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The Road Years: A Memoir, Continued . . .
Par Rick Mercer. 2023
THE INSTANT #1 BESTSELLERRick Mercer is back—again!—with the eagerly awaited sequel to his bestselling memoirAt the end of his memoir…
Talking to Canadians, Rick Mercer was poised to make the biggest leap yet in his extraordinary career. Having overcome a serious lack of promise as a schoolboy and risen through the showbiz ranks—as an aspiring actor, star of a surprisingly successful one-man show about the Meech Lake Accord, co-founder of This Hour Has 22 Minutes, creator and star of the dark-comedy sitcom Made in Canada—he was about to tackle his biggest opportunity yet. The Road Years picks up the story at that exciting point, with the greenlighting of what would become Rick Mercer Report. Plans for the show, of course, included political satire and Rick’s patented rants. But Rick and his partner, Gerald Lunz, were also determined to do something that comedy tends to avoid as too challenging: they would emphasize the positive. Rick would travel from coast to coast to coast in search of everything that’s best about Canada, especially its people. He found a lot to celebrate, naturally, and was rewarded with a huge audience and a run of 15 seasons. The Road Years tells the inside story of that stupendous success. A time when Rick was heading to another town—or military base, sports centre, national park—to try dogsledding, chainsaw carving, and bear tagging; hang from a harness (a lot); ride the “Train of Death;” plus countless other joyous and/or reckless assignments. Added to the mix were encounters with the country’s great. Every living prime minister. Rock and roll royalty from Rush to Randy Bachman. Olympians and Paralympians. A skinny-dipping Bob Rae. And Jann Arden, of course, who gets a chapter to herself. Along the way he even found the time to visit several countries in Africa and co-found and champion the charity Spread the Net, which has gone on to protect the lives of millions. Join the celebration, and revive a wealth of happy memories, with what is Rick Mercer’s funniest, most fascinating book yet.The Physiology of Taste: Or, Transcendental Gastronomy (American Antiquarian Cookbook Collection)
Par Jean Anthelme Brillat-Savarin. 2012
Perhaps the most influential food writer of his day, Jean Anthelme Brillat-Savarin&’s gastronomic essays are founding documents in the food-writing…
genre. This great classic of gastronomy is a witty and authoritative compendium on the art of dining, and it has never been out of print since first publication in 1825. The philosophy of Epicurus stands behind every page, and the simplest meal satisfied Brillat-Savarin, as long as it was executed with artistry. The sometimes wordy text is filled with aphorisms and axioms, and it has been endlessly analyzed and quoted. In a series of meditations that have the rhythm of an age of leisured reading and the confident pursuit of educated pleasures. Brillant-Savarin expounds on the delights of eating, which he considers a science, with witty anecdotes and observations such as:&“Those persons who suffer from indigestion, or who become drunk, are utterly ignorant of the true principles of eating and drinking.&”&“A dessert without cheese is like a beautiful woman with only one eye.&”&“Tell me what you eat and I will tell you what you are.&”&“The pleasure of the table belongs to all ages, to all conditions, to all countries, and to all eras; it mingles with all other pleasures, and remains at last to console us for their departure.&” This edition of The Physiology of Taste was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. The Society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes.George Balanchine: The Ballet Maker (Eminent Lives)
Par Robert Gottlieb. 2004
The foremost contemporary choreographer in the history of ballet, George Balanchine extended the art form into radical new paths that…
came to seem inevitable under his direction. He transformed movement and dance in classical and modern ballet, on the Broadway stage, and in the cinema.George Balanchine chronicles the life and achievements of this visionary artist from his early, almost accidental career in Russia, where his lifelong collaboration with Igor Stravinsky was forged, to his extraordinary accomplishments in America. The editor and writer Robert Gottlieb, one of the most knowledgeable dance critics in America, offers a superb and loving portrait of a genius who, though married many times to many ballerinas, remained truest to his greatest love, Terpischore, the Greek Muse of dance.What's New, Cupcake?: Ingeniously Simple Designs for Every Occasion
