{"publishers": ["Time-Life International"], "title": "The cooking of China", "series": ["Foods of the world"], "contributions": ["Time-Life Books."], "languages": [{"key": "/languages/eng"}], "publish_date": "1969", "publish_country": "ne ", "key": "/books/OL18339173M", "authors": [{"key": "/authors/OL137671A"}], "publish_places": ["[Amsterdam]"], "works": [{"key": "/works/OL1349076W"}], "type": {"key": "/type/edition"}, "by_statement": "by Emily Hahn and the editors of Time-Life Books ; photographed by Michael Rougier.", "covers": [14936970], "ocaid": "cookingofchinafo0000emil", "source_records": ["ia:cookingofchinafo0000emil"], "number_of_pages": 214, "latest_revision": 4, "revision": 4, "created": {"type": "/type/datetime", "value": "2008-10-15T21:09:16.587391"}, "last_modified": {"type": "/type/datetime", "value": "2025-04-29T13:23:39.492983"}}