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  <id>400381</id>
  <name><![CDATA[Shaun Hill]]></name>
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  <about><![CDATA[]]></about>
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  <books>
        <book>
  <id type="integer">1237866</id>
  <isbn>0631235515</isbn>
  <isbn13>9780631235514</isbn13>
  <text_reviews_count type="integer">1</text_reviews_count>
  <title>
    <![CDATA[Food in the Ancient World]]>
  </title>
  <image_url>http://photo.goodreads.com/books/1182155733m/1237866.jpg</image_url>
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  <link>http://www.goodreads.com/book/show/1237866.Food_in_the_Ancient_World</link>
  <average_rating>4.00</average_rating>
  <ratings_count>2</ratings_count>
  <description>
    <![CDATA[In Food in the Ancient World, a respected classicist and a practising world-class chef explore a millennium of eating and drinking.The book focuses on ancient Greece and Rome, but also looks at Persian, Egyptian, Celtic and other cultures. It embraces people from all walks of life, from impoverished citizens subsisting on cereals, chickpeas and even locusts, to the meat-eating elites whose demands drove advances in gastronomy. The authors reveal how food - used to uphold the social system and linked by philosophers to moral character - played a pivotal role in the ancient world. They describe religious sacrifices, ancient dinner parties and drinking bouts, as well as exotic foods and recipes.Extending from Syria to Spain, and from the steppes of Russia to the deserts of North Africa, this evocative account gives readers a taste of the ancient world.]]>
  </description>
<authors>
    <author>
    <id>400381</id>
        <name><![CDATA[Shaun Hill]]></name>
    <image_url><![CDATA[http://www.goodreads.com/images/nophoto/nophoto-U-200x266.jpg]]></image_url>
    <small_image_url><![CDATA[http://www.goodreads.com/images/nophoto/nophoto-U-50x66.jpg]]></small_image_url>
    <link><![CDATA[http://www.goodreads.com/author/show/400381.Shaun_Hill]]></link>
    <average_rating>3.14</average_rating>
    <ratings_count>7</ratings_count>
    <text_reviews_count>3</text_reviews_count>
  </author>
    <author>
    <id>100407</id>
        <name><![CDATA[John Wilkins]]></name>
    <image_url><![CDATA[http://www.goodreads.com/images/nophoto/nophoto-U-200x266.jpg]]></image_url>
    <small_image_url><![CDATA[http://www.goodreads.com/images/nophoto/nophoto-U-50x66.jpg]]></small_image_url>
    <link><![CDATA[http://www.goodreads.com/author/show/100407.John_Wilkins]]></link>
    <average_rating>3.40</average_rating>
    <ratings_count>5</ratings_count>
    <text_reviews_count>2</text_reviews_count>
  </author>
  </authors>  <published>2006</published>
</book>

        <book>
  <id type="integer">2864448</id>
  <isbn>0756633915</isbn>
  <isbn13>9780756633912</isbn13>
  <text_reviews_count type="integer">1</text_reviews_count>
  <title>
    <![CDATA[Knife Skills]]>
  </title>
  <image_url>http://www.goodreads.com/images/nocover-111x148.jpg</image_url>
  <small_image_url>http://www.goodreads.com/images/nocover-60x80.jpg</small_image_url>
  <link>http://www.goodreads.com/book/show/2864448.Knife_Skills</link>
  <average_rating>2.33</average_rating>
  <ratings_count>3</ratings_count>
  <description>