Par Alan Richardson, Karen Tack. 2010
Learn how to make crazy-fun cupcakes with these easy recipes for any holiday or special occasion! No one knows more…
about making whimsical, delicious, and eye-catching single-serving treats than Karen Tack and Alan Richardson. And the dynamic duo of cupcake creativity is back with a brand-new batch of easy, entertaining, and unique decorating ideas that will delight the whole family. What&’s New, Cupcake? keeps the baking bonanza going with all-new designs, ranging from kid-pleasing robots and race cars to elegant long-stemmed roses to hilarious Chinese takeout container cupcakes that will fool your friends. Drawing inspiration from holidays, hobbies, and adorable animals, and made with only a few ingredients for easy-yet-impressive assembly, this cookbook will provide tons of fun, inspiration, and, of course, tasty desserts for cupcake fans of all ages. It&’s a sweet treat almost too good to eat—but definitely too delicious to miss.Cowgirl Cuisine: Rustic Recipes and Cowgirl Adventures from a Texas Ranch
Par Paula Disbrowe. 2007
Who hasn't fantasized about leaving behind the chaos of everyday life and moving someplace where life is simpler? Well, that's…
just what chef and food writer Paula Disbrowe did when she left New York City and moved to Texas. She traded her subway MetroCard for a pickup truck and her stiletto heels for a pair of down-home cowboy boots.In Cowgirl Cuisine, Paula tells her story through food. She weaves together romance, adventure, and more than a few laughs as she celebrates the beauty of flavorful food, fresh air, and her own wholesome recipes, all while taking home cooks on a journey well off the beaten path.Like Texas itself, the recipes in Cowgirl Cuisine are big-hearted and bold—whole-grain muffins bursting with berries, salads loaded with leafy herbs and avocado, and fiery bowls of chili. Paula's food is healthful and full of nutrients, but this is not a diet cookbook—cowgirls don't have time to count calories (besides, they burn it all off hoisting newborn calves, hiking the hills, and galloping off on long trail rides). Instead, this is food that is satisfying and easy to prepare, which leaves plenty of time for living life to the fullest.From hearty ranch breakfasts to fresh salads, spicy nibbles, seductive desserts, and killer watermelon margaritas, Paula's recipes are full of her signature zest, spunk, and spice. Start your day off right with Canyon Granola or Cowgirl Migas. For lunch, have a nourishing bowl of silky Roasted Pumpkin Soup with Red Chile Cream or Chicken and Citrus Slaw Tostadas. For dinner, try Gazpacho Risotto with Garlic Shrimp or Cowboy Pot Roast with Coffee and Whiskey. And be sure to save room for one of Paula's decadent desserts, such as Chocolate Pecan Squares or Dulce de Leche Flan with Pepita Brittle.In addition to her recipes, Paula includes humorous and heartfelt vignettes about wild animals on the loose, scorpions in the sheets, and Casanova cowboys. And the pages are filled with lush photographs of food and life on the range. Cowgirl Cuisine isn't just spurs and salsa—it's about following your dream. So saddle up and follow yours.Strange Things Happen: A Life with The Police, Polo, and Pygmies
Par Stewart Copeland. 2009
When Stewart Copeland gets dressed, he has an identity crisis. Should he put on "leather pants, hostile shirts, and pointy…
shoes"? Or wear something more appropriate to the "tax-paying, property-owning, investment-holding lotus eater" his success has allowed him to become? This dilemma is at the heart of Copeland's vastly entertaining memoir-in-stories, Strange Things Happen. The world knows Copeland as the drummer for The Police, one of the most successful bands in rock history. But they may not know as much about his childhood in the Middle East as the son of a CIA agent. Or be aware of his film-making adventures with the Pygmies in the deepest reaches of the Congo, and his passion for polo (Brideshead Revisited on horses). In Strange Things Happen we move from Copeland's remarkable childhood to the formation of The Police, their rise to stardom, and the settled-down life that followed. It ends with a behind-the-scenes view of The Police's extraordinarily successful reunion tour. It's a book of amazing anecdotes, all completely true, which take us backstage in a life that is fully lived.Heat Wave: The Life and Career of Ethel Waters
Par Donald Bogle. 2011
From the author of the bestselling Dorothy Dandridge comes a dazzling look at one of America's brightest and most troubled…
