{"languages": [{"key": "/l/eng"}], "physical_format": "Hardcover", "weight": "2.3 pounds", "publishers": ["Prentice Hall"], "number_of_pages": 400, "last_modified": {"type": "/type/datetime", "value": "2008-04-30 09:38:13.731961"}, "id": 12540197, "isbn_13": ["9780130946287"], "isbn_10": ["0130946281"], "publish_date": "January 6, 2004", "key": "/b/OL9288868M", "authors": [{"key": "/a/OL1388422A"}], "title": "Nutrition for the Culinary Arts", "type": {"key": "/type/edition"}, "subjects": ["Diets & dieting", "Food & Drink / Cookery", "Health/Fitness", "Food Science", "Nutrition And Diet", "Health & Fitness", "Consumer Health", "Textbooks", "Table setting and decoration", "Nutrition", "Diets - General", "Health & Fitness / Nutrition", "Diet / Health / Fitness", "Cookery"], "physical_dimensions": "10 x 8 x 0.9 inches", "revision": 1}