Oliver Pluff and Co New Orleans Chicory Blend Coffee
Chicory appears in colonial American references as an additive to coffee. The French were deprived of coffee during Napoleon’s “Continental Blockade” in 1808, and began using roasted chicory root to make coffee stores last longer. After the war, the practice continued, as it was considered to improve the flavor of coffee. Areas of French influence such as New Orleans also used chicory, increasing in consumption again during times of war in America, especially during the Civil War. Coffee flavors are complemented by a wild, bitter roasted root flavor.
$15.75
Marketplace Books Skillet Love: From Steak to Cake: More Than 150 Recipes in One Cast-Iron Pan
Author: Anne ByrnA delicious celebration of the cast iron pan--by the mega-bestselling author of THE CAKE MIX DOCTOR. Beloved by home cooks and professionals alike, the cast iron skillet is one of the most versatile pieces of equipment in your kitchen arsenal. Perfect for every meal of the day, the cast iron pan can be used to cook eggs, sear meat, roast whole dinners, and serve up dessert warm from the oven. Bestselling author Anne Byrn has carefully curated 160 recipes to be made in one simple 12-inch cast iron skillet. These are dishes everyone can enjoy, from appetizers and breads like Easy Garlic Skillet knots to side dishes like Last-Minute Scalloped Potatoes, from brunch favorites to one-pot suppers like Skillet Eggplant Parmesan. And of course, no Anne Byrn cookbook would be complete without her innovative cakes like Georgia Burnt Caramel Cake, cookies like Brown Sugar Skillet Blondies, and pies and other delicious treats. Scattered throughout are fun tidbits about the origin of the cast iron skillet and how to properly season and care for them. Anne Byrn has crafted an informational, adaptable, and deliciously indispensable guide to skillet recipes the whole family is sure to love. About the AuthorAnne Byrn is a bestselling food writer and author based in Nashville, Tennessee. Her most recent books are AMERICAN CAKE (Rodale, 2016) and AMERICAN BITES (Rodale 2018). Byrn's previous books include the New York Times bestselling THE CAKE MIX DOCTOR and its sequels. These cookbooks have nearly 4 million copies in print. USA Today called THE CAKE MIX DOCTOR the bestselling cookbook of 2000, and it was recently named No. 18 on Southern Living's list of the 100 most important cookbooks of our time. Byrn is a regular contributor to Food52, the Southern Kitchen, and the podcast, Stuff You Missed in History Class, and has been featured in People magazine, The Washington Post, The New York Times, Los Angeles Times, Southern Living, and many other publications. She has appeared on Good Morning America, Later Today, CNN, The Food Network and QVC and has taught cooking classes across the country.
$33.00
Sweet's Elderberry Blue Agave Elderberry Syrup
High-potency black elderberry is blended with cinnamon, cloves and ginger, then gently sweetened with raw amber blue agave nectar for extra antioxidant power, digestive benefits, and family-pleasing flavor with low sugar impact.
$36.00
Marketplace Books The Jemima Code: Two Centuries of African American Cookbooks
Author: Toni Tipton-MartinWinner, James Beard Foundation Book Award, 2016 Art of Eating Prize, 2015 BCALA Outstanding Contribution to Publishing Citation, Black Caucus of the American Library Association, 2016Women of African descent have contributed to America's food culture for centuries, but their rich and varied involvement is still overshadowed by the demeaning stereotype of an illiterate "Aunt Jemima" who cooked mostly by natural instinct. To discover the true role of black women in the creation of American, and especially southern, cuisine, Toni Tipton-Martin has spent years amassing one of the world's largest private collections of cookbooks published by African American authors, looking for evidence of their impact on American food, families, and communities and for ways we might use that knowledge to inspire community wellness of every kind.The Jemima Code presents more than 150 black cookbooks that range from a rare 1827 house servant's manual, the first book published by an African American in the trade, to modern classics by authors such as Edna Lewis and Vertamae Grosvenor. The books are arranged chronologically and illustrated with photos of their covers; many also display selected interior pages, including recipes. Tipton-Martin provides notes on the authors and their contributions and the significance of each book, while her chapter introductions summarize the cultural history reflected in the books that follow. These cookbooks offer firsthand evidence that African Americans cooked creative masterpieces from meager provisions, educated young chefs, operated food businesses, and nourished the African American community through the long struggle for human rights. The Jemima Code transforms America's most maligned kitchen servant into an inspirational and powerful model of culinary wisdom and cultural authority.About the AuthorTipton-Martin, Toni: - Toni Tipton-Martin is a culinary journalist and author of several books, including Jubilee: Recipes from Two Centuries of African American Cooking. She was the first African American food editor of a major daily newspaper--the Cleveland Plain Dealer. Her collection of more than three hundred African American cookbooks was exhibited at the James Beard House and she was recognized twice by First Lady Michelle Obama at the White House for her community service work. Tipton-Martin is a cofounder and former president of both the Southern Foodways Alliance and Foodways Texas. She lives in Baltimore, Maryland.