theatrical stars.Almost no other star of the twentieth century reimagined herself with such audacity and durable talent as did Ethel Waters. In this enlightening and engaging biography, Donald Bogle resurrects this astonishing woman from the annals of history, shedding new light on the tumultuous twists and turns of her seven-decade career, which began in Black vaudeville and reached new heights in the steamy nightclubs of 1920s Harlem. Bogle traces Waters' life from her poverty-stricken childhood to her rise in show business; her career as one of the early blues and pop singers, with such hits as "Am I Blue?," "Stormy Weather," and "Heat Wave"; her success as an actress, appearing in such films and plays as The Member of the Wedding and Mamba's Daughters; and through her lonely, painful final years. He illuminates Waters' turbulent private life, including her complicated feelings toward her mother and various lovers; her heated and sometimes well-known feuds with such entertainers as Josephine Baker, Billie Holiday, and Lena Horne; and her tangled relationships with such legends as Irving Berlin, Duke Ellington, Harold Clurman, Elia Kazan, Count Basie, Darryl F. Zanuck, Vincente Minnelli, Fred Zinnemann, Moss Hart, and John Ford.In addition, Bogle explores the ongoing racial battles, growing paranoia, and midlife religious conversion of this bold, brash, wildly talented woman while examining the significance of her highly publicized life to audiences unaccustomed to the travails of a larger-than-life African American woman.Wonderfully atmospheric, richly detailed, and drawn from an array of candid interviews, Heat Wave vividly brings to life a major cultural figure of the twentieth century—a charismatic, complex, and compelling woman, both tragic and triumphant.Payard Desserts
Par François Payard, Tish Boyle. 2013
&“A French pastry master&” reveals his recipes and secrets in this dessert cookbook for both professional chefs and home bakers…
(Daniel Boulud, James Beard Award–winning chef). With beautiful photographs, this book from legendary pastry chef François Payard shows how to prepare pastry and other plated desserts that rival the best in the world. These recipes have been developed and perfected by Payard over twenty years, from his early days as a pastry chef in France to his current position as an American culinary icon. Each recipe is a singular work of art, combining thrilling and often surprising flavors with innovative, modern techniques to create masterpieces like Blueberry Pavlova with Warm Blueberry Coulis, Olive Oil Macaron with Olive Oil Sorbet, Dark Chocolate Soufflé with Pistachio Ice Cream, and Caramelized Pineapple-Pecan Tart with Brown Butter Ice Cream. Payard also includes priceless advice on choosing ingredients and equipment and composing perfectly plated desserts, as well as personal anecdotes from his long career working in many of the world&’s finest pastry kitchens. A must-have for professional bakers, it&’s also accessible enough for serious home baking enthusiasts.Chicken on the Grill: 100 Surefire Ways to Grill Perfect Chicken Every Time
Par Cheryl Alters Jamison, Bill Jamison. 2004
The aroma should be irresistible. The outside should be crisp, the inside juicy. We're talking about one of America's most…
popular foods -- grilled chicken. But how many times does the outside look perfect while the inside is perfectly raw? Or you're simply left with a smoldering, charred mess?Award-winning cookbook authors and America's outdoor grilling experts, Cheryl and Bill Jamison come to the rescue in Chicken on the Grill. The Jamisons identify the most common mistakes in grilling chicken and, most important, teach you how to correct them. Learn how to tend to the fire, how to time the grilling process, and how to check for doneness. Their advice and expertise make it easy to enjoy perfectly tender, juicy chicken that is bursting with true flavor only grilling over a fire can impart.With more than 50 color photographs throughout, Chicken on the Grill is as much a feast for the eyes as it is for the table. The 100-plus recipes include everything from classic Grill-Roasted Chicken and Grilled Chicken Caesar on a Skewer to exotic new dishes like Tequila-Lime Chicken Tacos with Charred Limes and Curried Chicken Roti. There are 50 inspiring ideas for boneless, skinless breasts, plus recipes for wings, sandwiches, and satays. Since man can't really live by chicken alone, there are recipes for sides and sweets such as Rockin' Guac, Grilled Asparagus with Orange Zest, and Frozen Margarita Pie.Chicken is economical, rich in protein and nutrients, and can be prepared in a wide variety of ways to suit a wide variety of tastes. From everyday family meals to entertaining a crowd, you can't beat a great grilled chicken. And you can't beat Chicken on the Grill for showing you just how to do it.Michael Moore Is a Big Fat Stupid White Man
