{"subjects": ["Food", "Experiments", "Cooking", "Analysis", "Research", "Food, analysis", "Technique", "nyt:advice-how-to-and-miscellaneous=2015-10-11", "New York Times bestseller", "Cooking -- Technique", "Food -- Analysis", "Cooking -- Research"], "key": "/works/OL18146664W", "title": "The Food Lab", "authors": [{"author": {"key": "/authors/OL7442728A"}, "type": {"key": "/type/author_role"}}], "type": {"key": "/type/work"}, "covers": [8314250, 8355275, 10197580], "subtitle": "Better Home Cooking Through Science", "description": {"type": "/type/text", "value": "957 pages : 28 cm"}, "latest_revision": 7, "revision": 7, "created": {"type": "/type/datetime", "value": "2018-12-30T07:13:48.343242"}, "last_modified": {"type": "/type/datetime", "value": "2023-10-20T17:51:25.942416"}}