$49.00
Raven's Nest Mulling Spice Fall Gift Box
The Autumn-inspired Cider Mix Gift Box contains three 3-oz packets of Raven's Nest Gourmet's award-winning mulling spices. It's a great gift for a hostess, teacher, client, co-worker, or housewarming. This delightful blend of cinnamon, nutmeg, clove, orange, and lemon is perfect for making cider, mulled wine, and spiced tea. It also adds the flavors of fall to your holiday baking. You can use 1-2 packets to make hot apple cider or wassail, and then get creative in the kitchen with the rest. The possibilities are endless!
$9.00
Raven's Nest White Chocolate Mix Gift Box
The Raven's Nest newest gift box contains an 8oz package of all-natural White Chocolate Flavor Gourmet Mix. Simply blend with ilk to make a cozy hot cocoa or white chocolate espresso to enjoy hot or cold, all year round. An ideal treat for Christmas, Haunukkah, winter gift baskets, stocking stuffers, or just because!
$9.00
Raven's Nest Peach Salsa
Raven's Nest Peach Salsa is a spirited blend of ripe peaches, tomatoes, jalapeno peppers, and balanced spices. This salsa adds the perfect sweet and savory flavor to grilled fish, shrimp, chicken, tacos, fajitas or simply with tortilla chips.
$11.00
Marketplace Books Son of a Southern Chef: Cook with Soul
Author: Lazarus LynchA wildly inventive soul food bible from a two-time Chopped winner and the host of Snapchat's first-ever cooking show. Thousands of fans know Lazarus Lynch for his bold artistic sensibility, exciting take on soul food, and knockout fashion sense. Laz has always had Southern and Caribbean food on his mind and running through his veins; his mother is Guyanese, while his father was from Alabama and ran a popular soul food restaurant in Queens known for its Southern comfort favorites. He created Son of a Southern Chef on Instagram as a love letter to the family recipes and love of cooking he inherited. In his debut cookbook, Laz offers up more than 100 recipe hits with new takes on classic dishes like Brown Butter Candy Yam Mash with Goat Cheese Br l e, Shrimp and Crazy Creamy Cheddar Grits, and Dulce de Leche Banana Pudding. Packed with splashy color photography that pops off the page, this cookbook blends fashion, food, and storytelling to get readers into the kitchen. It's a Southern cookbook like you've never seen before.About the AuthorLazarus Lynch is an African-American entrepreneur, author, musician, multimedia host, and the face of Son of a Southern Chef. He is a two-time Chopped champion and the host of Snapchat's first-ever cooking show, Chopped U, and the Food Network digital series Comfort Nation. His website was a 2017 Saveur Blog Awards nominee. Lazarus has appeared on The Cooking Channel, BuzzFeed, Tastemade, NPR, and The Today Show. He lives in New York City, where he was raised.
