{"isbn_13": ["9780471405467"], "last_modified": {"type": "/type/datetime", "value": "2008-04-29 13:35:46.87638"}, "languages": [{"key": "/l/eng"}], "publishers": ["Wiley"], "number_of_pages": 288, "first_sentence": {"type": "/type/text", "value": "Any discussion of baking must begin with its most elemental ingredient: wheat flour."}, "isbn_10": ["0471405469"], "publish_date": "September 23, 2002", "key": "/b/OL7616744M", "authors": [{"key": "/a/OL578185A"}, {"key": "/a/OL2738875A"}, {"key": "/a/OL581752A"}], "title": "Understanding Baking", "type": {"key": "/type/edition"}, "id": 10367251, "revision": 1}