{"first_sentence": {"type": "/type/text", "value": "Czech meals often begin with soup but something simple may come before: a little smoked meat, for example, with some pickles or capers and sliced, sweet onion."}, "physical_format": "Paperback", "last_modified": {"type": "/type/datetime", "value": "2008-04-30 09:38:13.731961"}, "languages": [{"key": "/l/eng"}], "publishers": ["Hippocrene Books"], "number_of_pages": 403, "isbn_13": ["9780781812108"], "id": 14552667, "edition_name": "Expanded edition", "isbn_10": ["0781812100"], "publish_date": "February 2008", "key": "/b/OL11007645M", "authors": [{"key": "/a/OL2863493A"}], "title": "The Best of Czech Cooking", "type": {"key": "/type/edition"}, "subjects": ["National & regional cuisine", "Cooking", "Cooking / Wine", "Czech Republic", "Regional & Ethnic - European", "Regional & Ethnic - German"], "revision": 1}