$28.00
Marketplace Books Islas: A Celebration of Tropical Cooking--125 Recipes from the Indian, Atlantic, and Pacific Ocean Islands
Author: Von DiazAn intimate reflection on tropical island cooking's bold flavors and big stories, with 125 recipes, from celebrated food writer Von Diaz. The islands spanning the Indian, Atlantic, and Pacific Oceans are remarkable places, sharing dozens of ingredients and cooking techniques, including marinating, pickling and fermentation, braising and stewing, frying, grilling and smoking, and steaming and in-ground roasting. Bold flavors drip from the edges of each dish with tastes that represent stories of resistance, persistence, and wisdom passed down from generation to generation. This narrative cookbook by writer, documentary producer, and author Von Diaz travels across oceans and nations to uplift the shared ancestral cooking techniques of these islands in more than 125 recipes, including intimate profiles of the historical context of each technique, stories from islanders, and step-by-step guides for recreating them at home. Recipes include: Coco Bread from Jamaica Arroz con Jueyes (Stewed Crab Rice) from Puerto Rico Masikita (Papaya-Marinated Beef Skewers) from Madagascar Bebek Betutu (Roasted Duck in Banana Leaf) from Indonesia Lechon Kawali (Crispy Fried Pork Belly) from the Philippines Bright citrus and vinegars, verdant herbs, slow-cooked and smoky grilled meats, fresh seafood, aromatic rice, and earthy root vegetables: These flavors, found in the meals and recipes across these island nations pair remarkably well together, despite distance and cultural differences. The ingredients and deep-rooted cooking techniques in each of these recipes typify the harmonious, synchronous spirit found in each culture's unique cuisines. Even amid environmental chaos and food insecurity, islanders cook in ways that are soul nourishing and flavorful. Islas is about preserving the wisdom, values, and resilience of the people who live in some of the most volatile, vulnerable places on this planet. Each recipe, an archive of strategies for persistence, creativity, and ingenuity, provides a path for cooking delicious food. But above all, these stories and recipes acknowledge that cooking delicious food for others is always a selfless act. AN AUTHENTIC DEEP DIVE INTO UNDERREPRESENTED FOODWAYS: Amid environmental chaos and food insecurity, and with limited ingredients, islanders cook in ways that are soul nourishing and emphasize flavor. This book expertly and authentically presents the diverse recipes and techniques of the islands of the Indian, Atlantic, and Pacific Oceans. DETAILED RECIPES AND FULL-COLOR PHOTOGRAPHS: Each of the techniques and recipes are paired with lots of how-tos and step-by-step guides, including key historical and scientific background to help you master these delicious recipes--from quick pickles to soups, stews, and barbecues--at home. EXPERT AUTHOR AND A LEADING VOICE: Von Diaz is a celebrated author and seasoned food researcher who has dedicated her life to bringing forth unique food stories and the people behind them. Perfect for: Anyone interested in learning more about AAPI cooking and cuisine A great hostess gift or self-purchase for those who enjoy entertaining and exploring food cultures around the world An educational and practical resource for sustainable cooking enthusiasts Special occasion, holiday, or birthday present for foodies and cookbook collectors Those who enjoy Salt, Fat, Acid, Heat; Coconut & Sambal; Cook Real Hawai'i; and Ottolenghi cookbooks About the AuthorVon Diaz is an Emmy Award-winning documentarian and food historian. She is the author of Coconuts & Collards: Recipes and Stories from Puerto Rico to the Deep South and Islas: A Celebration of Tropical Cooking (March 2023). She is also the founder of La Piña--a Substack newsletter covering the people, ingredients, and systems that shape global cuisine. Born in Puerto Rico and raised in Atlanta, GA, she explores the intersections of food, culture, and identity. She has contributed recipes and essays to a number of cookbooks and anthologies and is a frequent contributor to the New York Times, the Washington Post, NPR, StoryCorps, Food & Wine, and Bon Appétit, among many others. In addition, she taught food studies and oral history at Duke University and the University of North Carolina, Chapel Hill, and food writing and audio production workshops at New York University and The New School. She currently sits on the Advisory Board for the Toni Tipton Martin Foundation and is a member of the Journalism Committee for the James Beard Foundation.
