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Faculty Publications & Scholarship

Scholarly & Professional Works by the Faculty of the Culinary Institute of America

Faculty Scholarship & Professional Works

The CIA Library is proud to share the professional & scholarly works of our faculty. 

This guide provides a list of books, articles in scholarly & professional journals, chapters in books, entries in encyclopedias, and other publications.

Whenever possible, we provide a link to the full-text or to the catalog record for the item in Omnivore.


Share Your Work

CIA Faculty ~

To share your publication or other work with the CIA Community, please contact Jon Grennan, Library Director, jon.grennan@culinary.edu, 845-451-1323.

How to Purchase a CIA Publication

Shop The Culinary Institute of America's Book and DVD Store

shop.ciaprochef.com

From basic and advanced culinary skills, to breads and confections, to service and restaurant management, the CIA's multimedia training materials and books are designed for both foodservice professionals and food enthusiasts. Use our books and DVDs to introduce a topic, learn a technique, make a recipe for guests, or as reference materials in your kitchens or training libraries. With over 60 years of expertise in culinary education behind our products, we give you information that is clear, concise, and results-oriented.


The Culinary Institute of America | Conrad N. Hilton Library | 1946 Campus Drive | Hyde Park, NY 12538-1430
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