Par David T. Hardy, Jason Clarke. 2004
Watching Michael Moore in action—passing off manipulating facts in Bowling for Columbine, spinning statistics in Stupid White Men and Dude,…
Where's My Country?, shamelessly grandstanding at the Academy Awards, and epitomizing the hypocrisy he's made a king's fortune railing against—has spurred authors David T. Hardy and Jason Clarke to take action into their own hands. In Michael Moore Is a Big Fat Stupid White Man, Hardy and Clarke dish it back hard to the fervent prophet of the far left, turning a careful eye on Moore's use of camera tricks and publicity ploys to present his own version of the truth.Postwar documentarians gave us the documentary, Rob Reiner gave us the mockumentary, and Moore initiated a third genre, the crockumentary.How, they ask, does Moore pull off a proletarian, "man-of-the-people" image so at odds with his lifestyle as a fabulously wealthy Manhattanite? And how large of an impact do his incendiary, ill-founded polemics have on the growing community that follows him with near-religious devotion? Loaded with well-researched, solidly reasoned arguments, and laced with irreverent wit, Michael Moore Is a Big Fat Stupid White Man fires back at one of the left's biggest targets—politically and literally.The Red Hot Chili Peppers: An Oral/Visual History
Par The Chili. 2010
The Red Hot Chili Peppers is the iconic band's audacious look back at their thirty-year odyssey—in their own words and…
accompanied by more than 300 spectacular photos and ephemera. Intimate, breathtaking, and outrageous, this is the essence of the Red Hot Chili Peppers."I am struck with the moments of these photos, the feelings of the times they were taken, and where we were at on our beautiful and happy-sad journey. It's pretty fucking heavy, actually, like thinking how much we have changed over the years, and all the different dynamics of our lives that shaped us, and also realizing so clearly that nothing has changed at all—we're all still just trying to get it on, make something great."It is all here, nothing can hide: all the honesty, the pretense, the courage and one-of-a-kind-ness, the unbridled joy, the melancholy, and the shields we put up to shelter our scared, vulnerable little selves."—FleaThe Bistros, Brasseries, and Wine Bars of Paris: Everyday Recipes from the Real Paris
Par Daniel Young. 2006
You can spend years in Paris and never hear the same answer twice to this cookbook's underlying question: what is…
the difference between a bistro, a brasserie, and a wine bar? In his third cookbook, acclaimed author and expert on all things French Daniel Young explains the nuances between the three, as he takes home cooks on a vibrant, spirited tour of Paris's best eateries. Daniel explains that, as true Parisians know; a bistro is a small, informal restaurant serving a few simple, hearty dishes, while a brasserie is a larger, cafe–restaurant providing continuous service and rough–and–ready food. In a wine bar, expect to find a large selection of wines by the glass and light bites to go with them. Daniel also introduces home cooks to many of his favorite spots (some are famous, others are his own best–keep secrets) and presents classic recipes from each, including Salmon Terrine with Leeks and Pesto, Cream of Carrot Soup with Cumin, Pan–Grilled Rib Steak with Béarnaise Sauce, and Warm Almond Cake with Caramel Cream. Bistros, brasseries, and wine bars, define what it means to be out and eat out in Paris, to dine simply and very well. Theirs is the food that nourishes and sustains the Paris of Parisians – the real and everyday Paris – with local flavor, style, sophistication, personality, and attitude.The Best Ice Cream Maker Cookbook Ever
Par Peggy Fallon. 1998
Choice is what it's all about: Choosing your favorite flavor, favorite topping or swirl-in, favorite frozen dessert. For no matter…
