Selasa, 23 Desember 2014

[L787.Ebook] Download PDF The Joy of Home Distilling: The Ultimate Guide to Making Your Own Vodka, Whiskey, Rum, Brandy, Moonshine, and More, by Rick Morris

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The Joy of Home Distilling: The Ultimate Guide to Making Your Own Vodka, Whiskey, Rum, Brandy, Moonshine, and More, by Rick Morris

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The Joy of Home Distilling: The Ultimate Guide to Making Your Own Vodka, Whiskey, Rum, Brandy, Moonshine, and More, by Rick Morris

Make your own brew at home!

The Joy of Home Distilling is a complete guide for beginner and intermediate distillers. Readers will learn about every facet of distilling, from yeast styles and nutritional requirements to the different methods of distillation and equipment, and post-distillation processes. Author Rick Morris, who has been selling distillation equipment for years, even includes his own recipes for different types of spirits and drink recipes.

By learning not just how to distill, but also what is happening at each step and why it is needed, readers will be armed with the information they need to experiment with their own spirits and concoct their own recipes. Easy to understand even for a first-time distiller, The Joy of Home Distilling is sure to become your number one distilling resource.

Topics covered include:
What distillation is and common misconceptions about the process
The legalities surrounding distilling alcohol at home
What yeast is, what it does, and how to ensure that you get a strong, complete fermentation
Step-by-step instructions for the different processes, from bucket to bottle
The difference between spirit types and how to produce each
Carbon filtering—when it's necessary, when to filter, and why you filter
Flavoring and aging your spirits

Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

  • Sales Rank: #6981 in Books
  • Published on: 2014-10-21
  • Original language: English
  • Number of items: 1
  • Dimensions: 8.90" h x .90" w x 6.00" l, .0 pounds
  • Binding: Paperback
  • 224 pages

About the Author
Rick Morris is the owner of Brewhaus (American), Inc. He has been distributing his own distilling products and brewing his own drinks for many years. He resides in Keller, Texas.

Most helpful customer reviews

13 of 15 people found the following review helpful.
perfect for the new-be
By T. Gendron
I have no real experience but have been researching home distilling through multiple books. If you are in that category, this is the book for you. I feel I could use this book and a couple youTube videos and make my first run fine. I particularly like the advice in the build-or-buy chapter. This is the 3rd book I've gotten on the topic and this one is the best for me.

7 of 8 people found the following review helpful.
use and enjoy your apparatus
By Robert Hoyman
Of the five books I have purchased, this book has the most complete information on how to design, use and enjoy your apparatus. I would go so far as to say this one is a must have for the home cooker.

6 of 7 people found the following review helpful.
Overall not a bad book for beginners like myself.
By Mark Allen Coons
This is a very informative book for a beginner like my self. It goes into deep discussion about what you will need and the different types of grains and yeast. Overall not a bad book.

See all 49 customer reviews...

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Minggu, 21 Desember 2014

[G512.Ebook] Get Free Ebook An Introduction to Industrial Relations, by Michael P. Jackson

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An Introduction to Industrial Relations, by Michael P. Jackson

Industrial relations are as old as industry, yet the emphasis within the subject is constantly shifting to keep pace with changing realities in the workplace. Michael Jackson's well-known student text, "Industrial Relations", has now been rewritten and updated to give a comprehensive overview of industrial relations today. Beginning with an analysis of various theoretical approaches to industrial relations, the author summarizes the origins and development of the subject. This new text looks at the impact of recent legislative changes, technological developments and the growing currency of "human resource management" theories. The book offers a comparative approach, making extensive use of material from outside the UK, notably from America, Europe and the Pacific Rim, and examines the implications of recent EC legislation for industrial relations in the 1990s. "An Introduction to Industrial Relations" should prove to be of special value to students on industrial relations courses and to those studying industrial relations as part of a more general social science course. This book is intended for lecturers and students of business, industrial relations and employment policy.

  • Sales Rank: #5258197 in Books
  • Published on: 1991-11
  • Ingredients: Example Ingredients
  • Original language: English
  • Dimensions: 8.50" h x 5.50" w x 1.50" l,
  • Binding: Paperback
  • 400 pages

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Jumat, 19 Desember 2014

[U115.Ebook] Ebook Free Neuromuscular Disorders, 2nd Edition, by Anthony Amato, James Russell

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Neuromuscular Disorders, 2nd Edition, by Anthony Amato, James Russell

A full-color text on neuromuscular disorders that bridges the gap between translational science and practical application

Neuromuscular Disorders is comprehensive in scope, yet concise enough to serve as a valuable point-of-care guide for your daily practice. Grounded by numerous reference sources and enhanced by the experience of two seasoned clinicians, this text provides a pragmatic approach in the evaluation and management of neuromuscular diseases. Here, in a single-source, you will get an insightful look at both nerve and muscle conditions, ranging from motor neuron disease to neuropathies, neuromuscular junction disorders, and myopathies.

Every chapter in this edition has been rewritten, in many cases extensively, with the addition of contemporary citations. The content reflects the latest advances in the imaging, genetic, and immunological tools now at our disposal to understand and diagnose many neuromuscular disorders.

Highlights include:

  • Three new chapters covering the principles of immunomodulating treatment and the rehabilitation of neuromuscular diseases and other disorders that may be mistaken as neuromuscular mimics
  • A unique blend of evidence-based medicine with the personal experiences of veteran clinicians
  • Convenient coverage of nerve, and muscle and neuromuscular transmission disorders―both primary and secondary neuromuscular diseases
  • Specific disease sections encompass the range of conditions likely to be encountered in clinical practice, including amyotrophic lateral sclerosis, myasthenia gravis, radiculopathies and plexopathies, mononeuropathies, various polyneuropathies, toxic myopathies, and dozens more
  • The very latest diagnosis and treatment recommendations and protocols based on the most recent clinical literature and research
  • Hundreds of figures including original art, EMGs, histopathology images, and clinical photos

  • Sales Rank: #175300 in Books
  • Published on: 2015-10-01
  • Original language: English
  • Number of items: 1
  • Dimensions: 10.90" h x 1.60" w x 8.40" l, .0 pounds
  • Binding: Hardcover
  • 800 pages

About the Author

Anthony A. Amato, MD, Vice Chairman, Department of Neurology; and Chief, Neuromuscular Division, Brigham and Women's Hospital; and Professor of Neurology, Harvard University Medical School, Boston, Massachusetts.


