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Hamelman, Jeffrey

Published by Wiley (2004)

ISBN 10: 0471168572 ISBN 13: 9780471168577

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Item Description: Wiley, 2004. Book Condition: Used. This Book is in Good Condition. Clean Copy With Light Amount of Wear. 100% Guaranteed. Summary: Recipes.Acknowledgments.Foreword by Raymond Calvel.Preface.PART ONE: INGREDIENTS AND TECHNIQUES.1. The Bread-Making Process from Mixing through Baking.2. Ingredients and their Function.3. Hand Techniques.PART TWO: FORMULAS AND DECORATIVE BREADS.4. Breads Made with Yeasted Pre-Ferments.5. Levain Breads.6. Sourdough Rye Breads.7. Straight Doughs.8. Miscellaneous Breads.9. Braiding Techniques.10. Decorative and Display Projects.Appendix.Developing and Perpetuating a Sourdough Culture.Rheological Testing and Analysis of Flour.Flour Additives.Baker's Percentage.Desired Dough Temperature.Computing Batch Cost.Useful Conversions and Equivalencies.Sample Proofing Schedule.Epilogue.Glossary.Bibliography.Index.About the Author. Bookseller Inventory # ABE_book_usedgood_0471168572

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Item Description: 1950. soft. Book Condition: Bon état. numero special 36 pages - la carte d'ecoute de tous les emetteurs francais - jean nohain , jean calvel , andre gillois , paul guth, louis ducreux , georges briquet , pierre brive et raymond asso henri spade - simone renant - Genre : Revue. Bookseller Inventory # 597664-773

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Vebell LE COEUR Armstrong

Used Couverture souple First Edition

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Item Description: 1946. Couverture souple. Book Condition: Bon. Edition originale. QUI ? Le Magazine de l'Enigme et de l'Aventure # 4 - 27 Juin 1946. broche, Grand Format 27*34 cm, 24 pages.NOMBREUSES ILLUSTRATIONS (DESSINS, Photos), coiffe et coins plats un peu touches , tranche dorsale un peu frottee, mors un peu frottes, coin bas second plat un peu touche, plats un peu pases, autrement COMPLET, BON ETAT, Assez Bonne Apparence TRES RARE MAGAZINE POLICIER au Grand Format des PULPS AMERICAINS COUVERTURE par VEBELL Contient : INCIDENT TECHNIQUE de . CALVEL, L'AS DE PIQUE de Jean du KREIZKER (illustre par M.C. RAYMOND), QUI ? par Roger ANCEAU ( illustre par VEBELL), N'ACCUSEZ PERSONNE par Yann LE COEUR (illustre par VEBELL) , LA PREUVE PÄR LES INDICES par Marton ARMSTRONG (illustre par J. OWENS) . + diverses articles, rubriques et echos NON REEDITE en francais a l'heure actuelle EXEMPLAIRE EN BON ETAT SI LE PRIX NE CONVIENT PAS, JE REPRENDS LE LIVRE. Bookseller Inventory # ABE-1471596822209

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Hamelman, Jeffrey

Published by Wiley (2004)

ISBN 10: 0471168572 ISBN 13: 9780471168577

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Item Description: Wiley, 2004. Book Condition: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: Recipes.Acknowledgments.Foreword by Raymond Calvel.Preface.PART ONE: INGREDIENTS AND TECHNIQUES.1. The Bread-Making Process from Mixing through Baking.2. Ingredients and their Function.3. Hand Techniques.PART TWO: FORMULAS AND DECORATIVE BREADS.4. Breads Made with Yeasted Pre-Ferments.5. Levain Breads.6. Sourdough Rye Breads.7. Straight Doughs.8. Miscellaneous Breads.9. Braiding Techniques.10. Decorative and Display Projects.Appendix.Developing and Perpetuating a Sourdough Culture.Rheological Testing and Analysis of Flour.Flour Additives.Baker's Percentage.Desired Dough Temperature.Computing Batch Cost.Useful Conversions and Equivalencies.Sample Proofing Schedule.Epilogue.Glossary.Bibliography.Index.About the Author. Bookseller Inventory # ABE_book_new_0471168572

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Raymond Calvel, Ronald L. Wirtz

Published by Springer-Verlag New York Inc., United States (2013)

