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The Cook, the Crook, and the Real Estate Tycoon

by Howard Goldblatt Sylvia Li-chun Lin Liu Zhenyun

The Cook, the Crook, and the Real Estate Tycoon, by prize-winning Chinese novelist Liu Zhenyun is a novel of Beijing that paints a microcosm of contemporary China, dealing with classes at the two extremes: the super rich and the migrant workers who make them rich through deceit and corruption. The protagonist, Liu Yuejin, is a work site cook and small-time thief whose bag is stolen. In searching for it he stumbles upon another bag, which contains a flash disk that chronicles high-level corruption, and sets off a convoluted chase. There are no heroes in this scathing, complex, and highly readable critique of the dark side of China's predatory capitalism, corruption, and the plight of the underclasses. A movie adaptation and TV series appeared in 2008 in China.

Cook This, Not That! Easy & Awesome 350-Calorie Meals

by David Zinczenko Matt Goulding

Tired of always being too hungry (and tired!) to make smart food choices? Ever wonder why the less food you try to eat, the more fat you seem to gain? Ready to start enjoying all your favorite foods and never see an ounce of weight gain? Cook This, Not That! Easy & Awesome 350-Calorie Meals is the ultimate cookbook for people who love to eat--even if they don't love to cook. The authors of the best-selling diet and weight loss series Eat This, Not That! teach you how easy it is to turn the expensive and unhealthy foods in America's restaurants into fat-blasting superfoods that cost just pennies--and take just minutes to make!<P> Can you believe...<P> *At Olive Garden, an order of Chicken Parmigiana will cost you half a day's calories--and a day and a half's worth of sodium! Cook our Chicken Parm recipe at home and save 730 calories and $9.94!<P> *At T.G.I.Friday's, a Santa Fe Chopped Salad carries a whopping 1,800 calories--the equivalent of three Pepperoni Personal Pan Pizzas from Pizza Hut! (You call that a salad???) Try the Cook This, Not That! home version and save 1,460 calories!<P> *Hungry for a panini? At Panera Bread, the Italian Combo on Ciabatta comes loaded with more than 1,000 calories and a side of 45 grams of fat! (In less time than it takes to order their version, you can whip up ours and save 690 calories)<P> With this illustrated guide to hundreds of delicious, simple, lightning-quick recipes--along with the nutrition secrets that lead to fast and permanent weight loss--you'll make the smartest choices for you and your family every time.<P>

Cook This, Not That! Skinny Comfort Foods

by David Zinczenko Matt Goulding

Indulge your most decadent food cravings with fast, easy, and delicious recipes that strip away pounds and put dollars back in your pocket. Discover the weigh-loss power of comfort-food classics, based on America's most popular restaurant favorites and reimagined just for you by the authors of the bestselling Eat This, Not That! series. Studies show that when people eat out they consume hundreds more calories than they would if they ate at home. So it stands to reason that cooking and eating more meals at home is one of the most effective strategies to lose belly fat. That's why David Zinczenko and Matt Goulding, who have helped millions order smarter at restaurants, now extend their life-altering advice to America's kitchens. Cook This, Not That! Skinny Comfort Foods is not a typical cookbook. Along with recipes, it delivers an intelligent (and tasty!) strategy for controlling the number of calories you consume. By starting with the best ingredients and the right plan, cooks of any skill level can create delicious meals that actually help them burn more body fat. Best of all, these recipes produce traditional comfort foods, including macaroni and cheese, hamburgers, pizzas, grilled cheese sandwiches--even chocolate chip cookies. Here's the logic: if these foods satisfy your hunger and taste buds, you'll be far less likely to rush for a bag of chips or tub of ice cream two hours after dinner. Cook This, Not That! books have reintroduced hundreds of thousands of people to the joy of cooking by making meal preparation fast and easy. Achieve restaurant tastes right in your own kitchen for a lot less money and much fewer calories.