James A. Russell, DO, FAAN, Vice Chairman, Department of Neurology; Director, ALS Clinic, and Chairman, Ethics Section, Lahey Hospital & Medical Center; and Clinical Professor of Neurology, Tufts University School of Medicine, Boston, Massachusetts

Most helpful customer reviews

0 of 0 people found the following review helpful.
Good review and the book is on good
By Amazon Customer
As I expected. Good review and the book is on good state

0 of 0 people found the following review helpful.
Five Stars
By Felipe Sampaio Saba
Excellent!!!

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Kamis, 11 Desember 2014

[K692.Ebook] PDF Ebook Hot Lights, Cold Steel: Life, Death and Sleepless Nights in a Surgeon's First Years, by Michael J. Collins

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Hot Lights, Cold Steel: Life, Death and Sleepless Nights in a Surgeon's First Years, by Michael J. Collins

When Michael Collins decides to become a surgeon, he is totally unprepared for the chaotic life of a resident at a major hospital. A natural overachiever, Collins' success, in college and medical school led to a surgical residency at one of the most respected medical centers in the world, the famed Mayo Clinic. But compared to his fellow residents Collins feels inadequate and unprepared. All too soon, the euphoria of beginning his career as an orthopedic resident gives way to the feeling he is a counterfeit, an imposter who has infiltrated a society of brilliant surgeons.

This story of Collins' four-year surgical residency traces his rise from an eager but clueless first-year resident to accomplished Chief Resident in his final year. With unparalleled humor, he recounts the disparity between people's perceptions of a doctor's glamorous life and the real thing: a succession of run down cars that are towed to the junk yard, long weekends moonlighting at rural hospitals, a family that grows larger every year, and a laughable income.

Collins' good nature helps him over some of the rough spots but cannot spare him the harsh reality of a doctor's life. Every day he is confronted with decisions that will change people's lives-or end them-forever. A young boy's leg is mangled by a tractor: risk the boy's life to save his leg, or amputate immediately? A woman diagnosed with bone cancer injures her hip: go through a painful hip operation even though she has only months to live? Like a jolt to the system, he is faced with the reality of suffering and death as he struggles to reconcile his idealism and aspiration to heal with the recognition of his own limitations and imperfections.

Unflinching and deeply engaging, Hot Lights, Cold Steel is a humane and passionate reminder that doctors are people too. This is a gripping memoir, at times devastating, others triumphant, but always compulsively readable.

  • Sales Rank: #47672 in Books
  • Brand: Collins, Michael J.
  • Published on: 2006-01-24
  • Released on: 2006-01-24
  • Original language: English
  • Number of items: 1
  • Dimensions: 8.29" h x .91" w x 5.53" l, .68 pounds
  • Binding: Paperback
  • 320 pages

From Publishers Weekly
Collins begins this personal chronicle with an account of a choice he had to make between amputating a 14-year-old boy's leg and saving the limb at a greater risk to the boy's life. (He amputated the leg.) This dilemma came at the conclusion of Collins's grueling four years of residency at the Mayo Clinic, culminating in his appointment as chief resident in orthopedic surgery. Now in practice in Illinois, he details, with admirable humor and insight, the early, virtually sleepless years when he learned not only to perfect his craft but to come to terms with the emotional impact of causing pain and losing patients. Collins brings to life the dramatic moments when he made his first, terrifying incision and hand-drilled a traction pin into a weeping six-year–old's leg. Collins and his wife, Patti, wanted a large family, but the economic strain of having three children in three years (they eventually had 12) forced him to moonlight every other weekend at rural hospitals. There are moving passages about his love for Patti and the bonds he developed with other residents, and empathetic evocations of those he treats. Collins describes powerfully how he came to understand that his calling was not just to develop as a skilled surgical technician, but to treat his patients humanely as individuals.
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From Booklist
*Starred Review* If he didn't feel overwhelmed before the Mayo Clinic senior orthopedic surgery resident lobbed a beeper at him with the nonchalant order, "Cover for me," 29-year-old ex-cabdriver, ex-construction worker, and, at the time, brand-new resident Collins certainly did then. It was his first day on the job, and instantly he began fielding calls from staff nurses requesting orders for patients he hadn't laid eyes on. If it hadn't been for his innate sense of humor--brilliantly demonstrated in this memoir of his Mayo residency--and a sense of perspective derived from that experience, he might have failed. He didn't, and here he honors those who helped him along the way and those whom he helped. As a man who recognizes that he, too, makes his living with his hands, Collins anguishes over the options available to a carpenter who had severed four fingers. After assisting at a young cancer patient's leg amputation, only to learn later that she had died within months, anyway, he agonizes over what drew him to his profession in the first place and what could possibly keep him on course. "I wanted to be the guy who confronted the arbitrariness of life and strangled the unfairness out of it." Instead, while honing his craft, he learned from a Vietnam vet that the main thing patients deserve is compassion. If Collins' scalpel is as sharp as his pen, his patients are in capable hands, indeed. Donna Chavez
Copyright © American Library Association. All rights reserved

Review

“Like the very best episode of ER, Collins' memoir races from one trauma to the next, keeping this reader spellbound all the way. Collins' life as a surgical resident is heartbreaking one minute and triumphant the next. You'll laugh and cry and cheer along with him as his epic journey to become a doctor races toward its gripping conclusion. I love this book and won't soon forget it.” ―Augusten Burroughs, New York Times bestselling author of Dry and Magical Thinking

“One of the best, funniest medical memoirs I have ever read. Hot Lights, Cold Steel is at once darkly humorous and truly compassionate. Not since House of God has there been such a ferociously funny look at the world of hospital medicine.” ―Michael Palmer, New York Times bestselling author of Fatal and The Society

“I adore this book. It's so polished and hilarious. It brought back all the stomach-churning anxieties of my own residency so vividly that I felt exhausted reading it. Dr. Collins has my highest admiration. I give this book a 10+!” ―Tess Gerritsen, New York Times bestselling author of The Surgeon and The Apprentice

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43 of 43 people found the following review helpful.
Blood, Sweat and Tears
By C. Middleton
This is a well-written and highly polished memoir about an Orthopaedic surgeon's four year residency at the famous Mayo Clinic in Minnesota. Dr. Collins is a good writer, giving the impression that he poured his heart and soul into this text: it's funny, at times sad and gruesome in parts, but again, reading about the training surgeon, one gets the distinct feeling that these men and women, having to run through the depths of hell to finally get qualified, must be born to the task - or simply masochistic by nature.

