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Visit USCOTHE BUTCHER'S GUIDE TO WELL-RAISED MEAT: How to Buy, Cut, and Cook Great Beef, Lamb, Pork, Poultry, and More
Text Registration
Copyright Title
THE BUTCHER'S GUIDE TO WELL-RAISED MEAT: How to Buy, Cut, and Cook Great Beef, Lamb, Pork, Poultry, and More
Status
Published
on 29 Nov 2011
Year of Creation
2010
Copyright Claimant
Alexandra Zissu
Registration Number
TX0007460004
on 29 Nov 2011Copyright Summary
The U.S. Copyright record (Registration Number: TX0007460004) dated 29 Nov 2011, pertains to an electronic file (eService) titled "THE BUTCHER'S GUIDE TO WELL-RAISED MEAT: How to Buy, Cut, and Cook Great Beef, Lamb, Pork, Poultry, and More" created in 2010. The copyright holder is Alexandra Zissu, known for their creative contributions in text registration. For any inquiries concerning this copyrighted material, kindly reach out to Alexandra Zissu.
Application Details
Registration Number
TX0007460004
Registration Date
11/29/2011
Year of Creation
2010
Agency Marc Code
DLC-CO
Record Status
New
Physical Description
Book, 240 p
First Publication Nation
United States
ISBN
9780307716620
Preexisting Material
photographs, artwork, brief quotes from other sources
Notes
Rights Note: Lindsey Ross, Clarkson Potter, c/o: Random House, Inc., 1745 Broadway, New York, NY, 10019, (212) 782-9375, lross@randomhouse.com
Local Copyright Note: Regarding author information and new material included: "excluding brief quotes from other sources" refers to Material Excluded
Material Matter Claimed Note: text, editing, excluding brief quotes from other sources
Statements
Application Title Statement: THE BUTCHER'S GUIDE TO WELL-RAISED MEAT: How to Buy, Cut, and Cook Great Beef, Lamb, Pork, Poultry, and More
Author Statement: Joshua Applestone Citizenship: United States Authorship: text, excluding brief quotes from other sources Jessica Applestone Citizenship: United States Authorship: text, excluding brief quotes from other sources Alexandra Zissu Citizenship: United States Authorship: text, editing, excluding brief quotes from other sources
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