The Rare Book Collection contains about 1,000 rare books related to culinary history, dating from the 16th century through the 20th century. Most are in English or French. Authors represented include Athenaeus, Jean Anthelme Brillat-Savarin, Marie Antonin Carême, Urbain Dubois, Auguste Escoffier, and Pierre Francois La Varenne.
The Culinary Institute of America | Conrad N. Hilton Library | 1946 Campus Drive | Hyde Park, NY 12538-1430
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