If this memoir is to be believed, and there's no reason why it shouldn't, every nightmare story that you have heard about the four-year residency is absolutely true. It's astounding that these people manage to survive - the tortuous long stretches on their feet saving lives, sometimes reaching 60 to 70 hours is nothing less than miraculous. Treating patients day and night, constantly worrying that you'll screw up, taking peoples lives in your hands could send the most grounded individual around the bend - in some cases it does, but for the most part, these people get through to become qualified surgeons, as did Dr. Collins, but through a lot of blood sweat and tears.

Hot Lights, Cold Steel reads like a novel, as the characterization, structure of the plot and the pathos, the utter sadness of some of his cases, and the joy and exhilaration of his successes, had me just as enthralled as any top selling thriller. Dr. Collins has a gift for description as he illustrates the amputation of a limb, including a section of the patient's pelvis, in such detailed imagery, that it became difficult to read. He also has a great sense of humour, which I believe is so necessary to survive in this profession.

One of the more terrible of the Dr.'s experiences was the attempted resuscitation of a six year old boy who had been run over by a drunk. Collins and the ER staff did everything humanly possible to save the child, but his injuries were too severe. The undeserved death of innocence is hard to take, and it affected the attending staff in a big way. This was also terribly difficult to read. Then there was the young kindergarten teacher who just came in because of a slight pain in her hip, to discover her entire skeleton was riddled with cancer, unfortunately she died six months later. After reading about these cases one realizes that life is fleeting and fragile, and should never be taken for granted.

I have always had great respect for those in the medical profession, but this book has doubled that respect and opened my eyes to their tenacity, courage and skill. This is a great book and is highly recommended.

17 of 17 people found the following review helpful.
great book, fascinating story
By Edward C. Olliver
I loved this book! The story of Collins' surgical residency at the Mayo Clinic is passionate, well-told and very funny. The stories of the sometimes serious injuries facing his patients are balanced with often humorous stories about his young and growing family struggling to make ends meet. I enjoyed gaining an insight into the often difficult life of a barely paid, over-worked resident. What Scott Turow's "One L" was for law students, this book will be for residents. I highly recommend this book!

18 of 19 people found the following review helpful.
This is a great book!
By Eileen Keenan
Even though this is technically a medical memoir, there is no need to be a medical professional to appreciate this humorous and well-written book chronicling Collins' journey to become an orthopedic surgeon. Although the book primarily focuses on the patients he treated and the lessons he learned along the way, some of the funniest and most touching parts of the book center around Collins' ever-expanding family. Also entertaining are his woes revolving around several piece-of-junk cars. Collins has a cunning wit and a fantastic sense of humor that make this book a joy to read.

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Travelling In, Travelling Out : A Book of Unexpected Journeys, by Namita Gokhale

An essential traveller's companion This is an unusual collection of travel pieces by writers ranging from M.J. Akbar and Aman Nath to Devdutt Pattanaik, Jerry Pinto, Rahul Pandita and Advaita Kala.Featured here are essays on the changing face of the popular hill resort-Nainital, living as a Pakistani in the remote city of Copenhagen, a woman traveller being strip-searched at an American airport and traversing the dark interiors of the haunted Bhangarh Fort in Rajasthan, among others. Focusing on the Indian experience, the book captures a country of shifting landscapes - physical, cultural, psychological. A departure from the traditional travel narrative, this is a unique collection for the travel-book buff.

  • Sales Rank: #4181074 in Books
  • Published on: 2015-03-03
  • Released on: 2015-03-03
  • Original language: English
  • Number of items: 1
  • Dimensions: 8.46" h x .98" w x 5.51" l, .79 pounds
  • Binding: Hardcover
  • 280 pages

About the Author
Namita Gokhale is the author of several works of fiction and non-fiction, including Paro: Dreams of Passion, Gods, Graves and Grandmother, A Himalayan Love Story and Priya: In Incredible Indyaa and the landmark anthology, In Search of Sita. Her much-acclaimed collection of short stories, The Habit of Love, was published in January 2012. Namita Gokhale is also co-director of the Jaipur Literature Festival and Mountain Echoes: The Bhutan Literary Festival.

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0 of 0 people found the following review helpful.
Travelling inside and out - a great book
By Laura Pritchett
This book about journeys took me on my own, into the life of the mind, the spirit, the wanderlust inside us all. It's a great compilation that expanded my notions of what humanity is all about . . . which is what a good book does, no?

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Sabtu, 06 Desember 2014

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Learning GNU Emacs (3rd, 05)

Learning GNU Emacs (3rd, 05) by Cameron, Debra - Elliott, James - Loy, Marc - Raymond, Eric - Ro [Paperback (2004)]

  • Published on: 2004
  • Binding: Paperback

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Selasa, 02 Desember 2014

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Acting in Musical Theatre: A Comprehensive Course, by Joe Deer, Rocco Dal Vera

Acting in Musical Theatre remains the only complete course in approaching a role in a musical. It covers fundamental skills for novice actors, practical insights for professionals, and even tips to help veteran musical performers refine their craft.