    <![CDATA[Written by three Michelin-starred chefs: Charlie Trotter, Marcus  Wareing, and Shaun Hill, this book covers every cutting technique-chopping,  slicing, dicing, carving, filleting-for every relevant ingredient: meat, fish,  shellfish, vegetables, herbs, and fruit. As more and more men are taking up  cooking as a hobby-and they are particularly intent on perfecting their knife  skills-and knife skills classes become more and more popular at cooking schools,  this is the perfect time for a book geared for the layman (and laywoman) cook at  home.]]>
  </description>
<authors>
    <author>
    <id>129670</id>
        <name><![CDATA[Charlie Trotter]]></name>
    <image_url><![CDATA[http://www.goodreads.com/images/nophoto/nophoto-U-200x266.jpg]]></image_url>
    <small_image_url><![CDATA[http://www.goodreads.com/images/nophoto/nophoto-U-50x66.jpg]]></small_image_url>
    <link><![CDATA[http://www.goodreads.com/author/show/129670.Charlie_Trotter]]></link>
    <average_rating>3.78</average_rating>
    <ratings_count>193</ratings_count>
    <text_reviews_count>32</text_reviews_count>
  </author>
    <author>
    <id>400381</id>
        <name><![CDATA[Shaun Hill]]></name>
    <image_url><![CDATA[http://www.goodreads.com/images/nophoto/nophoto-U-200x266.jpg]]></image_url>
    <small_image_url><![CDATA[http://www.goodreads.com/images/nophoto/nophoto-U-50x66.jpg]]></small_image_url>
    <link><![CDATA[http://www.goodreads.com/author/show/400381.Shaun_Hill]]></link>
    <average_rating>3.14</average_rating>
    <ratings_count>7</ratings_count>
    <text_reviews_count>3</text_reviews_count>
  </author>
    <author>
    <id>500901</id>
        <name><![CDATA[Marcus Wareing]]></name>
    <image_url><![CDATA[http://www.goodreads.com/images/nophoto/nophoto-U-200x266.jpg]]></image_url>
    <small_image_url><![CDATA[http://www.goodreads.com/images/nophoto/nophoto-U-50x66.jpg]]></small_image_url>
    <link><![CDATA[http://www.goodreads.com/author/show/500901.Marcus_Wareing]]></link>
    <average_rating>3.14</average_rating>
    <ratings_count>7</ratings_count>
    <text_reviews_count>2</text_reviews_count>
  </author>
  </authors>  <published>2008</published>
</book>

        <book>
  <id type="integer">2041818</id>
  <isbn>1840913983</isbn>
  <isbn13>9781840913989</isbn13>
  <text_reviews_count type="integer">1</text_reviews_count>
  <title>
    <![CDATA[Cooking at the Merchant House]]>
  </title>
  <image_url>http://www.goodreads.com/images/nocover-111x148.jpg</image_url>
  <small_image_url>http://www.goodreads.com/images/nocover-60x80.jpg</small_image_url>
  <link>http://www.goodreads.com/book/show/2041818.Cooking_at_the_Merchant_House</link>
  <average_rating>4.00</average_rating>
  <ratings_count>1</ratings_count>
  <description>
    <![CDATA[The Merchant House is a small, Michelin-starred restaurant in the Welsh Marches town of Ludlow, operated by the gifted and creative chef Shaun Hill. It is somewhat unusual in that Hill, who made his name at the country house hotel Gidleigh Park, has turned his back on the standard restaurant kitchen with its brigade of assistants and cooks alone in what is to all intents and purposes a domestic kitchen. He also does his own shopping and washing-up. The food that he records in <em>Cooking at The Merchant House</em> is presumably pretty much as he cooks it, not requiring the usual scaling down by home economists, and not bolstered by substitutions for the complex sauces and stocks of the metropolitan chefs. And what food it is: manageable but inventive, robust yet elegant, earthy but approaching the sublime. Hill is inventive, but rightly appreciative of traditional flavours and combinations, which