{"publishers": ["Wiley"], "source_records": ["amazon:0471468495:bo:2602063041:272021", "marc:marc_loc_updates/v36.i09.records.utf8:6149432:1092"], "created": {"type": "/type/datetime", "value": "2008-04-29T13:35:46.876380"}, "number_of_pages": 592, "isbn_13": ["9780471468493"], "languages": [{"key": "/l/eng"}], "authors": [{"key": "/a/OL2737063A"}], "isbn_10": ["0471468495"], "publish_date": "June 8, 2004", "key": "/b/OL7617721M", "last_modified": {"type": "/type/datetime", "value": "2009-04-27T18:24:28.770654"}, "title": "Garde Manger, The Art and Craft of the Cold Kitchen", "latest_revision": 2, "type": {"key": "/type/edition"}, "id": 10368639, "first_sentence": {"type": "/type/text", "value": "As our ancestors became herdsmen and farmers, they developed the practical skills necessary to ensure a relatively steady food supply."}, "revision": 2}