{"identifiers": {"goodreads": ["1878240"], "librarything": ["1454542"]}, "title": "New American Cooking", "subtitle": "The Best of contemporary Regional Cuisines (Williams-Sonoma New American Cooking)", "authors": [{"key": "/authors/OL383844A"}], "publish_date": "May 31, 2005", "publishers": ["Oxmoor House"], "weight": "3.6 pounds", "covers": [644654], "physical_format": "Hardcover", "subjects": ["American Regional Cookery", "Cooking / Wine", "Cooking", "Regional & Ethnic - American - General"], "languages": [{"key": "/languages/eng"}], "first_sentence": {"type": "/type/text", "value": "Singing scallops, delicately flavored bivalves, get their whimsical name because their pretty pink shells gape open."}, "isbn_13": ["9780848730598"], "isbn_10": ["0848730593"], "type": {"key": "/type/edition"}, "physical_dimensions": "10 x 9.5 x 1.5 inches", "source_records": ["amazon:0848730593"], "key": "/books/OL8258024M", "number_of_pages": 320, "works": [{"key": "/works/OL2634378W"}], "latest_revision": 8, "revision": 8, "created": {"type": "/type/datetime", "value": "2008-04-29T15:03:11.581851"}, "last_modified": {"type": "/type/datetime", "value": "2026-02-08T19:30:15.016404"}}