{ "items" : [
    { "id" : "http://dbpedia.org/resource/On_Food_and_Cooking"
      "properties" : {
        "http://www.w3.org/2000/01/rdf-schema#comment" : [ "On Food And Cooking: The Science And Lore Of The Kitchen is a book by Harold McGee, published by Scribner in the United States in 1984 and revised extensively for a 2004 second edition. It is published by Hodder & Stoughton in Britain under the title McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture.The book provides a reference to the scientific understanding and preparation of food." ] ,
        "http://xmlns.com/foaf/0.1/name" : [ "On Food and Cooking" ] ,
        "http://dbpedia.org/ontology/author" : [ "http://dbpedia.org/resource/Harold_McGee" ] ,
        "http://dbpedia.org/ontology/isbn" : [ "9780340831496 UK",
          "978-0-684-80001-1 U.S" ] ,
        "http://dbpedia.org/ontology/literaryGenre" : [ "http://dbpedia.org/resource/Food" ] ,
        "http://dbpedia.org/ontology/mediaType" : [ "http://dbpedia.org/resource/Hardcover" ] ,
        "http://dbpedia.org/ontology/numberOfPages" : [ 704,
          896 ] ,
        "http://dbpedia.org/ontology/publisher" : [ "http://dbpedia.org/resource/Charles_Scribner's_Sons",
          "http://dbpedia.org/resource/Hodder_&_Stoughton"] } } }