Updates in this expanded and revised second edition include:

  • A brand new companion website for students and teachers, including Powerpoint lecture slides, sample syllabi, and checklists for projects and exercises.
  • Learning outcomes for each chapter to guide teachers and students through the book’s core ideas and lessons
  • New style overviews for pop and jukebox musicals
  • Extensive updated professional insights from field testing with students, young professionals, and industry showcases
  • Full-colour production images, bringing each chapter to life

Acting in Musical Theatre’s chapters divide into easy-to-reference units, each containing group and solo exercises, making it the definitive textbook for students and practitioners alike.

  • Sales Rank: #34041 in Books
  • Published on: 2015-09-26
  • Original language: English
  • Number of items: 1
  • Dimensions: 9.70" h x .80" w x 6.80" l, 1.90 pounds
  • Binding: Paperback
  • 428 pages

About the Author

Rocco Dal Vera is Professor of Drama at the University of Cincinnati’s College-Conservatory of Music where he heads the Division for Musical Theatre, Acting, Opera, Dance, Arts Administration, Theatre Design and Production. He is the author and editor of six books including Voice: Onstage and Off with Robert Barton.

Joe Deer is Head of Musical Theatre at Wright State University, as well as being an experienced director, choreographer, actor, dancer, stage manager, and artistic director. He has been a musical theatre educator for almost thirty years, and is a frequent contributor to theatre publications, including Teaching Theatre Journal and Dramatics Magazine.

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12 of 13 people found the following review helpful.
Wonderful Musical Theatre Book
By Jeffrey Dunn
If you are a musical theatre teacher, student, pianist, director, musical director or choreographer, you will find this book to be really informative and useful. Joe Deer and Rocco Dal Vera have broken down the process of approaching musical theatre in an intelligent, clear and creative way without being dry or overly technical. I devoured this book joyfully (and honestly am still working my way through it)and found many thoughts, exercises and ideas that have enhanced my abilities as a teacher. This probably one of the absolute best books of its kind, standing far above any others I have read on this subject. You will not regret purchasing this excellent book. So grateful that one of my colleagues recommended this book!!

6 of 6 people found the following review helpful.
Musical or Play - Solid Lessons for the Actor
By Frazer Jones
After a 40 year business career, I have fortunately been able to return to my roots as a teacher of theatre. Forget the title, Deer and Del Vera have written a comprehensive and understandable guide for acting, period. Most guides to acting in "straight" drama should have such clarity and context. It is a gem for those of us who have discovered it.

3 of 3 people found the following review helpful.
Best Musical Theater book out there!
By Sheree Rainbolt-Kren
Our daughter is a rising Senior at one of the top performing arts high schools in the country. She had the pleasure of taking a couple of Musical Theater classes with Mr. Joe Deer last summer at an intensive. When she came across his book, she ordered it right away. All I can say is that it lit a giant fire in her! She has very little free time, but when she does, she is reading this book. As comprehensive as it gets. Fantastic exercises and incredible insights for actors in musical theater. This is a MUST HAVE book for any MT student. It will put you way ahead.

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Rabu, 26 November 2014

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Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do about It, by Larry Olmsted

“Olmsted makes you insanely hungry and steaming mad--a must-read for anyone who cares deeply about the safety of our food and the welfare of our planet.” —Steven Raichlen, author of the Barbecue! Bible series

“The world is full of delicious, lovingly crafted foods that embody the terrain, weather, and culture of their origins. Unfortunately, it’s also full of brazen impostors. In this entertaining and important book, Olmsted helps us fall in love with the real stuff and steer clear of the fraudsters.” —Kirk Kardashian, author of Milk Money: Cash, Cows, and the Death of the American Dairy Farm

You’ve seen the headlines: Parmesan cheese made from wood pulp. Lobster rolls containing no lobster at all. Extra-virgin olive oil that isn’t. So many fake foods are in our supermarkets, our restaurants, and our kitchen cabinets that it’s hard to know what we’re eating anymore. In Real Food / Fake Food, award-winning journalist Larry Olmsted convinces us why real food matters and empowers consumers to make smarter choices.

Olmsted brings readers into the unregulated food industry, revealing the shocking deception that extends from high-end foods like olive oil, wine, and Kobe beef to everyday staples such as coffee, honey, juice, and cheese. It’s a massive bait and switch in which counterfeiting is rampant and in which the consumer ultimately pays the price.

But Olmsted does more than show us what foods to avoid. A bona fide gourmand, he travels to the sources of the real stuff to help us recognize what to look for, eat, and savor: genuine Parmigiano-Reggiano from Italy, fresh-caught grouper from Florida, authentic port from Portugal. Real foods that are grown, raised, produced, and prepared with care by masters of their craft. Part cautionary tale, part culinary crusade, Real Food / Fake Food is addictively readable, mouthwateringly enjoyable, and utterly relevant.

  • Sales Rank: #2497 in Books
  • Published on: 2016-07-12
  • Original language: English
  • Number of items: 1
  • Dimensions: 9.00" h x 1.30" w x 6.00" l, .0 pounds
  • Binding: Hardcover
  • 336 pages

Review
“Olmsted’s well-researched exposé reveals how often what we eat isn’t what it seems. (Parmesan cheese made of wood pulp or fake lobster rolls, anyone?) Eye-opening.”—PEOPLE magazine
 
 “Olmsted boldly walks readers through a course in food authenticity that covers olive oil, cheese, Champagne, seafood, steak, coffee, and more. Readers will be inspired by his intensity and clarity, and floored by how far some counterfeiters go to fool consumers and some historic food institutions go to protect their products and their names. Olmsted’s research is impressive, and he lets no stone go unturned. He lets the terrifying facts speak for themselves, adding just a little humor . . . Olmsted’s sharp language will hopefully put fires under counterfeiters everywhere . . . With the guiding hand of a good friend and prose that keeps the reader’s eye moving, Olmsted insists that readers ‘shop better and cook more.’”—Publishers Weekly, starred review
 
“Equal parts foodie chronicle and investigative exposé . . . Real Food / Fake Food is less treatise than guidebook, showing readers how to navigate an increasingly complex food system.” —Outside Magazine
 