$35.00
Marketplace Books Kevin Belton's New Orleans Celebrations
Author: Kevin BeltonCelebrate like they do in The Big Easy with Chef Kevin Belton's newest cookbook. The spotlight in this third book from the star of New Orleans Cooking with Kevin Belton is on the festivals and celebrations of the Big Easy and surrounding areas. New Orleans is known as the Festival Capital of the World, hosting dozens of annual festivals that showcase the unique food and multicultural heritage of the city. Kevin Belton's New Orleans Celebrations will be a smorgasbord of delicious creations from vibrant festivals like the French Market Creole Tomato Festival, Bastille Day F te, the Crescent City Blues and BBQ Festival, and more. Recipes include Ham Croquettes with Pear Pepper Jelly, Bacon and Barbecue Quiche, Crawfish Enchiladas and Creole Tomato, and Crawfish Macaroni and Cheese. A nationally and internationally recognized chef and educator as well as the star of PBS/WYES's New Orleans Cooking with Kevin Belton, and now Kevin Belton's New Orleans Kitchen, Belton is known for his expertise in creating New Orleans cuisine and sharing the culture and culinary heritage of the greatest city in the world. He resides in New Orleans. Rhonda Findley is the coauthor of several New Orleans-centric books, including 100 Greatest New Orleans Recipes of All Time. Her thirty-year culinary career includes professional restaurant management, radio broadcast, and freelance food writing. She lives in the Bywater-Marigny neighborhood of New Orleans.About the AuthorBelton, Kevin: - Kevin Belton, a teacher of the fundamentals of Louisiana cooking for over twenty years, is an instructor at the New Orleans School of Cooking and has been recognized as one of the top thirty Louisiana chefs by the American Culinary Federation. Belton explores the distinctive Creole food of New Orleans in his PBS cooking series, New Orleans Cooking with Kevin Belton. He has been a featured chef and guest on numerous food programs including Emeril Live, Ready . . . Set . . . Cook!, Live Love Lunch, Food Fighters, Taste of America, and Eating in the Bayou.Findley, Rhonda: - Rhonda Findley is the author of several New Orleans-centric books including the best-selling 100 Greatest New Orleans Recipes of All Time and New Orleans Unleashed. Her 30-year culinary career includes professional restaurant management, radio broadcast, and freelance food writing. She makes her home in the Bywater-Marigny neighborhood of New Orleans with her 9th Ward dogs, Presston, Reni, and Mr. Big Stuff.
$27.00
Osburn Acres Osburn Acres Pepper Jelly
$9.00
Osburn Acres Osburn Acres Blackberry Jalapeno Spread
$9.00
Osburn Acres Osburn Acres Elderberry Jelly
$9.00
Osburn Acres Osburn Acres Blueberry Basil Spread
$9.00
Marble and Steel Craft Chocolates 24 Piece Bonbon Gift Box
Experience an assortment of hand crafted Marble & Steel bonbons in one of their signature 24 piece gift boxes. Their chocolates are made fresh without preservatives, and are best enjoyed within 14 days of purchase. Chocolate boxes are best stored in a cool dry place away from direct sunlight. *this product may contain flavors using nuts, soy, egg, and gluten* (please refer to the flavor guide provided with each box to view a list of flavors with possible allergens)
$75.00
Everling Coastal Farm Sunflower Oil
Everling Coastal Farm's high oleic organic Sunflower seeds produces our extra virgin healthy and delicious oil that provides more Vitamin E (antioxidant) and tocopherols than other vegetable oils, antioxidants counter balance cancer causing free radicals. Our cold pressed, unrefined Sunflower Oil is naturally low in saturated fat, cholesterol free, has zero grams of trans fats, is chemical free and of the highest quality oil available. Extra virgin sunflower oil strengthens your immune system, improves heart health and lowers cholesterol: Eating high-quality oils that contain Omega-6s and -9s can help you get the right balance of omega fatty acids. EVSO also provides a great combination of Vitamin K and essential fatty acids. Monounsaturated and polyunsaturated fats are essential to the human body, and unsaturated fatty acids present in the oil provide energy and help reduce the risk of cardiovascular disease.
$18.00
Everling Coastal Farm Pecan Oil
Everling Coastal Farm's amazing signature oil is cold pressed, unrefined, extra virgin Pecan Oil. Pecan Oil is a wonderful cooking oil. With a smoke point of 470 degrees, it's ideal for pan searing, roasting, or frying. The mild, nutty, pecan flavor enhances the flavor of the ingredients it's used with, making it ideal for salad dressings and dips. With its healthy attributes, it’s a good substitute for butter and other refined cooking oils in baking. Pecan oil is rich in monounsaturated fats, specifically oleic acid (52%), and low in saturated fats. It also contains linoleum acid (36.6%), and small amounts of palmitic (7.1%), stearic (2.2%), and linoleic acids (1.5%). The overall balance of fatty acids in the oil may reduce LDL cholesterol (also known as the "bad" cholesterol), and lower the risk of heart disease.