ISBN 10: 1475768117 ISBN 13: 9781475768114

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Item Description: Springer-Verlag New York Inc., United States, 2013. Paperback. Book Condition: New. 272 x 208 mm. Language: English . Brand New Book. At last, Raymond Calvel s Le Gout du Pain is available in English, translated by Ronald Wirtz. Mr. Calvel is known throughout the world for his research on the production of quality French and European hearth breads. The Taste of Bread is a thorough guide to the elements and principles behind the production of good-tasting bread, including a broad variety of bread products as flavored breads, breadsticks, croissants, brioches, and other regional baked goods. Each important aspect of the process is covered: * wheat and milling * characteristics of breadmaking flour * dough composition * oxidation in the mixing process * leavening and fermentation * effects of dough division and formation * baking and equipment * storage The English edition provides notes and information specifically on the use of North American flours and includes recipes in both metric and US units. Enhanced with new black-and-white and color photography, The Taste of Bread will be a key resource for bakers and other culinary professionals and students who must understand the complex elements that yield quality breads. Softcover reprint of the original 1st ed. 2001. Bookseller Inventory # AAZ9781475768114

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Raymond Calvel, Ronald L. Wirtz

Published by Springer-Verlag New York Inc., United States (2013)

ISBN 10: 1475768117 ISBN 13: 9781475768114

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Item Description: Springer-Verlag New York Inc., United States, 2013. Paperback. Book Condition: New. 272 x 208 mm. Language: English . Brand New Book. At last, Raymond Calvel s Le Gout du Pain is available in English, translated by Ronald Wirtz. Mr. Calvel is known throughout the world for his research on the production of quality French and European hearth breads. The Taste of Bread is a thorough guide to the elements and principles behind the production of good-tasting bread, including a broad variety of bread products as flavored breads, breadsticks, croissants, brioches, and other regional baked goods. Each important aspect of the process is covered: * wheat and milling * characteristics of breadmaking flour * dough composition * oxidation in the mixing process * leavening and fermentation * effects of dough division and formation * baking and equipment * storage The English edition provides notes and information specifically on the use of North American flours and includes recipes in both metric and US units. Enhanced with new black-and-white and color photography, The Taste of Bread will be a key resource for bakers and other culinary professionals and students who must understand the complex elements that yield quality breads. Softcover reprint of the original 1st ed. 2001. Bookseller Inventory # AAZ9781475768114

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Raymond Calvel, Ronald L. Wirtz, James J. Macguire

Published by Springer 2014-09-12|NU-GRD-05338899 (2014)

ISBN 10: 1475768117 ISBN 13: 9781475768114

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Item Description: Springer 2014-09-12|NU-GRD-05338899, 2014. Paperback. Book Condition: New. 9781475768114. Bookseller Inventory # NU-GRD-05338899

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Raymond Calvel, Ronald L. Wirtz

Published by Springer-Verlag New York Inc. 2013-10-22, New York, NY (2013)

ISBN 10: 1475768117 ISBN 13: 9781475768114

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Item Description: Springer-Verlag New York Inc. 2013-10-22, New York, NY, 2013. paperback. Book Condition: New. Bookseller Inventory # 9781475768114

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Raymond Calvel, James J. MacGuire, Ronald L. Wirtz

Published by Springer-Verlag New York Inc.

ISBN 10: 1475768117 ISBN 13: 9781475768114

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Item Description: Springer-Verlag New York Inc. Paperback. Book Condition: new. BRAND NEW, Taste of Bread: A Translation of Le Gout Du Pain, Comment Le Preserver, Comment Le Retrouver (Softcover reprint of the original 1st ed. 2001), Raymond Calvel, James J. MacGuire, Ronald L. Wirtz, At last, Raymond Calvel's Le Gout du Pain is available in English, translated by Ronald Wirtz. Mr. Calvel is known throughout the world for his research on the production of quality French and European hearth breads. The Taste of Bread is a thorough guide to the elements and principles behind the production of good-tasting bread, including a broad variety of bread products as flavored breads, breadsticks, croissants, brioches, and other regional baked goods. Each important aspect of the process is covered: * wheat and milling * characteristics of breadmaking flour * dough composition * oxidation in the mixing process * leavening and fermentation * effects of dough division and formation * baking and equipment * storage The English edition provides notes and information specifically on the use of North American flours and includes recipes in both metric and US units. Enhanced with new black-and-white and color photography, The Taste of Bread will be a key resource for bakers and other culinary professionals and students who must understand the complex elements that yield quality breads. Bookseller Inventory # B9781475768114

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Raymond Calvel

Published by Springer-Verlag New York Inc. (2013)

ISBN 10: 1475768117 ISBN 13: 9781475768114

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Item Description: Springer-Verlag New York Inc., 2013. PAP. Book Condition: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Bookseller Inventory # GB-9781475768114

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Calvel, Raymond; Wirtz, Ronald L.