“Required reading for cooks who genuinely care about quality and health . . . a fascinating read that sheds light on our under-regulated food industry. The book also serves as a handy guide to what items consumers should avoid, and how to find and identify the real deal.”—CookingLight.com
 
 “A striking look at the food industry. It’s unnerving that so many people don't know what authentic olive oil or port wine tastes like because they’ve been undersold on some off-shoot knock off and no one is raising a flag — until now.” —Ming Tsai, author, chef, and host of PBS’s Simply Ming

“Larry Olmstead makes you insanely hungry and steaming mad in this provocative account of how fraud threatens not just the world’s great craft foods (think caviar, Kobe beef, and Parmigiano-Reggiano) but our everyday diet. A must-read for anyone who cares deeply about the safety of our food and the welfare our planet.”   —Steven Raichlen, author of the Barbecue Bible cookbook series and host of Project Smoke and Primal Grill on PBS

“Do not take another bite or swallow another sip of anything, for your sake and the sake of your children, before reading Real Food Fake Food. It is the health equivalent of Ralph Nader's expose Unsafe at any Speed. The content blows the doors off the kitchens.”  —Michael Patrick Shiels, radio host and author of Invite Yourself to the Party

“Larry Olmsted’s meticulously researched tour de force is chilling for what he uncovers about the food industry. At the same time his love of great food and his skill in writing about it make me want to try every one of the real foods he recommends. A must-read for anyone with an interest in, well, eating.” —Dan Dunn, author of American Wino: A Tale of Reds, Whites and One Man’s Blues

“The world is full of delicious, lovingly-crafted foods that embody the terrain, weather, and culture of their origins. Unfortunately, it’s also full of brazen impostors that are hard to identify. In this entertaining and important book, Larry Olmsted helps us fall in love with the real stuff and steer clear of the fraudsters. I'll never look at a menu the same way again.” —Kirk Kardashian, author of Milk Money: Cash, Cows, and the Death of the American Dairy Farm

“In his solidly researched new book, USA Today food and travel columnist Olmsted, a well-traveled and knowledgeable food writer, takes readers on an enlightening but frequently disturbing culinary journey. While providing fascinating insights into where and how some of the most delicious food products are produced, the author also reveals how often these are imitated to detrimental effect…A provocative yet grounded look at the U.S. food industry.” —Kirkus Reviews

“This is an important book to help all buyers shop prudently and with a wary eye toward the claims of food producers. Recommended for all consumers along with policymakers, those interested in food science, and marketing professionals.”—Library Journal
 

From the Back Cover
“Do not take another bite or swallow another sip of anything before reading Real Food / Fake Food.”*

“It's unnerving that so many people don't know what authentic olive oil or port wine tastes like because they've been undersold on some offshoot knockoff and no one is raising a flag--until now.” —Ming Tsai, author, chef, and host of PBS’s Simply Ming

“Larry Olmsted’s meticulously researched tour de force is chilling for what he uncovers about the food industry.” —Dan Dunn, author of American Wino: A Tale of Reds, Whites, and One Man’s Blues

“This is the health equivalent of Ralph Nader's exposé Unsafe at Any Speed. The content blows the doors off the kitchens.” —*Michael Patrick Shiels, author of Invite Yourself to the Party

Where's the Kobe Beef?: More than 99.9 percent of the so-called Kobe beef sold in this country is Fake.

Parmesan-Gate: Most Parmesan cheese sold in the United States, grated or whole, cheap or expensive, is Fake.

The Restaurant Scam: Restaurants can claim any food is “organic” or “dry aged,” “heritage breed” or “wild caught.”  Even names of farms and types of fish are misrepresented to justify higher prices.

The Extra-Virgin Olive Oil Racket: Though widely considered the healthiest fat, 75 to 80 percent of the extra-virgin olive oil sold in this country is Fake, and some is even dangerous.

The Sushi Fraud: DNA testing was used to compare the fish that menus offered with the actual species brought to the table in New York City sushi restaurants. In the largest study, 100 percent of the restaurants had lied.

The Seafood Swap: A third of the seafood sold in this country is intentionally mislabeled.
 

About the Author
Larry Olmsted writes the “Great American Bites” column for USA Today, and his column on travel and food, “The Great Life,” appears on Forbes.com. A contributing editor to TravelGolf.com, Olmsted was named one of the 10 Most Extreme U.S. Journalists by the Society of Professional Journalists, and his Forbes.com column was named one of the World’s Top 100 Travel Sites. A longtime member of the Society of American Travel Writers and Golf Writers Association of America, for over two decades he has written extensively on food, wine, and spirit topics, including regional food specialties, production, health, consumer issues, celebrity chefs, and restaurants worldwide. He frequently participates as an expert food panelist and regularly appears on national and locally syndicated radio shows, including NPR’s All Things Considered, as a food expert. His exposé on counterfeit Kobe beef for Forbes.com was widely covered by newspapers, websites, and radio shows around the world. Olmsted, who has visited more than forty countries around the globe, is the author of two books on golf and, most recently, Getting into Guinness (and in the process personally set or broke three world records). He and his wife live in Vermont.

Most helpful customer reviews

185 of 202 people found the following review helpful.
Narrow scope, but excellent information
By R. Mesnard
Our household is very careful about the food we buy, which is why I was quite interested in this book by Mr. Olmstead. I was fortunate to hear the interview of him on the Diane Rehm show as well. However, I found this book to be rather frustrating, though it does contain a wealth of interesting and, at times, compelling information. We tend to buy organic whenever possible, and constantly struggle with the budget challenges that presents. So I was hopeful this book would not only provide a sort of guide map for selecting high quality foods, but would also either reassure me that the organic brand is worth while, or dissuade me from spending the extra cash on organic labeled products.
Regarding the organic brand, it is never directly addressed. There are many comments that cast significant doubt on the organic label, and others that suggest you look for the label. Certainly, it depends on the food under consideration. In some cases, such as seafood, there is no organic standard. However, in others Mr. Olmstead presents the picture of a defined standard that is not enforced. I'm left pretty much where I started - choose organic when possible, even if it isn't 100% accurate. Further, it always pays to have some idea of the 'provenance' of the product - country of origin, farm, etc... even if that can be faked.
I was also a little surprised to see two entire chapters devoted to meat, an entire chapter on Champagne and Scotch, an entire chapter on wines. As a book on 'food', it is really a book about seafood, olive oils, kobe beef, wine and spirits, and cheese. Not much else. I think this book speaks more to the food preferences of Mr. Olmstead than a more comprehensive treatment of the thousands of food products you'll find in a typical grocery store. What he left out could fill volumes. His often long ramblings about regional culture, specific farms and villages, his travels and his food experiences tended to obscure what I was looking for based on the title of the book. A better title might have been: "Larry's World of Food" or something like that.
Bottom line - excellent information, but for a limited set of foods and beverages.