$20.00
![Eleven Madison Park: The Next Chapter, Revised and Unlimited Edition: [A Cookbook] by Humm, Daniel](//localpalatemarketplace.com/cdn/shop/products/eleven-madison-park-the-next-chapter.jpg?crop=center&height=645&v=1679755490&width=645)
Marketplace Books Eleven Madison Park: The Next Chapter, Revised and Unlimited Edition: [A Cookbook]
Author: Daniel HummFrom one of the world's top dining destinations, New York's three-Michelin-starred restaurant Eleven Madison Park, comes an updated single-volume collection of more than 80 recipes, stories, food photographs, and watercolor paintings from celebrated chef Daniel Humm. JAMES BEARD AWARD FINALIST - NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE ATLANTIC Originally published as a two-volume, signed edition and limited to only 11,000 print copies, this revised edition of Eleven Madison Park: The Next Chapter refashions the deluxe slipcase edition into one high-quality, single volume. Of the 80 recipes and stories, more than 30 of the recipes are brand new and reflect the dishes being served at the restaurant now. Along with 30 brand-new food photos, there are also nearly 15 new watercolors and stories discussing the restaurant's recent renovation, among other topics. This collection reflects on the time during which Eleven Madison Park garnered scores of accolades, including four stars from the New York Times, three Michelin stars, seven James Beard Foundation awards, and the number one spot on the World's 50 Best Restaurants list. In this fresh package, Chef Daniel Humm describes his unparalleled culinary journey and inspiration.About the AuthorDANIEL HUMM is the proprietor, with Will Guidara, of the three-Michelin-starred restaurant Eleven Madison Park; the counter-service restaurant Made Nice in Manhattan; The NoMad restaurant with locations in Manhattan, Los Angeles, and Las Vegas; and Davies and Brook restaurant, opening in London in summer 2019.
$82.00
Ella's Popcorn Sir Roch Cha Cha
Upon crossing the Saucy Sriracha Sea, Lord Rochester was knighted by the Queen of the Red-Hot Peppers. "I dub thee Sir Roch Cha Cha for bravery in navigating the fiery waves of spice and dancing like your pants are on fire!" This deliciously spicy adventure is brought to you by Ella's Popcorn. Fair warning the Sriracha Sea is HOT!
$7.99
Aussie Select Lamb Prime Rib Roast
Lamb Prime Rib Roast made by Aussie Select
$80.00
Billie's Pecans Deluxe Gift Tower
Give the ultimate gift with Billie's Deluxe Gift Tower. This impressive tower features a delectable assortment of Billie's finest treats on each level. With scrumptious munching options at every turn, this gift tower doubles as an unforgettable "party platter" for any occasion.
$110.00
Billie's Pecans Party Bites
Elevate your snacking experience with Billie's Pecans Party Bites. This 1 lb. pick-up-and-crunch delight combines the freshness of Cheese Crispies with the melt-in-your-mouth goodness of Pecan Sandies. These mini rounds offer guilt-free enjoyment, providing the perfect balance of sweet and salty crunch that you desire.
$45.00
Marketplace Books Root to Leaf: A Southern Chef Cooks Through the Seasons
Author: Steven SatterfieldFinalist for the 2016 IACP Awards: Julia Child First BookEat More Vegetables.James Beard Award-winning chef of celebrated Atlanta restaurant Miller Union, Steven Satterfield--dubbed the "Vegetable Shaman" by the New York Times' Sam Sifton--has enchanted diners with his vegetable dishes, capturing the essence of fresh produce through a simple, elegant cooking style. Like his contemporaries April Bloomfield and Fergus Henderson, who use the whole animal from nose to tail in their dishes, Satterfield believes in making the most out of the edible parts of the plant, from root to leaf. Satterfield embodies an authentic approach to farmstead-inspired cooking, incorporating seasonal fresh produce into everyday cuisine. His trademark is simple food and in his creative hands he continually updates the region's legendary dishes--easy yet sublime fare that can be made in the home kitchen.Root to Leaf is not a vegetarian cookbook, it's a cookbook that celebrates the world of fresh produce. Everyone, from the omnivore to the vegan, will find something here. Organized by seasons, and with a decidedly Southern flair, Satterfield's collection mouthwatering recipes make the most of available produce from local markets, foraging, and the home garden. A must-have for the home cook, this beautifully designed cookbook, with its stunning color photographs, elevates the bounty of the fruit and vegetable kingdom as never before.Award: Books for a Better Life - FinalistAbout the AuthorSatterfield, Steven: - Steven Satterfield is the executive chef and co-owner of Miller Union in Atlanta, Georgia. He serves on the board of Slow Food Atlanta, started the Atlanta local network of Chefs Collaborative, and is an active member of Georgia Organics and the Southern Foodways Alliance. Satterfield was also nominated for Food & Wine magazine's People's Best New Chef, following Miller Union's placement on the Best New Restaurants in America lists from Bon Appétit and Esquire, as well as Atlanta magazine's Restaurant of the Year in 2010. The James Beard Foundation first recognized Miller Union as a semifinalist for the national award of best new restaurant in 2010. Satterfield himself was named Best Chef: Southeast by the James Beard Foundation in 2017.
