{"isbn_13": ["9781556434655"], "physical_format": "Paperback", "weight": "2.6 pounds", "languages": [{"key": "/l/eng"}], "publishers": ["North Atlantic Books"], "number_of_pages": 568, "last_modified": {"type": "/type/datetime", "value": "2008-04-30 06:33:27.187047"}, "id": 11647545, "first_sentence": {"type": "/type/text", "value": "The theory that I am sharing with you is what is presently known as the pleomorphic theory, developed over a period from the late 1800s to early 1900s by several people who have influenced my understanding of holistic health."}, "isbn_10": ["1556434650"], "publish_date": "August 22, 2003", "key": "/b/OL8595658M", "authors": [{"key": "/a/OL240650A"}], "title": "Rainbow Green Live-Food Cuisine", "type": {"key": "/type/edition"}, "subjects": ["Diets & dieting", "General cookery", "Vegetarian cookery", "Holism", "General", "Cookery For Medical Conditions", "Diet Therapy", "Cooking", "Cooking / Wine", "Raw food diet", "Nutrition", "Health", "Courses & Dishes - General", "Diets - Special Conditions", "Cooking / Natural Foods", "Health & Fitness"], "physical_dimensions": "9.2 x 6.8 x 1.2 inches", "revision": 1}