{"publishers": ["Alfred Knopf"], "number_of_pages": 303, "isbn_10": ["0375401180"], "dewey_decimal_class": ["641.5"], "covers": [225427], "lc_classifications": ["TX651 .C86 1999"], "key": "/books/OL370385M", "authors": [{"key": "/authors/OL230279A"}], "ocaid": "learningtocookwi00cunn", "publish_places": ["New York"], "subjects": ["Cookery"], "uri_descriptions": ["Contributor biographical information", "Sample text", "Publisher description"], "edition_name": "1st ed.", "pagination": "xiii, 303 p. :", "source_records": ["marc:marc_records_scriblio_net/part27.dat:81828108:912", "marc:marc_loc_updates/v38.i34.records.utf8:7704118:912", "ia:learningtocookwi00cunn", "marc:marc_openlibraries_sanfranciscopubliclibrary/sfpl_chq_2018_12_24_run02.mrc:181345537:1518", "marc:marc_loc_2016/BooksAll.2016.part27.utf8:24727983:912", "ia:learningtocookwi0000cunn", "amazon:0375401180", "ia:learningtocookwi0000cunn_c5r5", "marc:harvard_bibliographic_metadata/20220215_017.bib.mrc:232683790:2773"], "title": "Learning to cook with Marion Cunningham", "url": ["http://www.loc.gov/catdir/bios/random058/98031102.html", "http://www.loc.gov/catdir/samples/random041/98031102.html", "http://www.loc.gov/catdir/description/random043/98031102.html"], "notes": {"type": "/type/text", "value": "Includes index."}, "identifiers": {"goodreads": ["158932"], "librarything": ["305931"]}, "languages": [{"key": "/languages/eng"}], "lccn": ["98031102"], "local_id": ["urn:sfpl:31223053585502"], "publish_date": "1999", "publish_country": "nyu", "by_statement": "with photographs by Christopher Hirsheimer.", "oclc_numbers": ["39739631"], "works": [{"key": "/works/OL1921056W"}], "type": {"key": "/type/edition"}, "uris": ["http://www.loc.gov/catdir/bios/random058/98031102.html", "http://www.loc.gov/catdir/samples/random041/98031102.html", "http://www.loc.gov/catdir/description/random043/98031102.html"], "description": {"type": "/type/text", "value": "Here at last is a much needed cookbook designed to instruct and inspire beginnng cooks who don't know how to cut up an onion or scamble an egg--and who are reluctant to try. The side dishes she recommends are simple and are coordinated with the timing of the main dish. Often she gives us a recipe in which everything is cooked together--for instance, a chicken is roasted along with onions, carrots, and potatoes, so everything is ready at once, and when you're finished there's only one pan to clean; easy fish is baked over a bed of vegetables; a steak supper combines watercress, mushrooms, bread, and a delicious steak all in one."}, "latest_revision": 16, "revision": 16, "created": {"type": "/type/datetime", "value": "2008-04-01T03:28:50.625462"}, "last_modified": {"type": "/type/datetime", "value": "2025-09-26T16:22:03.130370"}}