$57.00
Marketplace Books Maydan: Recipes from Lebanon and Beyond
Author: Rose Previte, Marah StetsThe debut cookbook from Rose Previte, creator of the Michelin-starred restaurant Maydān and the beloved Compass Rose, explores bold flavors, accessible, shareable recipes, and overlapping foodways, spanning from Lebanon to Morocco, from Oman to the Republic of Georgia--cowritten with New York Times bestselling cookbook author Marah Stets. Rose Previte introduces readers to the eclectic cultures of the region spanning North Africa, the Caucuses, and the Middle East through food, offering a nuanced, informed, and yet entirely warm and personal way in. Before opening her beloved Washington, DC, restaurants Maydān and Compass Rose, Previte traveled old spice trade routes to learn from home cooks, and it became apparent how adjacent cooking traditions informed and folded back on one another, creating a constant dialogue. Ancient foodways don't recognize geopolitical boundaries. For instance, the harissa found in Tunisia is incredibly similar to the adjika used in Georgia, and the lineage of baking bread in clay ovens stretches across the region with strikingly parallel methods. And in that vein, the word maydān has roots in a number of languages and has been crossing borders for generations, from Tangier to Tehran and from Beirut to Batumi. It means "gathering place" or "square," often located in the middle of a city, and originates in Arabic, but translates to Hindi, Urdu, Persian, Ukrainian, and even Latin. To Previte, it symbolizes how food brings us together and everyone can add a personal twist. Previte's culinary journey began at home with her Lebanese American mother and Sicilian American father. Many of the recipes and techniques in this book were imparted to Previte by home cooks, often grandmothers, whom she learned from on her travels in the Middle East and beyond. With more than 150 recipes, Maydān offers guidance on how to build our own tables, taking cues from the way Previte's Lebanese family ate growing up; emphasizing mixing and matching; scaling up or down; making a weeknight meal such as Tunisian Chicken Skewers with Loobieh bi Zeit (Green Bean Salad); creating the ideal spread of Lebanese small plates for entertaining guests; and a project day (the cheesy Georgian bread Khachapuri), all of which can be paired with one of the easy-to-source Georgian and Lebanese wines Rose recommends. Both accessible and delicious, the food in this cookbook is perfectly suited to the home cook because it is not fussy and everything on the table is meant to be shared.About the AuthorRose Previte is the owner of two of Washington, DC's acclaimed restaurants: Compass Rose and the Michelin-starred Maydān. Maydān quickly earned coveted spots on many national "Best New Restaurants in America" lists, including Bon Appetit, Food & Wine, GQ, and Eater; was named a James Beard Award Semifinalist for Best New Restaurant in 2018; and earned a Michelin Star in 2019. She lives in Washington, DC. Marah Stets is a bestselling cookbook writer and editor. Her culinary career began in France, where she helped run culinary courses, organized countryside excursions, and provided French-to-English translation at La Varenne, Anne Willan's acclaimed cooking school. In the mid-1990s she moved to New York to work on the 1997 edition of the Joy of Cooking.She has co-authored New York Times bestsellers, Washington Post "Best Cookbook of the Year" selections, and James Beard and IACP cookbook award finalists and winners. Stets lives in Washington, DC.
$40.00
![Eleven Madison Park: The Next Chapter, Revised and Unlimited Edition: [A Cookbook] by Humm, Daniel](http://localpalatemarketplace.com/cdn/shop/products/eleven-madison-park-the-next-chapter.jpg?crop=center&height=645&v=1679755490&width=645)