what kind of ice cream maker you own -- an inexpensive canister or a top-of-the-line electric freezer -- there's an extra special treat here for you.Exciting flavors include an assortment of vanillas of varying degrees of richness, several great chocolates, Butter Pecan, Sensational Strawberry, Peaches 'n' Cream, Utterly Peanut Butter and Double Ginger to mention only a sampling. For an extra flourish, there's a collection of ice creams with add-ons -- swirls and twirls, sauces and toppings. There is even an entire chapter of great reduced-fat light ice creams and nonfat frozen yogurts with names like Creamy Banana, Cappuccino, Date Rum and Maple Crunch.Many completely fat-free frozen delights are covered in the chapter called "Sorbets, Granitas and Other Ices." Enticing and refreshing, they come in flavors such as Kiwi-Lime, Mango Margarita, Spiced Rasberry and Strawberry Daquiri. And for showstopping, truly fabulous desserts, made completely in advance, turn to the last chapter, which contains ice cream cakes, pies and other frozen desserts.Both experienced and novice cooks will love this A-to-Z guide packed with more than 6,000 tips, shortcuts and other culinary…
wisdom cookbooks never tell you. Find all the answers you'll ever need to a universe of cooking quandaries and questions on hundreds of subjects, including foods, beverages, kitchen equipment, cooking techniques, entertaining ideas and smart ways to use leftovers. Plus, there are loads of quick and easy reference charts, a handy system of cross-referencing and well over a hundred shorthand-style recipes.Roasting in Hell's Kitchen: Temper Tantrums, F Words, and the Pursuit of Perfection
Par Gordon Ramsay. 1998
Everyone thinks they know the real Gordon Ramsay: rude, loud, pathologically driven, stubborn as hellFor the first time, Ramsay tells…
the full inside story of his life and how he became the world's most famous and infamous chef: his difficult childhood, his brother's heroin addiction, his failed first career as a soccer player, his fanatical pursuit of gastronomic perfection and his TV persona—all of the things that made him the celebrated culinary talent and media powerhouse that he is today. In Roasting in Hell's Kitchen Ramsay talks frankly about his tough and emotional childhood, including his father's alcoholism and violence and their effect on his relationships with his mother and siblings. His rootless upbringing saw him moving from house to house and town to town followed by the authorities and debtors as his father lurched from one failed job to another. He recounts his short-circuited career as a soccer player, when he was signed by Scotland's premier club at the age of fifteen but then, just two years later, dropped out when injury dashed his hopes. Ramsay searched for another vocation and, much to his father's disgust, went into catering, which his father felt was meant for “poofs.”He trained under some of the most famous and talented chefs in Europe, working to exacting standards and under extreme conditions that would sometimes erupt in physical violence. But he thrived, with his exquisite palate, incredible vision and relentless work ethic. Dish by dish, restaurant by restaurant, he gradually built a Michelin-starred empire.A candid, eye-opening look into the extraordinary life and mind of an elite and unique restaurateur and chef, Roasting in Hell's Kitchen will change your perception not only of Gordon Ramsay but of the world of cuisine.The Shaolin Way: Ancient Secrets of Survival, Healing and
Par Steve DeMasco, Alli Joseph. 2005
Born in the projects of Spanish Harlem to a disabled mother and an abusive father, Steve DeMasco spent most of…
his childhood lost and angry. Drifting from one job to another, he stalked the streets as a troubled youth, barely surviving while all of his peers were either dead or in jail, until he found himself on the steps of the Shaolin Temple.Originating more than 1,500 years ago in ancient China, the Shaolin monks were simple farmers and worshippers of Buddhism who learned to protect themselves from the constant danger of bandits and overlords with a kind of "meditation in motion," a nonlethal form of self-defense that didn't violate their vows of peace. As their legend grew, they became known as the Shaolin Fighting Monks, revered across the land for their spiritual dedication, enlightened message, and amazing fighting skills.DeMasco entered the Shaolin Temple to battle the demons of his past. But he got more than he bargained for. Besides learning how to wield weapons and take on multiple attackers at once, he discovered an ancient philosophy that helped melt away preconceived notions of the world, and gave him a powerful platform on which to live and grow. In The Shaolin Way, he adapts these teachings for the modern world, singling out ten secrets of survival that can help anyone live a more fulfilled life.Joy of Kosher: Fast, Fresh Family Recipes
Par Jamie Geller. 2013
I was "the bride who knew nothing" . . .And now I love sharing the joy of kosher cooking with…