Published by Springer (2013)

ISBN 10: 1475768117 ISBN 13: 9781475768114

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Item Description: Springer, 2013. Book Condition: Used. This Book is in Good Condition. Clean Copy With Light Amount of Wear. 100% Guaranteed. Summary: "For all of us English speakers who are passionate bakers of French bread, it is wonderful indeed that at last we have the English translation of this seminal book by its most famous contemporary master, Professor Raymond Calvel. James J. MacGuire and Ronald L. Wirtz have labored long and lovingly to present the Professor's generous spirit as well as his words, and have also included special information on North American ingredients, especially flours, where they differ from the French. This is essential reading-a real treasure-for anyone interested in this very special craft." - Julia Child, Author of Mastering the Art of French Cooking. Bookseller Inventory # ABE_book_usedgood_1475768117

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Calvel, Raymond; Wirtz, Ronald L.

Published by Springer (2013)

ISBN 10: 1475768117 ISBN 13: 9781475768114

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Item Description: Springer, 2013. Book Condition: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: "For all of us English speakers who are passionate bakers of French bread, it is wonderful indeed that at last we have the English translation of this seminal book by its most famous contemporary master, Professor Raymond Calvel. James J. MacGuire and Ronald L. Wirtz have labored long and lovingly to present the Professor's generous spirit as well as his words, and have also included special information on North American ingredients, especially flours, where they differ from the French. This is essential reading-a real treasure-for anyone interested in this very special craft." - Julia Child, Author of Mastering the Art of French Cooking. Bookseller Inventory # ABE_book_new_1475768117

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Calvel, Raymond, Wirtz, Ronald L.

Published by Springer (2013)

ISBN 10: 1475768117 ISBN 13: 9781475768114

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Item Description: Springer, 2013. Book Condition: New. Num Pages: 231 pages, 81 black & white illustrations, 14 colour illustrations, biography. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 280 x 212 x 13. Weight in Grams: 592. . 2013. Softcover reprint of the original 1st ed. 2001. Paperback. . . . . . Bookseller Inventory # V9781475768114

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Raymond Calvel, James J. MacGuire, Ronald L. Wirtz,

ISBN 10: 1475768117 ISBN 13: 9781475768114

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Item Description: Paperback. Book Condition: New. Not Signed; At last, Raymond Calvel's Le Gout du Pain is available in English, translated by Ronald Wirtz. Mr. Calvel is known throughout the world for his research on the production of quality French and European hearth breads. The Taste of Bread is a thorough guide to the elements and principles behind the pr. book. Bookseller Inventory # ria9781475768114_rkm

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Wirtz, Ronald L., Calvel, Raymond

Published by Springer (2013)

ISBN 10: 1475768117 ISBN 13: 9781475768114

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Item Description: Springer, 2013. Paperback. Book Condition: New. Brand New Book. Shipping: Once your order has been confirmed and payment received, your order will then be processed. The book will be located by our staff, packaged and despatched to you as quickly as possible. From time to time, items get mislaid en route. If your item fails to arrive, please contact us first. We will endeavour to trace the item for you and where necessary, replace or refund the item. Please do not leave negative feedback without contacting us first. All orders will be dispatched within two working days. If you have any quesions please contact us. Bookseller Inventory # V9781475768114

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Calvel, Raymond, Wirtz, Ronald L.

Published by Springer

ISBN 10: 1475768117 ISBN 13: 9781475768114

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Item Description: Springer. Book Condition: New. Num Pages: 231 pages, 81 black & white illustrations, 14 colour illustrations, biography. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 280 x 212 x 13. Weight in Grams: 592. . 2013. Softcover reprint of the original 1st ed. 2001. Paperback. . . . . Books ship from the US and Ireland. Bookseller Inventory # V9781475768114

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Calvel, Raymond; Wirtz, Ronald L.

Published by Springer (2013)

ISBN 10: 1475768117 ISBN 13: 9781475768114

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Item Description: Springer, 2013. Book Condition: New. Bookseller Inventory # ST1475768117. Bookseller Inventory # ST1475768117

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Raymond Calvel

Published by Springer-Verlag New York Inc. (2013)

ISBN 10: 1475768117 ISBN 13: 9781475768114

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Item Description: Springer-Verlag New York Inc., 2013. PAP. Book Condition: New. New Book. Shipped from US within 10 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Bookseller Inventory # I1-9781475768114

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Raymond Calvel

Published by Springer-Verlag New York Inc. (2013)

ISBN 10: 1475768117 ISBN 13: 9781475768114

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Item Description: Springer-Verlag New York Inc., 2013. PAP. Book Condition: New. New Book. Delivered from our US warehouse in 10 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Bookseller Inventory # I1-9781475768114

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RAYMOND CALVEL

Published by Springer (2013)

ISBN 10: 1475768117 ISBN 13: 9781475768114

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Item Description: Springer, 2013. Paperback. Book Condition: NEW. 9781475768114 This listing is a new book, a title currently in-print which we order directly and immediately from the publisher. Bookseller Inventory # HTANDREE0735664

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Calvel, Raymond; Wirtz, Ronald L.