62 of 68 people found the following review helpful.
Problems with Fake and Counterfeit Foods
By Bassocantor
In REAL FOOD/FAKE FOOD, Mr. Olmsted documents, in detail, the rampant problems with fake and counterfeit foods sold in the U.S. He covers quite a few different food items, including beef, seafood, cheese, alcoholic drinks--even fruit juice. The frauds are especially concentrated in "special foods which for the first time in 2014 topped one hundred billion dollars in the United States. This category is rife with scams, including many foods viewed as healthier choices, as well as fancy cheeses, meats, oils, and other “gourmet” items."

Prior to reading this book, I admit that I had NO IDEA of how widespread the problem is. Okay, I get it now--it's a HUGE problem. It's also a little scary: "Unless you are leaving the supermarket via the “8 Items or Less” express lane, something in your cart is likely fake." In fact, the president himself got involved: "In mid-2014 President Obama announced that he was going to clean it up and appointed a seafood task force. When was the last time a national food crisis— and it is a crisis— got so out of control that the president had to step in?"

As another example, the widely-cited Consumer Reports confirmed the problem with seafood: "When Consumer Reports tested twenty-three supposedly wild-caught salmon fillets bought nationwide in 2005 – 6, only ten were in fact wild." So, the folks there showed that seafood was wrong over half of the time.

The author uses a variety of examples to illustrate the problem. For example, he spends a lot of time documenting how "Parmesan" Cheese sold in the U.S. is so much different than the actual, original product. And yet, the U.S. product is allowed to use the name, which is very misleading.

The author cites numerous statistics showing how the seafood industry, in particular, is filled with fake products. He notes that if you go to a restaurant and order sushi, it is near 100% certainty that your meal will NOT be what you think it is. He also cites numerous studies which confirm the deception--especially rampant in restaurants.

Even fruit juice has problems. Mr. Olmsted notes how labeling can mislead the consumer about what is really in the product. I thought the legal case involving 0.3% "Pomegranate juice" especially interesting. In that case, a major soda brand wanted to sell the juice as "Pomengranate Juice," in spite of the nearly non-existent pomengranate juice actually in the bottle.

Whilst reading REAL FOOD/FAKE FOOD, I kept on thinking, "How did this happening? Why doesn't the government stop this?" Well, it turns out that the author is equally mad; he has harsh words for the FDA, who were uncooperative in assisting him. He notes how he made numerous efforts to try to get the FDA to pay attention--but they refused to even grant him an interview, despite their promises. "No amount of follow-up could make those promises come true or make interviews actually happen. I offered to fly to Washington at my own expense and come to their offices to meet them." (They finally let the author submit some questions for consideration.)

Readers will likely get a little "steamed" when they realize how little protection the FDA is providing. "Federal regulations require (as in mandatory, not optional) the FDA to inspect less than 2 percent of imported seafood , hardly a rigorous analysis . Still, in 2013, inspectors managed to achieve barely a quarter of that incredibly low threshold—and their poor performance has been getting shoddier annually, down from the year before."

Take heart--the book is not all whining and hand wringing. Not at all. In the section, "What Can You Do?" Mr. Olmsted provides some practical solutions--ideas on where to buy the real thing, as well as ideas on how to cook. For example, he notes that the "big box" retailers do a good job at removing fake products--simply because they have so much clout. Similarly, certain grocery chains also are vigilant in not allowing fake products. Of course, the author admits, the real product will be more expensive. He personally has decided to have the REAL thing, but just have it less frequently.

All in all, I thought REAL FOOD/FAKE FOOD was an excellent book. I learned a TON about this problem. Honestly, I was totally ignorant of this issue before. At least I am now better informed. I'm also a little mad.

27 of 29 people found the following review helpful.
Don't trust the menu!
By The Wik
Living in and eating food from the Hudson Valley, NY, we are lucky to know the source of much of our food. Larry Olmsted's book further emphasizes the importance of this connection. His details of the intricate process of producing Parmigiano-Reggiano is fascinating. Not all of his details are as in depth but his findings are disturbing and some outright frightening. His suggestions are very helpful and some very surprising. Highly recommend a read!

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Cravings: Recipes for All the Food You Want to Eat, by Chrissy Teigen, Adeena Sussman

Maybe she’s on a photo shoot in Zanzibar. Maybe she’s making people laugh on TV. But all Chrissy Teigen really wants to do is talk about dinner. Or breakfast. Lunch gets some love, too.
For years, she’s been collecting, cooking, and Instagramming her favorite recipes, and here they are: from breakfast all day to John’s famous fried chicken with spicy honey butter to her mom’s Thai classics.
Salty, spicy, saucy, and fun as sin (that’s the food, but that’s Chrissy, too), these dishes are for family, for date night at home, for party time, and for a few life-sucks moments (salads). You’ll learn the importance of chili peppers, the secret to cheesy-cheeseless eggs, and life tips like how to use bacon as a home fragrance, the single best way to wake up in the morning, and how not to overthink men or Brussels sprouts. Because for Chrissy Teigen, cooking, eating, life, and love are one and the same.

