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THE ESSENTIAL GOOD FOOD GUIDE: The Complete Resource for Buying and Using Whole Grains and Specialty Flours, Heirloom Fruits and Vegetables, Meat and Poultry, Seafood, and More
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Copyright Title

THE ESSENTIAL GOOD FOOD GUIDE: The Complete Resource for Buying and Using Whole Grains and Specialty Flours, Heirloom Fruits and Vegetables, Meat and Poultry, Seafood, and More

Status

Published

on 28 Sept 2013
Year of Creation
2013
Copyright Claimant
Margaret M. Wittenberg
Registration Number
TX0007792207
on 28 Sept 2013

Copyright Summary


The U.S. Copyright record (Registration Number: TX0007792207) dated 28 Sept 2013, pertains to an electronic file (eService) titled "THE ESSENTIAL GOOD FOOD GUIDE: The Complete Resource for Buying and Using Whole Grains and Specialty Flours, Heirloom Fruits and Vegetables, Meat and Poultry, Seafood, and More" created in 2013. The copyright holder is Margaret M. Wittenberg, known for their creative contributions in text registration. For any inquiries concerning this copyrighted material, kindly reach out to Margaret M. Wittenberg.

Copyright Details


Copyright Claimant
Margaret M. Wittenberg

Application Details


Registration Number
TX0007792207
Registration Date
9/28/2013
Year of Creation
2013
Agency Marc Code
DLC-CO
Record Status
New
Physical Description
Book, 288 p
First Publication Nation
United States
ISBN
9781607744344
Preexisting Material
photographs, by Jennifer Martine; previous editions published in 1995 by The Crossing Press and in 2007 by Ten Speed Press

Personal Authors


Notes


Rights Note: Bette Graber, Ten Speed Press, c/o Random House LLC, 1745 Broadway, New York, NY, 10019, (212) 572-2707, bgraber@randomhouse.com
Material Matter Claimed Note: 20% new and revised text

Statements


Application Title Statement: THE ESSENTIAL GOOD FOOD GUIDE: The Complete Resource for Buying and Using Whole Grains and Specialty Flours, Heirloom Fruits and Vegetables, Meat and Poultry, Seafood, and More
Author Statement: Margaret M. Wittenberg Citizenship: United States Authorship: 20% new and revised text
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