Correct LaTeX crime (#233)

* Add missing pic dependency on quick_ebook target

* Correct crime against LaTeX

Mostly proper use of LaTeX and one word changed.  Moving forward we
could have a proper recipe environment so we have also a listofrecipe
at the end in the pdf/website.

book/bread-types/bread-types.tex

@@ -155,7 +155,7 @@ with great taste and consistency.
 
 There is a fully dedicated recipe and tutorial
 for this type of bread in the~''\nameref{chapter:wheat-sourdough}''~chapter.
-j
+
 \section{Flatbread framework}%
 \label{section:flat-bread-framework}
 
@@ -340,58 +340,59 @@ leave it longer, consider drying a little bit of your sourdough starter.}.
 \section{Simple flatbread recipe}%
 \label{section:flat-bread-recipe}
 
-By following the steps outlined in this section.
+By following the steps outlined in this section,
 you'll be introduced to a versatile bread that's perfect for a myriad of
 culinary applications. Whether you're scooping up a savory dip,
-wrapping a flavorful filling, or simply savoring a piece with a drizzle
+wrapping a flavorful filling, or simply enjoying a piece with a drizzle
 of olive oil, these flatbreads are sure to impress.
 
-\textbf{Ingredients:}
+\subsection*{Ingredients}
 
-\begin{enumerate}
+\begin{tabular}{r@{}rl@{}}
-\item 400 grams flour (wheat, rye, corn, whatever you have at hand)
+\qty{400}{\gram} &~(\qty{100}{\percent}) & Flour (wheat, rye, corn, whatever you have at hand)\\
-\item 320 grams water, preferably at room temperature
+\qty{320}{\gram} &  (\qty{80}{\percent}) & Water, preferably at room temperature\\
-\item 80 grams active sourdough starter
+\qty{80}{\gram}  &  (\qty{20}{\percent}) & Active sourdough starter\\
-\item 8 grams salt
+\qty{8}{\gram}   &   (\qty{2}{\percent}) & Salt\\
-\end{enumerate}
+\end{tabular}
 
-\textbf{Instructions:}
+\subsection*{Instructions}
-\begin{enumerate}
+\begin{description}
-\item \textbf{Prepare the Dough:} In a large mixing bowl, combine the flour and water.
+\item[Prepare the Dough] In a large mixing bowl, combine the flour and water.
 Mix until you have a shaggy dough with no dry spots.
 
-\item Add the sourdough starter and salt to the mixture. Incorporate them thoroughly
+Add the sourdough starter and salt to the mixture. Incorporate them thoroughly
 until you achieve a smooth and homogenized dough.
 
-\item \textbf{Fermentation:} Cover the bowl with a lid or plastic wrap. Allow the dough
+\item[Fermentation] Cover the bowl with a lid or plastic wrap. Allow the dough
-to rest and ferment until it has increased by at least 50\% in size.
+    to rest and ferment until it has increased by at least \qty{50}{\percent}
-Depending on the temperature and activity of your starter,
+    in size.  Depending on the temperature and activity of your starter, this
-this can take anywhere from 4 to 24 hours.
+    can take anywhere from 4 to 24~hours.
 
-\item \textbf{Cooking Preparation:} Once the dough has risen, heat a pan over medium heat.
+\item[Cooking Preparation] Once the dough has risen, heat a pan over medium heat.
 Lightly oil the pan, ensuring to wipe away any excess oil with a paper towel.
 
-\item \textbf{Shaping and Cooking:} With a ladle or your hands, scoop out a portion of
+\item[Shaping and Cooking] With a ladle or your hands, scoop out a portion of
 the dough and place it onto the hot pan, spreading it gently like a pancake.
 
-\item Cover the pan with a lid. This traps the steam and ensures even cooking
+Cover the pan with a lid. This traps the steam and ensures even cooking
 from the top, allowing for easier flipping later.
 
-\item After about 5 minutes, or when the bottom of the flatbread has a
+After about 5~minutes, or when the bottom of the flatbread has a
 golden-brown crust, carefully flip it using a spatula.
 
-\item \textbf{Adjusting Cook Time:} If the flatbread appears too dark,
+\item[Adjusting Cook Time] If the flatbread appears too dark,
 remember to reduce the cooking time slightly for the next one.
 Conversely, if it's too pale, allow it to cook a bit longer before flipping.
 
-\item Cook the flipped side for an additional 5 minutes or until it's also golden brown.
+Cook the flipped side for an additional 5~minutes or until it's also golden
+brown.
 
-\item \textbf{Storing:} Once cooked, remove the flatbread from the pan and place it on a
+\item[Storing] Once cooked, remove the flatbread from the pan and place it on a
 kitchen towel. Wrapping the breads in the towel will help retain their
 softness and prevent them from becoming overly crisp.
 Repeat the cooking process for the remaining dough.
 
-\item \textbf{Serving Suggestion:} Enjoy your sourdough flatbreads warm,
+\item[Serving Suggestion] Enjoy your sourdough flatbreads warm,
 paired with your favorite dips, spreads, or as a side to any meal.
 
-\end{enumerate}
+\end{description}