  • Sales Rank: #217 in Books
  • Color: Cook Book
  • Brand: Clarkson Potter Publishers
  • Published on: 2016-02-23
  • Released on: 2016-02-23
  • Original language: English
  • Number of items: 1
  • Dimensions: 10.25" h x .86" w x 8.19" l, 1.25 pounds
  • Binding: Hardcover
  • 240 pages

Review
"Even the most celebrity-cookbook-skeptical reader will find it hard not to enjoy this tome from supermodel Chrissy Teigen. With self-deprecating wit and down-to-earth charm, Teigen posits herself as an enthusiastic home cook and passionate eater." --Publisher's Weekly

"Chrissy Teigen’s Cravings is a cookbook with realistic recipes for people who like it “spicy, salty, sticky, crunchy, juicy, oozy,” and if you have some kind of prejudice against supermodels who unabashedly love Taco Bell, there’s nothing I can do to help you. It’s fun to read, with a recipe for everyone with two eyes, a stomach, and a fork. Frito pie? A chapter called “Sh*t on toast”? Absurd sexy photo shoots with chicken wings? What’s not to love? I didn’t even mention the bulldogs yet. If there’s one thing we can all learn from Teigen, it’s not to judge a cookbook by its cover." -- Bon Appetit

“Maybe the best celebrity cookbook of all time.”-- SELF 
 
“Cravings is a perfect cookbook… it’s a must-buy—never daunting, and filled with near-pornographic images of hearty, meaty, cheesy food that would make Gwyneth Paltrow explode. As a culmination of everything Teigen has built over the past few years, it’s brilliant.” – Jezebel
 
“Cravings… lives up to the hype 100 percent.”-- PopSugar 
 
“We love this cookbook. It's full of things we actually want to eat.” -- Refinery 29 

“[Cravings] is dripping with energy and enthusiasm and, most of all, joy. Do not discount the value of joy. It's far too rare in food writing, and I know professionals who could learn a thing or two about joy from Teigen.” -- Epicurious
 
 “Teigen is notoriously funny, and her sense of humor comes through here, as does her self-awareness — she tackles the issue of credibility early and often, always presenting herself more as a cooking enthusiast than as an expert.” -- Eater  

“When was the last time you laughed out loud at a cookbook? So long ago you can't remember, which is enough of a reason to give Chrissy Teigen's first book a spin. But it's the recipes that'll keep you coming back.” -- Saveur

About the Author
CHRISSY TEIGEN is known as many things--Sports Illustrated swimsuit cover model, star of Instagram  and Twitter, TV personality--but her real passion is food. Teigen has starred in a Cooking Channel special and the MTV show Snack-Off.

Most helpful customer reviews

220 of 243 people found the following review helpful.
So good. I want to make everything.
By Brianna Light
I bought the book yesterday and immediately made something out of it for dinner last night. It was so delushious (haha) and even two ten year old boys were fans. I made the sweet chili and mustard glazed salmon with the Thai green bean salad. I also made the coconut rice but I riced cauliflower through the food processor instead since we are one of those pain in the ass gluten-free (read: grain-free completely for just myself) households (because of me so I can say that lol). I was so happy with the cookbook because even though she uses so many carby and gluteny things, I can still substitute most of it without losing the idea of the dish. I'm so happy with this cookbook, and if your weird like me and my mom who will actually sit down and read through a cookbook, it's very much Chrissy Teigan's voice and therefore hilarious. You won't be disappointed!

167 of 185 people found the following review helpful.
Shockingly Fantastic
By Paul Post
Yes. That Chrissy Teigen.

One phrase review of this cookbook: Shockingly Fantastic

Like, shocked shocked. Stunned. Surprised. Unexpected feelings.

Ok, composing self to write actual sentences.

I fully expected to hate-read this cookbook. Sure, I enjoy a lot of Chrissy Teigen's tweets. She's that rare famous person who makes themselves extremely publicly accessible, but in an actual authentic way. Her online presence doesn't appear to be artfully constructed by a PR firm. She replies to trolls. She talks about buying giant bear stuffed animals from shopping TV. She talks about her husband in a normal, loving, supportive way. She's a reminder that yes, celebrity is another plane of existence, but, it's still a career, and she's still a human being.

I knew that she enjoyed cooking. Or, well, attempted a lot of cooking. Her twitter feed contains a lot of posts about failed attempts in the kitchen. It led me to believe Teigen tried to make a lot of food, but that it probably turned out kinda terribly most of the time. So, I selected this cookbook to review just to see what a mess it would be. This celebrity trying to be all cookbook-ey. I expected one of those books with a "If you're a super rich person like me, you can have your housekeeper make you gluten-free llama milk infused baby kangaroo burgers too" tone. I promised I would give a recipe or two a try, but that I was probably going to pass this book along to someone else for their amusement.

Anyway.

I. Was. Wrong.

This cookbook is awesome.

The recipes? They're GREAT. Accessible. Unique, but familiar. Delicious. Unpretentious. Tasty. Good. Yummy. Things I will make again. Dare I say, some new favorites even?

Wow. It's just so good. Five star rating worthy. A book deserving of early admission to Food52's Piglet 2017 tournament (even though it does not have the pedigree of the usual entrants).

Enough about my surprise about this book. Let's talk about the book itself and why I love it, why I think you might like it.

Most importantly: The recipes

As I do with most cookbooks where I start to see a recipe or two, or three, early in the book that I want to make. I started a list. All the recipes I want to try. Maybe not today, but someday. So, I started that list in the breakfast section. That Dutch Baby Pancake looks tasty. Crab Cakes Benedict - wow, I think I could make this. Bacon Hash Browns? Sign me up. I kept going. Soup. Salads. Noodles. Thai. Party. Vegetables. Supper (this one was hard - my parents call it supper - I don't - it'd dinner - but... I let it go). My list had 53 recipes on it. 53. The book only has 95-ish or so recipes, and I want to make over half of them. That's an incredible accomplishment.

So, how does this recipes perform in practice? Will our three-and-a-half year old eat them? Are the ingredient lists accurate? Do the steps make sense? Does this feel like a well-tested recipe?

Dutch Baby Pancake: Super easy to make. Beautifully random squiggly rise in the oven. Delicious. Six thumbs up. Kid/family-approved.

