Skip to main content

Welcome to the CIA Library

Omnivore OneSearch


Omnivore OneSearch Help Guide                    Advanced Search

Omnivore BookSearch


Omnivore OneSearch Help Guide                    Advanced Search

Omnivore ArticleSearch

 
Omnivore OneSearch Help Guide                    Advanced Search


Off-Campus? Set up CIA Library Links in Google

Find Textbooks in Course Reserves

  • Ask at the Help Desk to borrow Reserve Books
  • Library Use Only: Reserve Books can be used in the Library for a 3 hour loan period

Sign In My Library Account in Omnivore

Loading ...
 Library Help Desk:           845-451-1747  Library Learning Commons:          845-451-1298
 Research Help:                 845-451-1757  Hilton Computer Lab:                     845-451-1756
 Archives:                           845-451-1270  Library Director:                              845-451-1323
   Conrad N. Hilton Library (New York)    845-451-1747
   Margie Schubert Library (California)    707-967-2406
   CIA Texas Library    210-554-6465
   CIA Singapore Libraries    (65) 6780 5772

View Hours & Information

Weekly & Monthly Hours for the Hilton Library, Archives, Learning Commons, and Student Lab.

Staff Contact Information & Locations Staff phone numbers & email and directions to locations within the Conrad N. Hilton Library

Loading ...

Highlights

December Book Display
Archives
Ask a Librarian

LibCalendar

New Books

Bon Appetit

Bon Appetit

The Holiday Issue.

Decanter

Decanter

The most exciting wines of 2019!

Food & Wine

Food & Wine

How to holiday.  You have parties; Food & Wine has recipes.

Saveur

Saveur

The 25th anniversary issue with Saveur's best recipes of all time!

The SOMM Journal

The SOMM Journal

In the midst of a renaissance, wines of Israel offer a diversity and history few regions can claim.

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