play a major part in his food. One dish that perhaps sums it up is the wonderful Lobster with Chickpea, Coriander and Olive Oil Sauce, in the which the sweet poached shellfish, shelled, is set off by the subtly spiced, dhal-like sauce. But <em>Cooking at The Merchant House</em> is full of such treasures: Pheasant and Chestnut Soup; Red Pepper Bavarois with Asparagus; Warm Celeriac Mousse with Mushroom Sauce; Roast Loin of Veal with Marsala; Rhubarb and Strawberry Gratin. Terrific stuff, and sauced with Hill's occasionally astringent observations on buying, converting and running a restaurant. --<em>Robin Davidson</em>]]>
  </description>
<authors>
    <author>
    <id>400381</id>
        <name><![CDATA[Shaun Hill]]></name>
    <image_url><![CDATA[http://www.goodreads.com/images/nophoto/nophoto-U-200x266.jpg]]></image_url>
    <small_image_url><![CDATA[http://www.goodreads.com/images/nophoto/nophoto-U-50x66.jpg]]></small_image_url>
    <link><![CDATA[http://www.goodreads.com/author/show/400381.Shaun_Hill]]></link>
    <average_rating>3.14</average_rating>
    <ratings_count>7</ratings_count>
    <text_reviews_count>3</text_reviews_count>
  </author>
  </authors>  <published>2000</published>
</book>

        <book>
  <id type="integer">3154009</id>
  <isbn>1405328304</isbn>
  <isbn13>9781405328302</isbn13>
  <text_reviews_count type="integer">0</text_reviews_count>
  <title>
    <![CDATA[Knife Skills]]>
  </title>
  <image_url>http://www.goodreads.com/images/nocover-111x148.jpg</image_url>
  <small_image_url>http://www.goodreads.com/images/nocover-60x80.jpg</small_image_url>
  <link>http://www.goodreads.com/book/show/3154009.Knife_Skills</link>
  <average_rating>3.00</average_rating>
  <ratings_count>1</ratings_count>
  <description>
    <![CDATA[]]>
  </description>
<authors>
    <author>
    <id>500901</id>
        <name><![CDATA[Marcus Wareing]]></name>
    <image_url><![CDATA[http://www.goodreads.com/images/nophoto/nophoto-U-200x266.jpg]]></image_url>
    <small_image_url><![CDATA[http://www.goodreads.com/images/nophoto/nophoto-U-50x66.jpg]]></small_image_url>
    <link><![CDATA[http://www.goodreads.com/author/show/500901.Marcus_Wareing]]></link>
    <average_rating>3.14</average_rating>
    <ratings_count>7</ratings_count>
    <text_reviews_count>2</text_reviews_count>
  </author>
    <author>
    <id>400381</id>
        <name><![CDATA[Shaun Hill]]></name>
    <image_url><![CDATA[http://www.goodreads.com/images/nophoto/nophoto-U-200x266.jpg]]></image_url>
    <small_image_url><![CDATA[http://www.goodreads.com/images/nophoto/nophoto-U-50x66.jpg]]></small_image_url>
    <link><![CDATA[http://www.goodreads.com/author/show/400381.Shaun_Hill]]></link>
    <average_rating>3.14</average_rating>
    <ratings_count>7</ratings_count>
    <text_reviews_count>3</text_reviews_count>
  </author>
  </authors>  <published>2008</published>
</book>

        <book>
  <id type="integer">2041820</id>
  <isbn>0563364327</isbn>
  <isbn13>9780563364320</isbn13>
  <text_reviews_count type="integer">0</text_reviews_count>
  <title>
    <![CDATA[Quick &amp; Easy Vegetable Cookery]]>
  </title>
  <image_url>http://www.goodreads.com/images/nocover-111x148.jpg</image_url>
  <small_image_url>http://www.goodreads.com/images/nocover-60x80.jpg</small_image_url>
  <link>http://www.goodreads.com/book/show/2041820.Quick_Easy_Vegetable_Cookery</link>
  <average_rating>0.0</average_rating>
  <ratings_count>0</ratings_count>
  <description>
    <![CDATA[]]>
  </description>
