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Checking Out Books

The Hilton Library has Open Stacks which means you can browse the shelves to select books.

  • Bring books to the Library Help Desk to check them out
  • Your CIA ID card is your library card
  • Loan periods for borrowing and renewing books:
    • Students - 4 weeks
    • Faculty & Staff - 3 months
  • You can view and renew your borrowed books in Omnivore. Sign In to your account.
  • If the book you need is not owned by the CIA Library, use Omnivore BookSearch to discover books;  click the button  Request Item through Interlibrary Loan and fill out the form. Learn more about ILL.
  • Research tip: How do I know if a book is scholarly?

Layout of the Hilton Library Book Stacks

The Library's book stacks are organized by the Library of Congress Classification.  The book collection begins on the 4th floor of the library and continues down through the following two floors. 

Bldg. Level    Call Nos.    Subjects
4th floor A - HE History (incl. food history & customs), psychology, economics.
3rd floor    HF - TT Wines, brewing, food processing, agriculture, science, business, social sciences, arts, literature.
2nd floor TX - Z Culinary arts, cookbooks, baking and pastry, mixology.

Culinary Call Numbers

The majority of books on culinary arts are shelved in subclass TX of the Library of Congress Classification.  Subcategories within this subclass include the following:

      TX341-641 – Nutrition. Foods and food supply

      TX642-840 Cooking

      TX851-885 – Dining-room service

      TX901-946 – Hospitality industry. Hotels, clubs, restaurants.  Food service

      TX950-953 – Taverns, bars, saloons  

Other useful call number subgroups for culinary topics include:

      GT– Food history and customs

      HD – Industries. Land Use. Labor

      HF – Commerce

      RM – Diets, healthy eating

      SB – Farming, plant culture, gardening, viticulture

      SF – Animal culture (cheese, dairy, poultry, meat, beekeeping, honey)

      SH - Aquaculture

      TP – Food processing & manufacturing, winemaking, brewing

New Books

Bon Appetit

Bon Appetit

The perfect Thanksgiving: how the Bon Appetit Test Kitchen tackles the year's biggest meal.

Decanter

Decanter

Spain 2019: the Decanter guide to its wines, regions, and styles.

Food & Wine

Food & Wine

The Thanksgiving issue: 41 new recipes to elevate your holiday feast.

Saveur

Saveur

Food doesn't care about borders: how Mexican pozole, Turkish kebabs, and pad thai traveled the world.

The SOMM Journal

The SOMM Journal

Climbing the ladder of success: Vintage Wine Estates' Terry Wheatley is coaching tomorrow's beverage leaders to the top.

Anthony Bourdain Remembered

Anthony Bourdain Remembered

A moving and insightful collection of quotes, memories, and images celebrating the life of Anthony Bourdain.

Food Studies (book)

Food Studies

Offering a unique, innovative approach to learning and teaching, Willa Zhen presents creative hands-on activities that can easily be done in a traditional classroom. 

Tiffin

Tiffin

Tiffin encompasses recipes from across the continent, where flavors vary from coconut and tamarind to curry and masala and everything in between.

Wookwan's Korean Temple Food

Wookwan's Korean Temple Food

Wookwan introduces the reader to Korean temple food, what it means to care for the ingredients at each step of preparation, and the three key principles of cooking temple food.

Notes from a Young Black Chef (book)

Notes from a Young Black Chef

In this inspiring memoir, Kwame Onwuachi (James Beard Foundation's 2019 Rising Star Chef of the Year) shares the remarkable story of his culinary coming-of-age.

On Food and Cooking

On Food and Cooking

Hailed by Time magazine as "a minor masterpiece," On Food and Cooking is the culinary bible for food lovers and professional chefs worldwide.

Clean Meat

Clean Meat

Paul Shapiro gives you a front-row seat for the wild story of the race to create and commercialize cleaner, safer, sustainable meat--real meat--without the animals. 

The Drops of God (book)

The Drops of God

"Reading about wine has never been so weird, wild and exhilarating." -- Wine & Spirits magazine.

Food and Foodways in Italy from 1861 to the Present

Food and Foodways in Italy from 1861 to the Present

This book tells the story of Italian food in all its geographical, cultural & social diversity from the nineteenth century to the present.

Pot in Pans: A History of Eating Week

Pot in Pans

Pot in Pans: A History of Eating Weed is a comprehensive history of cannabis as a unique culinary ingredient, from ancient India and Persia to today's explosive new market. 

Wine Folly: Magnum Edition

Wine Folly: Magnum Edition

The expanded wine guide from the creators of WineFolly.com, packed with new information for devotees and newbies alike. 

The Art of Flavor

The Art of Flavor

Two masters of composition - a chef and a perfumer - present a revolutionary new approach to creating delicious food.   

Bangkok

Bangkok

Award-winning author Leela Punyaratabandhu offers 120 recipes that capture the true spirit of the city-from heirloom family dishes to restaurant classics to everyday street eats to modern cosmopolitan fare.

Gastrophysics : The New Science of Eating

Gastrophysics : The New Science of Eating

The science behind a good meal: all the sounds, sights, and tastes that make us like what we're eating--and want to eat more. 

The Sommelier's Atlas of Taste

The Sommelier's Atlas of Taste

Noted experts Rajat Parr and Jordan Mackay share everything they've learned in their decades of tasting wine, resulting in an in-depth study of the world's greatest wine regions.


The Culinary Institute of America | Conrad N. Hilton Library | 1946 Campus Drive | Hyde Park, NY 12538-1430
Telephone: 845-451-1747 | Email: library@culinary.edu