Cook This, Not That! World's Greatest Weight Loss Recipes

by David Zinczenko Matt Goulding

From the bestselling authors of Eat This, Not That! comes a proven new plan to help you save money and lose 10, 20, 30 pounds or more! In Cook This, Not That! World's Greatest Weight Loss Recipes, David Zinczenko and Matt Goulding provide an easy-to-use program featuring family-friendly dishes you can make in minutes! Imagine: * Lose weight with cheese fries! This 20-minute recipe will save you 1,550 calories (and a trip to the mall). Do this once a week and lose 23 pounds this year! * Save 900 calories with macaroni and cheese. Discover a delicious recipe that beats the best restaurant fare in America! * Slim down with spicy Buffalo Wings! Save more than 1,000 calories and $9 every time you indulge yourself with this recipe. * Save 1,628 calories and $6.74 with an incredible blender drink that tastes just like Smoothie King's popular Hulk. (Make this twice a week and put $700 in your pocket this year--while stripping 48 pounds off your waist!) * Drop 23 pounds this year--by eating ribs. Our Smoky Ribs with Peach BBQ Sauce will save you 1,520 calories and more than $14. * Save 810 calories with sausage lasagna. Recreate this popular dish from Olive Garden! With Cook This, Not That! World's Greatest Weight Loss Recipes, you'll be ready to strip away fat, save hundreds of dollars, and cook your way to a perfect, lean, and chiseled physique.

Cook This Now

by Melissa Clark

"This collection of brilliantly conceived, seasonally driven recipes has quickly become one of my favorites. Easy to prepare and incredibly satisfying, this is inventive comfort food at its best. A must for any passionate home cook."-Gwyneth Paltrow, author of My Father's Daughter"Fig Snacking Cake Stupendous Hummus Whatever Greens You've Got Salad I want all of it! Melissa's smart, welcoming style and love of food infuse this wonderful cookbook. It's an extremely personal collection of recipes, each with its own subtle twists and original flavors, and on every page you hear Melissa's voice reassuringly guiding you around the kitchen."-Amanda Hesser, author of The Essential New York Times Cookbook and co-founder of food52.comMelissa Clark, New York Times Dining Section columnist, offers a calendar year's worth of brand-new recipes for cooking with fresh, local ingredients-replete with lively and entertaining stories of feeding her own family and friends.Many people want to eat well, organically and locally, but don't know where or even when to begin, since the offerings at their local farmers' market change with the season. In Cook This Now, Melissa Clark shares all her market savvy, including what she decides to cook after a chilly visit to the produce section in the dead of winter; what to bring to a potluck dinner that's guaranteed to be a hit; and how she feeds her marathon-running husband and finicky toddler. In addition, she regales us with personal stories about good times with family and friends, and cooking adventures such as her obsessive cherry pie experimentation and the day she threw out her husband's last preserved Meyer lemon.In her welcoming, friendly voice, Melissa takes you inside her life while providing the dishes that will become your go-to meals for your own busy days. Recipes include Crisp Roasted Chicken with Chickpeas, Lemons, and Carrots with Parsley Gremolata; Baked Apples with Fig and Cardamom Crumble; Honey-Roasted Carrot Salad with Arugula and Almonds; Quick-Braised Pork Chops with Spring Greens and Anchovies; Coconut Fudge Brownies-and much more.Melissa delivers easy, delicious meals featuring organic, fresh ingredients that can be uniquely obtained during each particular month. It can be a real challenge to feed families these days, but Melissa's recipes and inviting writing encourage home cooks to venture outside of the familiar, yet please everyone at the table.

Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make

by Melissa Clark

"This collection of brilliantly conceived, seasonally driven recipes has quickly become one of my favorites. Easy to prepare and incredibly satisfying, this is inventive comfort food at its best. A must for any passionate home cook," -Gwyneth Paltrow, author of "My Father's Daughter." "Fig Snacking Cake? Stupendous Hummus? Whatever Greens You've Got Salad? I want all of it! Melissa's smart, welcoming style and love of food infuse this wonderful cookbook. It's an extremely personal collection of recipes, each with its own subtle twists and original flavors, and on every page you hear Melissa's voice reassuringly guiding you around the kitchen. " -Amanda Hesser, author of The Essential New York Times Cookbook and co-founder of food52.com. Melissa Clark, New York Times Dining Section columnist, offers a calendar year's worth of brand-new recipes for cooking with fresh, local ingredients-replete with lively and entertaining stories of feeding her own family and friends. Many people want to eat well, organically and locally, but don't know where or even when to begin, since the offerings at their local farmers' market change with the season. In Cook This Now, Melissa Clark shares all her market savvy, including what she decides to cook after a chilly visit to the produce section in the dead of winter; what to bring to a potluck dinner that's guaranteed to be a hit; and how she feeds her marathon-running husband and finicky toddler. In addition, she regales us with personal stories about good times with family and friends, and cooking adventures such as her obsessive cherry pie experimentation and the day she threw out her husband's last preserved Meyer lemon. In her welcoming, friendly voice, Melissa takes you inside her life while providing the dishes that will become your go-to meals for your own busy days. Recipes include Crisp Roasted Chicken with Chickpeas, Lemons, and Carrots with Parsley Gremolata; Baked Apples with Fig and Cardamom Crumb&lt;= Honey-Roasted Carrot Salad with Arugula and Almonds; Quick-Braised Pork Chops with Spring Greens and Anchovies; Coconut Fudge Brownies-and much more. Melissa delivers easy, delicious meals featuring organic, fresh ingredients that can be uniquely obtained during each particular month. It can be a real challenge to feed families these days, but Melissa's recipes and inviting writing encourage home cooks to venture outside of the familiar, yet please everyone at the table.

Cook Yourself Thin

by Lifetime Television

LOSE WEIGHT WITHOUT LOSING YOUR MIND! Cook Yourself Thin is a healthy, delicious way to drop a dress size without all the gimmicks. For some of us, losing weight has always been a struggle. The challenge: figuring out how to cook healthy, low-fat foods that won't leave you hungry, bored, or running for a gallon of ice cream! Cook Yourself Thin shows how to cut calories, change diets, and improve health without sacrificing the foods we love. Cook Yourself Thin is not a fad diet. It gives skinny alternatives to your cravings. You can't live without your chocolate cake or mac 'n' cheese? You don't have to! (See Very Chocolate Cake, page 200.) There's never enough time to cook? Cook Yourself Thin keeps it simple--with easy instructions and fun recipes you'll want to make again and again. What are you waiting for? Cook Yourself Thin!

Cook Yourself Thin Faster

by Lifetime Television

From the #1 New York Times Bestselling Series . . . Cook Yourself Thin FASTERLose Weight without Losing Your Mind!Discover what everyone is talking about: the easiest, most enjoyable way to lasting weight loss. Following the smash hit original comes this brand-new collection of over 75 even easier recipes, plus smart cooking tips and real-life success stories. Finally, a diet to savor . . .Cook Yourself Thin FASTER delivers more mouthwatering low-fat recipes, more skinny alternatives to your cravings, and more quick and easy meals in HALF the time! We know there's hardly ever enough time to cook. With Cook Yourself Thin FASTER you can drop a dress size without sacrificing the foods you love and spend less time in the kitchen so you can enjoy . . . life!Have your cake and eat it too with these delectable recipes: Mini Blueberry Muffins Seven-Layer Dip Pineapple Mojitos Asian Chicken Salad Shrimp and Grits Cheese "Fries" Carrot Soup with a Kick Flank Steak with Indian Salsa White Pizza with Roasted MushroomsWhat are you waiting for? Cook Yourself Thin FASTER!