Published by Springer (2013)

ISBN 10: 1475768117 ISBN 13: 9781475768114

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Item Description: Springer, 2013. Book Condition: New. Bookseller Inventory # GA9781475768114

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Calvel, Raymond; Wirtz, Ronald L.

Published by Springer (2013)

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Item Description: Springer, 2013. Paperback. Book Condition: New. book. Bookseller Inventory # 1475768117

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Calvel, Raymond

Published by Springer (2016)

ISBN 10: 1475768117 ISBN 13: 9781475768114

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Item Description: Springer, 2016. Paperback. Book Condition: New. PRINT ON DEMAND Book; New; Publication Year 2016; Not Signed; Fast Shipping from the UK. No. book. Bookseller Inventory # ria9781475768114_lsuk

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Raymond Calvel

ISBN 10: 1475768117 ISBN 13: 9781475768114

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Item Description: 2013. Paperback. Book Condition: New. 01200th. 210mm x 280mm x 19mm. Paperback. At last, Raymond Calvel's Le Gout du Pain is available in English, translated by Ronald Wirtz. Mr. Calvel is known throughout the world for his research on the production of q.Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. 236 pages. 0.907. Bookseller Inventory # 9781475768114

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Raymond Calvel

Published by Springer Okt 2013 (2013)

ISBN 10: 1475768117 ISBN 13: 9781475768114

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Item Description: Springer Okt 2013, 2013. Taschenbuch. Book Condition: Neu. 279x210x17 mm. This item is printed on demand - Print on Demand Titel. Neuware - At last, Raymond Calvel's Le Gout du Pain is available in English, translated by Ronald Wirtz. Mr. Calvel is known throughout the world for his research on the production of quality French and European hearth breads. The Taste of Bread is a thorough guide to the elements and principles behind the production of good-tasting bread, including a broad variety of bread products as flavored breads, breadsticks, croissants, brioches, and other regional baked goods. Each important aspect of the process is covered: wheat and milling characteristics of breadmaking flour dough composition oxidation in the mixing process leavening and fermentation effects of dough division and formation baking and equipment storage The English edition provides notes and information specifically on the use of North American flours and includes recipes in both metric and US units. Enhanced with new black-and-white and color photography, The Taste of Bread will be a key resource for bakers and other culinary professionals and students who must understand the complex elements that yield quality breads. 236 pp. Englisch. Bookseller Inventory # 9781475768114

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Raymond Calvel

Published by Springer (2014)

ISBN 10: 1475768117 ISBN 13: 9781475768114

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Item Description: Springer, 2014. Taschenbuch. Book Condition: Neu. Neu Neuware, auf Lager, SCHNELLVERSAND mit dpd - At last, Raymond Calvel's Le Gout du Pain is available in English, translated by Ronald Wirtz. Mr. Calvel is known throughout the world for his research on the production of quality French and European hearth breads. The Taste of Bread is a thorough guide to the elements and principles behind the production of good-tasting bread, including a broad variety of bread products as flavored breads, breadsticks, croissants, brioches, and other regional baked goods. Each important aspect of the process is covered: wheat and milling characteristics of breadmaking flour dough composition oxidation in the mixing process leavening and fermentation effects of dough division and formation baking and equipment storage The English edition provides notes and information specifically on the use of North American flours and includes recipes in both metric and US units. Enhanced with new black-and-white and color photography, The Taste of Bread will be a key resource for bakers and other culinary professionals and students who must understand the complex elements that yield quality breads. 236 pp. Englisch. Bookseller Inventory # INF1000306194

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Raymond Calvel

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ISBN 10: 1475768117 ISBN 13: 9781475768114

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Item Description: Springer, 2013. Paperback. Book Condition: Brand New. 11.00x8.50x0.50 inches. In Stock. Bookseller Inventory # x-1475768117

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Calvel, Raymond; Wirtz, Ronald L.

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Item Description: Springer. PAPERBACK. Book Condition: New. 1475768117 Special order direct from the distributor. Bookseller Inventory # ING9781475768114

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Calvel, Raymond; Wirtz, Ronald L.

Published by Springer

ISBN 10: 0834216469 ISBN 13: 9780834216464

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Item Description: Springer. Hardcover. Book Condition: Good. Dust Cover Missing. Book shows minor use. Cover and Binding have minimal wear and the pages have only minimal creases. Bookseller Inventory # G0834216469I3N01

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Calvel, Raymond/ Wirtz, Ronald L./ Macguire, James J./ Peters, Garfield

Published by Kluwer Academic Pub (2001)

ISBN 10: 0834216469 ISBN 13: 9780834216464

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Item Description: Kluwer Academic Pub, 2001. Hardcover. Book Condition: Fair. May include moderately worn cover, writing, markings or slight discoloration. SKU:9780834216464-4-0-3. Bookseller Inventory # 9780834216464-4-0-3

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