Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner by Peter P. Greweling

Text Registration

Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner by Peter P. Greweling

Status

Published

on 20 Mar 2008

Year of Creation

2006

The Culinary Institute of America

Registration Number

TX0006847031

on 20 Mar 2008

The U.S. Copyright record (Registration Number: TX0006847031) dated 20 Mar 2008, pertains to an electronic file (eService) titled "Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner by Peter P. Greweling" created in 2006. The copyright holder is The Culinary Institute of America, known for their creative contributions in text registration. For any inquiries concerning this copyrighted material, kindly reach out to The Culinary Institute of America.

The Culinary Institute of America

Application Details

Registration Number

TX0006847031

Registration Date

3/20/2008

Year of Creation

2006

Agency Marc Code

DLC-CO

Record Status

New

Corporate Author

The Culinary Institute of America

Physical Description

Book, 388 p

First Publication Nation

United States

Corporate Authors

The Culinary Institute of America

Statements

Application Title Statement: Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner by Peter P. Greweling

Author Statement: The Culinary Institute of America employer for hire Citizenship: United States Authorship: Entire text excluding photographs

Statements

Application Title Statement: Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner by Peter P. Greweling

Author Statement: The Culinary Institute of America employer for hire Citizenship: United States Authorship: Entire text excluding photographs

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