A Cookbook Conspiracy

by Kate Carlisle

It's a recipe for disaster when bookbinder Brooklyn Wainwright is asked to restore an antique cookbook.... Brooklyn has always been a little obsessed with food, but it was her sister Savannah who became a chef, graduating from the prestigious Cordon Bleu school in Paris. She and her classmates all went on to successful careers, but none of them achieved culinary superstardom like Savannah's ex-boyfriend Baxter Cromwell. When Baxter invites the old gang to participate in his new restaurant's gala opening in San Francisco, Savannah looks forward to seeing her friends, and even asks Brooklyn to restore a tattered cookbook--an old gift from Baxter--as a present for him. But Brooklyn immediately recognizes that the book, which has strange notes and symbols scrawled in the margins, is at least two hundred years old. She thinks that it probably belongs in a museum, but Savannah insists on returning it to Baxter. Shortly after receiving the gift, Baxter is found dead, with Savannah kneeling over him, bloody knife in hand, and the rare cookbook has disappeared. Brooklyn knows her sister didn't kill him, and she suspects the missing cookbook might lead to the real villain. Now Brooklyn will have to turn up the heat on the investigation before Chef Savannah finds herself slinging hash in a prison cafeteria.

A Cookbook Conspiracy: A Bibliophile Mystery

by Kate Carlisle

It's a recipe for disaster when bookbinder Brooklyn Wainwright is asked to restore an antique cookbook.... Brooklyn has always been a little obsessed with food, but it was her sister Savannah who became a chef, graduating from the prestigious Cordon Bleu school in Paris. She and her classmates all went on to successful careers, but none of them achieved culinary superstardom like Savannah's ex-boyfriend Baxter Cromwell. When Baxter invites the old gang to participate in his new restaurant's gala opening in San Francisco, Savannah looks forward to seeing her friends, and even asks Brooklyn to restore a tattered cookbook-an old gift from Baxter-as a present for him. But Brooklyn immediately recognizes that the book, which has strange notes and symbols scrawled in the margins, is at least two hundred years old. She thinks that it probably belongs in a museum, but Savannah insists on returning it to Baxter. Shortly after receiving the gift, Baxter is found dead, with Savannah kneeling over him, bloody knife in hand, and the rare cookbook has disappeared. Brooklyn knows her sister didn't kill him, and she suspects the missing cookbook might lead to the real villain. Now Brooklyn will have to turn up the heat on the investigation before Chef Savannah finds herself slinging hash in a prison cafeteria. .

The Cookcamp (Alida #1)

by Gary Paulsen

Told through the eyes of a 5-year-old boy, this is a story of adventure and discovery in a cookcamp located in the Canadian woods during World War II.<P> When?: World War II<P> Where?: A cookcamp in the Canadian woods<P> Why?: He's not really sure. <P> One summer, a 5-year-old boy goes to live with his grandmother in a cookcamp. The camp is home to 9 men who are building a road through the woods. The boy misses his mother, but at the same time the camp becomes home--a special home where he learns to spit and rides the tractor. It's a wonderful summer, but then he lets slip to his grandmother about "Uncle Casey" and she writes seven letters to his mother. Seven letters that she mails "good and hard." A short while later, the boy returns home.

Cooked

by Michael Pollan

In Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements--fire, water, air, and earth--to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer.Each section of Cooked tracks Pollan's effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse-trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius "fermentos" (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships. Cooking, above all, connects us.The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume large quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life.

Cooked

by Michael Pollan

A uniquely enjoyable quest to understand the transformative magic of cooking - from Michael Pollan, bestselling author of In Defence of FoodIn a culture of celebrity chefs and food reality shows, in countries which are crammed with fresh ingredients flown in from every corner of the Earth, we nonetheless year-on-year wade ever deeper into a great swamp of processed foods. The more we watch food on television, the less food we actually prepare and cook. Michael Pollan's marvellous new book is a clarion-call for the virtues and values of proper cooking - an essential, defining human activity which sits at the heart of our cultures, shapes family life and is in itself hugely enjoyable. Pollan recreates the transformative fundamentals of how we cook, building from the most basic principles: cooking with fire, cooking with water, cooking with air and cooking with earth. Cooked is an extremely funny and surprising plea to Pollan's readers to take control of their own fates and revel again in what should be a lifetime's engagement with the almost magical activity of making food. And it is, of course, about so much more - how cooking can transform both how we think about ourselves and about our families and friends. Praise for In Defence of Food:'With his lucid style and innovative research, Pollan deserves his reputation as one of the most respectable voices in the modern debate about food' Tristram Stuart, Financial Times'Brings home the real wonder of eating food' Sunday Times'A tough, witty, cogent rebuttal to the preposition that food can be reduced to its nutritional components without the loss of something essential . . . a lively, invaluable book' Janet Maslin, New York TimesAbout the author:Michael Pollan is the author of Second Nature, A Place of My Own, The Botany of Desire, The Omnivore's Dilemma, In Defence of Food and Food Rules. He lives in California.