<authors>
    <author>
    <id>400381</id>
        <name><![CDATA[Shaun Hill]]></name>
    <image_url><![CDATA[http://www.goodreads.com/images/nophoto/nophoto-U-200x266.jpg]]></image_url>
    <small_image_url><![CDATA[http://www.goodreads.com/images/nophoto/nophoto-U-50x66.jpg]]></small_image_url>
    <link><![CDATA[http://www.goodreads.com/author/show/400381.Shaun_Hill]]></link>
    <average_rating>3.14</average_rating>
    <ratings_count>7</ratings_count>
    <text_reviews_count>3</text_reviews_count>
  </author>
  </authors>  <published>1999</published>
</book>

        <book>
  <id type="integer">2041821</id>
  <isbn>0333613449</isbn>
  <isbn13>9780333613443</isbn13>
  <text_reviews_count type="integer">0</text_reviews_count>
  <title>
    <![CDATA[Shaun Hill's Cookery Book]]>
  </title>
  <image_url>http://www.goodreads.com/images/nocover-111x148.jpg</image_url>
  <small_image_url>http://www.goodreads.com/images/nocover-60x80.jpg</small_image_url>
  <link>http://www.goodreads.com/book/show/2041821.Shaun_Hill_s_Cookery_Book</link>
  <average_rating>0.0</average_rating>
  <ratings_count>0</ratings_count>
  <description>
    <![CDATA[]]>
  </description>
<authors>
    <author>
    <id>400381</id>
        <name><![CDATA[Shaun Hill]]></name>
    <image_url><![CDATA[http://www.goodreads.com/images/nophoto/nophoto-U-200x266.jpg]]></image_url>
    <small_image_url><![CDATA[http://www.goodreads.com/images/nophoto/nophoto-U-50x66.jpg]]></small_image_url>
    <link><![CDATA[http://www.goodreads.com/author/show/400381.Shaun_Hill]]></link>
    <average_rating>3.14</average_rating>
    <ratings_count>7</ratings_count>
    <text_reviews_count>3</text_reviews_count>
  </author>
  </authors>  <published>1995</published>
</book>

        <book>
  <id type="integer">2041819</id>
  <isbn>1840007745</isbn>
  <isbn13>9781840007749</isbn13>
  <text_reviews_count type="integer">0</text_reviews_count>
  <title>
    <![CDATA[How to Cook Better]]>
  </title>
  <image_url>http://www.goodreads.com/images/nocover-111x148.jpg</image_url>
  <small_image_url>http://www.goodreads.com/images/nocover-60x80.jpg</small_image_url>
  <link>http://www.goodreads.com/book/show/2041819.How_to_Cook_Better</link>
  <average_rating>0.0</average_rating>
  <ratings_count>0</ratings_count>
  <description>
    <![CDATA[]]>
  </description>
<authors>
    <author>
    <id>400381</id>
        <name><![CDATA[Shaun Hill]]></name>
    <image_url><![CDATA[http://www.goodreads.com/images/nophoto/nophoto-U-200x266.jpg]]></image_url>
    <small_image_url><![CDATA[http://www.goodreads.com/images/nophoto/nophoto-U-50x66.jpg]]></small_image_url>
    <link><![CDATA[http://www.goodreads.com/author/show/400381.Shaun_Hill]]></link>
    <average_rating>3.14</average_rating>
    <ratings_count>7</ratings_count>
    <text_reviews_count>3</text_reviews_count>
  </author>
  </authors>  <published>2004</published>
</book>

        <book>
  <id type="integer">2041822</id>
  <isbn>071263603X</isbn>
  <isbn13>9780712636032</isbn13>
  <text_reviews_count type="integer">0</text_reviews_count>
  <title>
    <![CDATA[Shaun Hill's Gidleigh Park Cookery Book]]>
  </title>
  <image_url>http://www.goodreads.com/images/nocover-111x148.jpg</image_url>
  <small_image_url>http://www.goodreads.com/images/nocover-60x80.jpg</small_image_url>
  <link>http://www.goodreads.com/book/show/2041822.Shaun_Hill_s_Gidleigh_Park_Cookery_Book</link>
  <average_rating>0.0</average_rating>
  <ratings_count>0</ratings_count>
  <description>
