{"version":"1.0","type":"rich","provider_name":"EbookNetworking","provider_url":"https://www.ebooknetworking.net","title":"Art Culinaire: The International Magazine in Good Taste (Issue #11) Winter, 1988/89 (Lamb The \"Other\" Red Meat, Northern Italy Cuisines and Wines, Cooking with Cheese, Oyster Dishes by Perrier)","author_name":"Editor-Franz Mitterer","thumbnail_url":"https://www.ebooknetworking.net/books/noimage.jpg","thumbnail_width":330,"thumbnail_height":500,"html":"<a href=\"https://www.ebooknetworking.net/books_detail-B004GSX2FM.html\">Art Culinaire: The International Magazine in Good Taste (Issue #11) Winter, 1988/89 (Lamb The &quot;Other&quot; Red Meat, Northern Italy Cuisines and Wines, Cooking with Cheese, Oyster Dishes by Perrier)</a>","width":400,"height":300}