Cooked Goose

by G. A. McKevett

Savannah Reed has a lot on her plate. The Moonlight Magnolia detective Agency is trying to catch a serial rapist who is terrorizing San Carmalita California. Then there are the self defense classes she is teaching to women at the local library, and if this isn't enough to keep her occupied, her verry pregnant sister Vidalia and her five-year-old twins, from Hell make an impromptu visit all the way from Georgia.

Cooked Goose

by G. A. McKevett

Private detective Savannah Reid isn't your average crime-fighting heroine. Middle-aged and overweight--at least by society's skinny-winnie standards--Savannah has the audacity to love herself anyway. If there's anything the sassy Dixie belle enjoys more than cooking soul-satisfying food for her friends and family, it's nabbing bad guys and plopping them on the scales of Lady Justice. Having relocated to Southern California, this unconventional Georgia peach and the equally eccentric members of her Moonlight Magnolia Detective Agency live to take a tasty bite out of crime in the sleepy, seaside town of San Carmelita.It's hard to conjure the jolly spirit of Christmas present when there's a serial rapist on the loose. And private detective Savannah Reid is determined that she and her Moonlight Magnolia agency members will nab the "Santa Rapist" before he hurts any more of her friends and neighbors. But sexual assault turns to murder, and the body count is mounting. Until they nab this creep, there won't be any holiday cheer in the quaint, Southern California, beach town of San Carmelita. No peace. And very little goodwill toward men.

Cooked: A Natural History of Transformation

by Michael Pollan

In Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen, discovering the enduring power of the four classical elements -- fire, water, air, and earth -- to transform the stuff of nature into delicious things to eat and drink.

Cooked Raw

by Matthew Kenney

An expansive, entertaining memoir that tells the story of how Matthew Kenney transitioned from a mainstream celebrity chef in New York, to a pioneer of plant-based cuisine, and his mission to change the way the world eats and thinks about food. Cooked Raw highlights a journey of courage, persistence, risk, the reward of following one's passion, and the future of food for the 21st century.

The Cooked Seed : A Memoir

by Anchee Min

Min returns to the story of her own life to give us the next chapter, an immigrant story that takes her from the shocking deprivations of her homeland to the sudden bounty of the promised land of America, without language, money, or a clear path.

Cooked Up

by Ben Okri Pippa Goldschmidt Chitra Banarjee Divakaruni Elaine Chiew

Food can bring together families, communities, and cultures. It is the essence of life and yet our relationships with one another can be most fraught at the dinner table. This perpetually fascinating subject has inspired a unique collection of fiction--including flash fiction, essay, short stories, and even a "stoku" (amalgam of short story and haiku)--from a wonderfully diverse and international group of authors.The authors in the anthology include Elaine Chiew, Chitra Banarjee Divakaruni, Rachel J. Fenton, Diana Ferraro, Vanessa Gebbie, Pippa Goldschmidt, Sue Guiney, Patrick J. Holland, Roy Kesey, Charles Lambert, Krys Lee, Stefani Nellen, Mukoma Wa Ngugi, Ben Okri, Angie Pelekidis, Susannah Rickards, and Nikesh Shukla.Elaine Chiew is a London-based writer who has won several prizes for her short stories and flash fiction. She was included in One World: A Global Anthology of Short Stories. Many of her stories revolve around food.Chitra Banarjee Divakaruni is an award-winning author, poet, activist, and teacher of writing. She has been published in many magazines and her writing has been included in over fifty anthologies.Ben Okri has published eight novels, including The Famished Road and Starbook, as well as collections of poetry, short stories, and essays. He has won numerous international prizes.Pippa Goldschmidt writes long and short fiction, poetry and nonfiction. Her PhD in astronomy inspired her first novel The Falling Sky, about a female astronomer who discovers the Universe and loses her mind.

