Google api 调用GoogleBookAPI体验！！我可以使用GoogleBooksAPI从食谱中提取成分列表吗？

我来自一个非技术背景，所以在我雇用一个自由职业者做数据输入工作之前，我真的很想得到一些帮助来验证是否有可能

我需要提取配方书特定列表中每个配方的特定数据，包括： -配方名称， -食谱提供的人数， -配方制作的数量 -成分名称，以及， -配料量

谷歌图书的公众访问将不起作用，因为有一半的页面被限制查看。所以我认为GoogleBooksAPI会允许这样做

有没有人有谷歌图书API的经验来确认这是否可行

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Victoria

而谷歌图书api确实允许您搜索图书

得到

它不允许您实际搜索该书的内容。GoogleBooksAPI是一个公共api。即使你查看书架，你也只能从用户拥有的书籍中获取信息。你将无法阅读或扫描同意书。你将得到的只是书本身的元数据信息

{
 "kind": "books#volume",
 "id": "2gLHReHXK80C",
 "etag": "xAHG2BOsg/Y",
 "selfLink": "https://www.googleapis.com/books/v1/volumes/2gLHReHXK80C",
 "volumeInfo": {
  "title": "Cooking, Cuisine and Class",
  "subtitle": "A Study in Comparative Sociology",
  "authors": [
   "Jack Goody"
  ],
  "publisher": "Cambridge University Press",
  "publishedDate": "1982-06-24",
  "description": "The preparation, serving and eating of food are common features of all human societies, and have been the focus of study for numerous anthropologists - from Sir James Frazer onwards - from a variety of theoretical and empirical perspectives. It is in the context of this previous anthropological work that Jack Goody sets his own observations on cooking in West Africa. He criticises those approaches which overlook the comparative historical dimension of culinary, and other, cultural differences that emerge in class societies, both of which elements he particularly emphasises in this book. The central question that Professor Goody addresses here is why a differentiated 'haute cuisine' has not emerged in Africa, as it has in other parts of the world. His account of cooking in West Africa is followed by a survey of the culinary practices of the major Eurasian societies throughout history - ranging from Ancient Egypt, Imperial Rome and medieval China to early modern Europe - in which he relates the differences in food preparation and consumption emerging in these societies to differences in their socio-economic structures, specifically in modes of production and communication. He concludes with an examination of the world-wide rise of 'industrial food' and its impact on Third World societies, showing that the ability of the latter to resist cultural domination in food, as in other things, is related to the nature of their pre-existing socio-economic structures. The arguments presented here will interest all social scientists and historians concerned with cultural history and social theory.",
.....
}