    <![CDATA[]]>
  </description>
<authors>
    <author>
    <id>400381</id>
        <name><![CDATA[Shaun Hill]]></name>
    <image_url><![CDATA[http://www.goodreads.com/images/nophoto/nophoto-U-200x266.jpg]]></image_url>
    <small_image_url><![CDATA[http://www.goodreads.com/images/nophoto/nophoto-U-50x66.jpg]]></small_image_url>
    <link><![CDATA[http://www.goodreads.com/author/show/400381.Shaun_Hill]]></link>
    <average_rating>3.14</average_rating>
    <ratings_count>7</ratings_count>
    <text_reviews_count>3</text_reviews_count>
  </author>
  </authors>  <published>1991</published>
</book>

        <book>
  <id type="integer">6512411</id>
  <isbn>1845333349</isbn>
  <isbn13>9781845333348</isbn13>
  <text_reviews_count type="integer">0</text_reviews_count>
  <title>
    <![CDATA[Better Gravy: and Other Kitchen Secrets]]>
  </title>
  <image_url>http://www.goodreads.com/images/nocover-111x148.jpg</image_url>
  <small_image_url>http://www.goodreads.com/images/nocover-60x80.jpg</small_image_url>
  <link>http://www.goodreads.com/book/show/6512411-better-gravy</link>
  <average_rating>0.0</average_rating>
  <ratings_count>0</ratings_count>
  <description>
    <![CDATA[Shaun Hill explains how your choice of ingredients and cooking processes affects the flavour and texture of your meal exploring which cuts of meat suit grilling, roasting, stewing or frying and explains that if you marinade meat it will become more tender; caramelise it and you'll seal in the flavours; cook it slowly and you'll tenderise it while imbuing it with the flavours of the other ingredients. The book is divided into three sections: 'Essentials' (taste combinations, equipment and balance in a meal), 'Ingredients' (buying, storing, preparing and serving) and 'Cooking Techniques' (the different ways in which ingredients can be cooked). Recipes are used to demonstrate the points, making this an inspirational cookbook as well as an invaluable kitchen handbook.]]>
  </description>
<authors>
    <author>
    <id>400381</id>
        <name><![CDATA[Shaun Hill]]></name>
    <image_url><![CDATA[http://www.goodreads.com/images/nophoto/nophoto-U-200x266.jpg]]></image_url>
    <small_image_url><![CDATA[http://www.goodreads.com/images/nophoto/nophoto-U-50x66.jpg]]></small_image_url>
    <link><![CDATA[http://www.goodreads.com/author/show/400381.Shaun_Hill]]></link>
    <average_rating>3.14</average_rating>
    <ratings_count>7</ratings_count>
    <text_reviews_count>3</text_reviews_count>
  </author>
    <author>
    <id>525499</id>
        <name><![CDATA[Jason Lowe]]></name>
    <image_url><![CDATA[http://www.goodreads.com/images/nophoto/nophoto-U-200x266.jpg]]></image_url>
    <small_image_url><![CDATA[http://www.goodreads.com/images/nophoto/nophoto-U-50x66.jpg]]></small_image_url>
    <link><![CDATA[http://www.goodreads.com/author/show/525499.Jason_Lowe]]></link>
    <average_rating>4.18</average_rating>
    <ratings_count>11</ratings_count>
    <text_reviews_count>0</text_reviews_count>
  </author>
  </authors>  <published>2008</published>
</book>

        <book>
  <id type="integer">1068690</id>
  <isbn>185793766X</isbn>
  <isbn13>9781857937664</isbn13>
  <text_reviews_count type="integer">0</text_reviews_count>
  <title>
    <![CDATA[A Spoon with Every Course: In Search of the Legendary Food of France]]>
  </title>
  <image_url>http://photo.goodreads.com/books/1180716320m/1068690.jpg</image_url>
  <small_image_url>http://photo.goodreads.com/books/1180716320s/1068690.jpg</small_image_url>
