{"publishers": ["The Cooking Lab"], "identifiers": {"amazon": ["7805016909"]}, "subtitle": "The Art and Science of Cooking", "covers": [9254494], "physical_format": "hardcover", "full_title": "Modernist Cuisine The Art and Science of Cooking", "last_modified": {"type": "/type/datetime", "value": "2020-08-17T04:10:27.661648"}, "latest_revision": 2, "key": "/books/OL27898959M", "authors": [{"key": "/authors/OL2747217A"}, {"key": "/authors/OL4704773A"}, {"key": "/authors/OL7471561A"}], "source_records": ["amazon:7805016909", "bwb:9787805016900"], "title": "Modernist Cuisine", "notes": {"type": "/type/text", "value": "Source title: Modernist Cuisine: The Art and Science of Cooking (Chinese Edition)"}, "number_of_pages": 2400, "created": {"type": "/type/datetime", "value": "2020-01-20T04:25:37.240179"}, "isbn_13": ["9787805016900"], "isbn_10": ["7805016909"], "publish_date": "Mar 14, 2011", "works": [{"key": "/works/OL16118457W"}], "type": {"key": "/type/edition"}, "revision": 2}