{"other_titles": ["Chinese cooking."], "publishers": ["Time-Life Books"], "identifiers": {"librarything": ["158646"]}, "ia_box_id": ["IA122417"], "series": ["Foods of the world"], "covers": [6602051], "lc_classifications": ["TX724.5.C5 H33"], "key": "/books/OL5631105M", "authors": [{"key": "/authors/OL137671A"}], "ocaid": "cookingofchina00hahn", "publish_places": ["New York"], "contributions": ["Time-Life Books."], "pagination": "206 p.", "source_records": ["marc:marc_records_scriblio_net/part06.dat:77407858:859", "marc:marc_loc_updates/v38.i26.records.utf8:2528398:859", "marc:marc_loc_2016/BooksAll.2016.part06.utf8:159958049:864", "ia:cookingofchina00hahn"], "title": "The cooking of China", "dewey_decimal_class": ["641.5951"], "notes": {"type": "/type/text", "value": "On spine: Chinese cooking."}, "number_of_pages": 206, "languages": [{"key": "/languages/eng"}], "lccn": ["68056965"], "subjects": ["Cookery, Chinese"], "publish_date": "1968", "publish_country": "nyu", "by_statement": "by Emily Hahn and the editors of Time-Life Books. Photographed by Michael Rougier.", "works": [{"key": "/works/OL1349076W"}], "type": {"key": "/type/edition"}, "latest_revision": 9, "revision": 9, "created": {"type": "/type/datetime", "value": "2008-04-01T03:28:50.625462"}, "last_modified": {"type": "/type/datetime", "value": "2025-04-29T13:23:34.826360"}}