{"type":"rich","version":"1.0","provider_name":"Transistor","provider_url":"https://transistor.fm","author_name":"The Chef's Math - Plant-Based Strategies for Profitable Restaurants","title":"Plant-Based Terroir : Raclette, Fondue and Roasts Without Meat","html":"<iframe width=\"100%\" height=\"180\" frameborder=\"no\" scrolling=\"no\" seamless src=\"https://share.transistor.fm/e/15f331d4\"></iframe>","width":"100%","height":180,"duration":357,"description":"Two voices discuss the book \"Plant-Based Terroir : Raclette, Fondue and Roasts Without Meat\": what it tells, the passages that land, and what stays with you. A conversation about the book, not a reading of it. The book is on sale, link in the description.","thumbnail_url":"https://img.transistorcdn.com/wsuUnxel0owaIHp-TGp3EfTUDxhBNGsXKks0gFJ3e8Y/rs:fill:0:0:1/w:400/h:400/q:60/mb:500000/aHR0cHM6Ly9pbWct/dXBsb2FkLXByb2R1/Y3Rpb24udHJhbnNp/c3Rvci5mbS80OWI0/NzIxYjAwM2NjNGVm/ODI5MGU4YzUwNjU5/ZDJhNy5qcGc.webp","thumbnail_width":300,"thumbnail_height":300}