Cookie

by Spruce

Who can resist a freshly baked cookie?This collection offers over 100 of the best cookie recipes, including favourites like Triple Choc Cookies, Spicy Gingerbread and Classic Shortbread, as well as a host of more adventurous treats, such as Citrus Cream Clouds, Macadamia, Fig & Ginger Cantuccini, White Chocolate & Lemongrass Cookies and Mint Chocolate Sandwiches.Packed with expert hints and tips to give you perfect results every time, Cookie has everything you need to know for baking success.\

The Cookie Dough Lover's Cookbook

by Lindsay Landis

Food blogger Lindsay Landis has invented the perfect cookie dough. It tastes great. It's egg free (and thus safe to eat raw). You can whip it up in minutes. And, best of all, you can use it to make dozens of delicious cookie dough creations, from cakes, custards, and pies to candies, brownies, and even granola bars. Included are recipes for indulgent breakfasts (cookie dough doughnuts!), frozen treats (cookie dough popsicles!), outrageous snacks (cookie dough wontons! cookie dough fudge! cookie dough pizza!), and more. The Cookie Dough Lover's Cookbook features clear instructions and dozens of decadent full-color photographs. If you've ever been caught with a finger in the mixing bowl, then this is the book for you!

Cookie Dough or Die

by Virginia Lowell

Olivia Greyson is the proud owner of The Gingerbread House-a quaint shop that specializes in all things cookie-and her best friend, Maddie, is her sidekick, baking up scrumptious treats for their cookie-themed parties. But now they must take a break from baking and find a killer, or else their reputation-and quite possibly their lives-will be battered for good.

Cookie Doughlicious

by Lara Ferroni

Peanut Butter Cookie Dough-Filled Pretzels, Anyone?Cookie dough is no longer just for making cookies. Cookie Doughlicious shows bakers how to make 20 safe-to-eat, egg-free cookie doughs that take the guilt out of raw. Now, conflicted bakers donOCOt have to choose between safety and a spoonful of heaven Each of the doughs can be incorporated into any of the 50 delicious recipes for cakes, cookies, candies, bars, pies, tarts, ice cream and frozen treats, and much more. Recipes include: Chocolate Hazelnut Cookie Dough Pop Tarts, Cashew Caramel Cookie Dough Candy Bars, Snickerdoodle Cookie Dough Crisp, Gingerbread Cookie Dough Cr me Brulee, Pistachio-Lemon Cookie Dough Sorbet, Chocolate Espresso Cookie Dough Tiramis, and more "

Cookie Doughlicious

by Lara Ferroni

Peanut Butter Cookie Dough-Filled Pretzels, Anyone?Cookie dough is no longer just for making cookies. Cookie Doughlicious shows bakers how to make 20 safe-to-eat, egg-free cookie doughs that take the guilt out of raw. Now, conflicted bakers don't have to choose between safety and a spoonful of heaven! Each of the doughs can be incorporated into any of the 50 delicious recipes for cakes, cookies, candies, bars, pies, tarts, ice cream and frozen treats, and much more.Recipes include: Chocolate Hazelnut Cookie Dough Pop Tarts, Cashew Caramel Cookie Dough Candy Bars, Snickerdoodle Cookie Dough Crisp, Gingerbread Cookie Dough Crème Brulee, Pistachio-Lemon Cookie Dough Sorbet, Chocolate Espresso Cookie Dough Tiramisù, and more!

Cookie Swap Cookbook

by Gooseberry Patch

Everything you need to know to host a cookie exchange! You'll find easy-to-follow how-to's with a handy checklist to make swapping a cinch, clever invitations and a recipe card to copy and color, tried & true recipes plus nifty ideas for packaging and presenting cookies. Try nutty butterscotch squares, chocolate-vanilla swirl cookies, magical creme wafers, chocolate peanut butter secrets and more, including recipes for fudge, caramels and hard tack candy too!

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