Cobb Salad with Honey Mustard Ranch Dressing: An actual text I sent to my wife: "&^%$, this is a good salad". The seasoning on the chicken was fantastic. Just spicy enough to get a bunch of flavor out without passing toddler-acceptable levels. The charred corn was super tasty. The dressing. THAT dressing! The hard boiled eggs. That our toddler ate. That she had never eaten before. The combination. This was one of the best salads I have ever eaten, much less prepared (there are a lot of steps with this one, and there's a whole bunch of chopping, but it's an extremely well-written recipe). Family Favorite List addition.

Sesame Chicken Noodles: This is a really well-constructed recipe (you use the same water you boil the chicken in to cook the pasta). It's also really really really good. The sesame-based sauce for the noodles is lick your fingers tasty. The recipe says it serves 4 as a light dinner. Our 2.25 diners licked the pot clean.

Italian Sausage Meatloaf: This is a really good recipe - adding Italian Sausage to meatloaf is brilliant - but I screwed it up a little. I tried to make it on a solo parent weeknight, so I rushed a little and didn't mix it up as fully as I should have which led to some mushy breadcrumb only sections. It also needed more time in the oven than the recipe's "about 1 hour" step. That seems to be common with my latest meatloaf cookery though, so it's not a fault of Chrissy's. My minor related suggestion here though would be to add a "cook to XXX degrees" step. Overall, this turned out great tasting and I would make it again. On a weekend. When I can give it the proper attention.

Skillet-charred Fish Tacos: Five stars. These were just phenomenal. The spice rub for the tilapia was great. The toddler loved the fish. Kelley loved the tacos. I loved the tacos. I ate fish taco leftovers the next day. We'll make this again. Probably soon.

Literally Stovetop Pork Chops: We don't usually bread our pork chops. I've certainly never thought, "Hey, maybe let's get some Stovetop Stuffing mix and bread our pork chops with that." But, that's what this recipe calls for. And, well, I mean, broken record here, but, it's delicious. It's so good that when I asked our daughter a week later what she wanted for dinner, she said, "Hmmm.... Pork Chops!"

Pad Grapow Chicken (Basil Chicken): This recipe is from the tiny "Thai Mom" section of the cookbook and it makes me kinda hope for a future Thai Mom specific book. I'm a big fan of Thai food. Kelley is a big fan of Thai food. Our daughter doesn't know a lot about specific International cuisines yet. This recipe was soooooo good. I want to make it again with basil fresh from the garden, because it was delicious with store bought stuff, but I think it would be heavenly with some leaves pulled fresh from the stalk.

Buttery Glazed Green Beans: On to a vegetable. A side dish. A simple combination of sugar and water and green beans and butter. Easy recipe, great, slightly crispy green beans.

Warm Corn Salad: This is actually a component of the Seared Scallops recipe that I wanted to make, but couldn't find the right scallops for, so we pivoted and had Sole instead. But, I still make the corn salad. And I'm glad I did. In fact, even my not-really-that-big-of-a-fan-of-corn spouse said, "This salad is really good, I like how this corn is made." So, yeah, approved.

A couple of other review points.

The organization of the book is nice. I like having the breakfast vs salad vs noodles vs dinner type sections. I do think she got a little too cutesy with the "@*#$& on Toast" and "Stuff that Seems Complicated But Isn't" sections. I get it, I just don't think it was needed.

The recipe introductions are right in line with the tone of Chrissy Teigen. A little snarky, a little heartfelt, a lot personal. I like hearing about the background of the recipes. The stuff that reminds her of her mom, or her dad, or that thing that John Legend made that everyone loves. I also like the humor. But. In small doses. If you love love love all of of Chrissy Teigen's tweets, then by all means, sit down and read this cookbook cover-to-cover. You'll love it. On the other hand, if you just like her sense of humor, I might recommend reading the book in small portions. I find that for me, a small dose of Teigen goes a long way. In no way does this detract from the greatness of the food you will make based on this book, but just be forewarned.

Overall, I really really like this cookbook. At first I thought it was just because it exceeded my expectations so greatly, but after further analysis, I think it's because it contains really delicious recipes, the recipes themselves are very well-written, and it's obvious that the recipes have been well-tested. I could cook exclusively from this book for a month and we'd be happy family.

You should definitely buy this book if you're a huge fan of Chrissy Teigen. But, surprisingly, you should also buy this book if you simply love good food.

I received this book from Blogging for Books for this review.

206 of 230 people found the following review helpful.
Truly "food you want to eat"!
By Mludwig
Every single thing in this cookbook looks delicious! Honestly, it does. The recipes are not "healthy" or "light." It's not what you would expect from a supermodel! But she explains how she wants every single bite she eats to be delicious, and all of these recipes fit the bill. Her spunky attitude shines throughout the entire book, making it also a fun read and not just a cookbook. I am a cookbook collector/obsessor, and I can tell this will become one of my all tie favorites! I literally can't wait to start cooking!!

Since purchasing I have cooked the following recipes:

-Capon's Chrissy Burger
-John's Crispy Roasted Potatoes
-Chinese Chicken Salad
-Lemony Arugula Spaghetti Cacio e Pepe
-Sweet Chili & Mustard Glazed Salmon
-Thai Pounded Papaya Salad
-Grilled Garlic Soy Shrimp
-Chicken Lettuce Wraps (served over rice)
-Pad Grapow Chicken (Basil Chicken)
-Roasted Cauliflower, Orzo & Feta Salad
-Sriracha Caesar Salad (with added chicken)
-Chipotle Honey Chicken

All but one were really good! The method of roasting the potatoes made them much crispier than usual. I would make everything again except the glazed salmon. The method of cooking didn't turn out well, and I wasn't crazy about the sauce. I made the papaya salad with spiralized cucumber (as a suggestion in the recipe intro) and it was good, but I would probably leave the fish sauce out as it was too strong for me. But the Cacio e Pepe--SO GOOD!! I would make this everyday. The sriracha Caesar was really thick--I wonder if subbing a few tablespoons of buttermilk for some mayo would help. Still good! But the little garlic toasts were too salty. Less salt next time

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