapter"
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End
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Style Bibliography
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TopSep 4
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LabelString "Bibliography"
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LabelFont
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Series Bold
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Size Largest
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EndFont
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End
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Preamble
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\setcounter{secnumdepth}{2} % subsubsections not numbered
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\setcounter{tocdepth}{3} % subsubsections in the .toc file
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\newcommand{\rechead}
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{\centering\normalfont\Large\sffamily\bfseries}
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\renewcommand{\subsubsection}
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{\@startsection{subsubsection}{3}{\z@}%
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{-5ex\@plus -1ex \@minus -.2ex}%
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{1.5ex \@plus .2ex}%
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{\rechead}}
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\newcommand{\recipe}[1]{\subsubsection{#1}%
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\hrule height0.75pt width\hsize\vspace*{1\p@}%
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\hrule height0.25pt width\hsize%
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\nobreak
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\vskip\parskip}
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\newcommand{\inghead}[1][]{\large\textbf{Ingredients#1}:}
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\newcommand{\ingred}[2][]
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{{\list{}{\rightmargin 1em\leftmargin 1em}%
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\item[]\textit{\inghead[#1]} #2\endlist}%
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\hrule height0.25pt width\hsize}
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EndPreamble
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Style Recipe
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LatexType Command
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LatexName recipe
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Margin Static
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LeftMargin Ingredients_for_some:xx
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LabelSep xx
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LabelType Static
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LabelString "Recipe:"
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Align Center
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LabelFont
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Family Sans
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Size Large
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Series Bold
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Shape Italic
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Color red
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EndFont
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End
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# Subsubsection style definition
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Style Subsubsection
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LatexType Command
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LatexName subsubsection
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ParSkip 0.4
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TopSep 0.9
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BottomSep 0.5
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ParSep 0.5
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Align Block
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AlignPossible Block
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Font
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Size Small
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EndFont
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End
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# Inghead style definition
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Style Ingredients
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LatexType Command
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LatexName ingred
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OptionalArgs 1
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Margin Static
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LeftMargin Ingredients_for_some:xx
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LabelSep xx
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Align Left
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AlignPossible Left, Block
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LabelType Static
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LabelString "Ingredients:"
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LabelFont
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Series Bold
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Shape Italic
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Color red
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EndFont
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Preamble
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\renewcommand*\l@subsubsection{\@dottedtocline{3}{3em}{0em}}
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\setlength\parindent{0pt}
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\setlength\parskip{2ex plus 0.5ex}
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EndPreamble
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End
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