people like me: Busy parents who want to make real food for real families in a snap, and people who want to entertain without slaving in the kitchen, knowing their dishes will always elicit oohs and aahs. Our Sabbath and holiday meals are warm, fun, and flowing with food, family, and tons of guests. Do the math: two weekly Shabbos meals + 26 holiday banquets = 130 feasts per year, not to mention feeding my hungry family every other day of the week. That plus a full-time job should qualify me as some kind of expert in fast, fresh family dinners!Here in Joy of Kosher I share more than 100 of my absolute best recipes and give each a creative twist: Dress It Up—add some bling for your party table—or Dress It Down and lure your picky eaters to meals they'll beg for again and again. That's more than 200 recipes!A few of my faves: Crystal Clear Chicken Soup with Julienned Vegetables and Angel Hair (Dress It Down: Chicken Noodle Alphabet Soup) Garlic Honey Brisket (Dress It Down: Honey Brisket Pita Pockets) Miso-Glazed Salmon (Dress It Up: Avocado-Stuffed Miso-Glazed Salmon) Butternut Squash Mac 'n' Cheese (Dress It Down: Mac 'n' Cheese Muffin Cups) Gooey Chocolate Cherry Cake (Dress It Up: Red Wine Chocolate Cherry Heart Cake)And talk about challah! I give you ten yummy variations, including Sun-Dried Tomato, Garlic, and Herb Braided Challah; Blueberry Apple Challah Rolls; Sea-Salted Soft Challah Pretzel Rolls; and Gooey Pecan Challah Sticky Buns. All that, plus gorgeous photos, wine pairings, time-savers, and my guide to sane, no-jitters holiday menus. I hope you love this book as much as I loved writing it for you!How To Read A French Fry: And Other Stories of Intriguing Kitchen Science
Par Russ Parsons. 2001
"With passion and enthusiasm, Russ Parsons explains the science behind kitchen common sense, then illustrates it with recipes. His book…
makes me feel smarter and more in control. As if that's not enough, the recipes are some of the most appealing ever." - Deborah Madison"Russ Parson’s new book is fascinating to read and totally useful in the kitchen. Food lovers like me are always hungry for an understanding of what is happening inside our saucepans, our pot roasts, and our peach pies. Parsons’s scientific explanations are very satisfying and his recipes look mouthwatering. He writes with the clarity of a good journalist, the skepticism of an accomplished editor (which, as editor in chief of the L.A. Times Food Section, he surely is), and the energy of a passionate home cook, who knows just what the rest of us need to know." — Jeffrey Steingarten" If you want to know why onions make you cry, are terrified by hollandaise or curious to find out why good cooks add old oil to new, this is the book for you.The recipes not only tell you the what, but also the why. I learned a lot." — Ruth Reichl, editor in chief Gourmet magazine Gourmet —The Prophets of Smoked Meat: A Journey Through Texas Barbecue
Par Daniel Vaughn. 2013
The comprehensive, must-have guide to Texas barbecue, including pitmasters' recipes, tales of the road—from country meat markets to roadside stands—and…
a panoramic look at the Lone Star State, where smoked meat is sacredBrisket. Spareribs. Beef sausage. Pulled pork. From the science of heat to the alchemy of rubs, from the hill country to the badlands, The Prophets of Smoked Meat takes readers on a pilgrimage to discover the heart and soul of Texas barbecue.Join Daniel "BBQ Snob" Vaughn—host of the popular blog Full Custom Gospel BBQ and acknowledged barbecue expert—and photographer Nicholas McWhirter as they trek across more than 10,000 miles to sample the wood-smoking traditions of the Lone Star State's four distinct barbecue styles: East Texas style, essentially the hickory-smoked, sauce-coated barbecue with which most Americans are familiar. Central Texas "meat market" style, in which spice-rubbed meat is cooked over indirect heat from pecan or oak wood, a method that originated in the butcher shops of German and Czech immigrants. Hill Country "cowboy style," which involves direct heat cooking over mesquite coals and uses goat and mutton as well as beef and pork. South Texas barbacoa, in which whole beef heads are traditionally cooked in pits dug into the earth.Including recipes from longtime pitmasters and new barbecue stars, The Prophets of Smoked Meat encompasses the entire panorama of Texas barbecue. Illustrated throughout with lush, full-color photographs of the food, the people, and the stunning landscapes of the Lone Star State, The Prophets of Smoked Meat is the new gospel of Texas barbecue, essential for neophytes and seasoned experts alike.Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day
Par Gaby Dalkin. 2013