{"publishers": ["Blume"], "number_of_pages": 48, "subtitle": "Tecnicas y recetas de la escuela de cocina mas famosa del mundo (Le Cordon Bleu tecnicas culinarias series)", "weight": "8.3 ounces", "covers": [3333156], "physical_format": "Paperback", "key": "/books/OL13330217M", "authors": [{"key": "/authors/OL82828A"}, {"key": "/authors/OL222926A"}], "subjects": ["Cookery", "Cooking", "Cooking / Wine", "Spanish: Adult Nonfiction", "Methods - General", "Specific Ingredients - Fruit", "Cooking / Culinary Arts & Techniques", "Courses & Dishes - Desserts", "Specific Ingredients - Natural Foods"], "edition_name": "Tra edition", "languages": [{"key": "/languages/spa"}], "source_records": ["marc:SanFranPL12/SanFranPL12.out:66268587:1471", "bwb:9788489396296"], "title": "Frutas y postres", "identifiers": {"goodreads": ["992126"], "doi": ["10.1604/9788489396296"]}, "isbn_13": ["9788489396296"], "isbn_10": ["8489396299"], "publish_date": "September 1, 2002", "oclc_numbers": ["43680851"], "works": [{"key": "/works/OL19488702W"}], "type": {"key": "/type/edition"}, "physical_dimensions": "10.8 x 8.5 x 0.2 inches", "lc_classifications": ["TX"], "latest_revision": 7, "revision": 7, "created": {"type": "/type/datetime", "value": "2008-04-30T20:50:18.033121"}, "last_modified": {"type": "/type/datetime", "value": "2024-08-17T14:10:31.543124"}}