  <link>http://www.goodreads.com/book/show/1068690.A_Spoon_with_Every_Course_In_Search_of_the_Legendary_Food_of_France</link>
  <average_rating>0.0</average_rating>
  <ratings_count>0</ratings_count>
  <description>
    <![CDATA[In this quest for the traditional restaurant food and culture of a fast-disappearing France, Mirabel Osler travels the length and breadth of the country, focusing on individual restaurants which are preserving the tradition. The book explores producers and suppliers, and describes the travelling grocer and butcher, the local markets, the specialist skills of baker and patissier and the cooks themselves. The recipes included are adapted from the originals Osler discovered.]]>
  </description>
<authors>
    <author>
    <id>138658</id>
        <name><![CDATA[Mirabel Osler]]></name>
    <image_url><![CDATA[http://www.goodreads.com/images/nophoto/nophoto-U-200x266.jpg]]></image_url>
    <small_image_url><![CDATA[http://www.goodreads.com/images/nophoto/nophoto-U-50x66.jpg]]></small_image_url>
    <link><![CDATA[http://www.goodreads.com/author/show/138658.Mirabel_Osler]]></link>
    <average_rating>3.62</average_rating>
    <ratings_count>8</ratings_count>
    <text_reviews_count>3</text_reviews_count>
  </author>
    <author>
    <id>400381</id>
        <name><![CDATA[Shaun Hill]]></name>
    <image_url><![CDATA[http://www.goodreads.com/images/nophoto/nophoto-U-200x266.jpg]]></image_url>
    <small_image_url><![CDATA[http://www.goodreads.com/images/nophoto/nophoto-U-50x66.jpg]]></small_image_url>
    <link><![CDATA[http://www.goodreads.com/author/show/400381.Shaun_Hill]]></link>
    <average_rating>3.14</average_rating>
    <ratings_count>7</ratings_count>
    <text_reviews_count>3</text_reviews_count>
  </author>
  </authors>  <published>1996</published>
</book>

        <book>
  <id type="integer">1234181</id>
  <isbn>1405320303</isbn>
  <isbn13>9781405320306</isbn13>
  <text_reviews_count type="integer">0</text_reviews_count>
  <title>
    <![CDATA[Cook Simply Everything]]>
  </title>
  <image_url>http://www.goodreads.com/images/nocover-111x148.jpg</image_url>
  <small_image_url>http://www.goodreads.com/images/nocover-60x80.jpg</small_image_url>
  <link>http://www.goodreads.com/book/show/1234181.Cook_Simply_Everything</link>
  <average_rating>0.0</average_rating>
  <ratings_count>0</ratings_count>
  <description>
    <![CDATA[This is a new, compact edition of &quot;The Cook's Book&quot;, winner of the Gourmand World Cookbook Award 2005. Master classic dishes and pick up tips for success every time with the world's top chefs, including Marcus Wareing, Shaun Hill, Ken Hom &amp; Charlie Trotter. From roasting a perfect Sunday chicken to cooking fluffy rice, you'll find 200 easy to achieve techniques to help you create perfection on a plate in your own kitchen, no matter what your culinary skills. Get cooking and explore chapters covering all the major foods: from meat, fish and vegetables to desserts and cakes.]]>
  </description>
<authors>
    <author>
    <id>500901</id>
        <name><![CDATA[Marcus Wareing]]></name>
    <image_url><![CDATA[http://www.goodreads.com/images/nophoto/nophoto-U-200x266.jpg]]></image_url>
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    <link><![CDATA[http://www.goodreads.com/author/show/500901.Marcus_Wareing]]></link>
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  </authors>  <published>2007</published>
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