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Delicious, simple, family recipes from around the world.
Explore a lifetime of recipes that capture the flavor and energy of Egypt, from celebrated chef Michael Mina.
An essential guide to baking that takes away the fear of baking failure by combining easy-to-follow, science-based advice.
Josh Noel unpacks a uniquely American tale - equal parts culture, business, and personal relationships - of this infamous Chicago liqueur.
Acclaimed food writer Khushbu Shah presents 125 recipes inspired by the cooking of Indian diaspora.
A guide to making easy, tasty meals when stressed, burned out, or exhausted.
A celebration of Japan's northernmost island and its distinct food culture.
Delicious recipes that bring punchy Singaporean flavours to simple home cooking.
Ben Mims presents 300 authentic recipes from 100 countries in this extraordinary collection of cookies and sweet bites.
This master class on Italy's most iconic ingredient presents 150 elegant, elevated recipes tested and perfected by Barilla.
Recipes encompassing the five main regions of the continent featuring both traditional and wildly innovative dishes.
Showcases an abundance of beloved royal recipes as well as essays about the chefs, customs, and predilections of royal kitchens.
Arms readers with 20 charts and 100 recipes that teach how to build a successful dish, while making ample room for creativity and personal preference.
Daniel Leader, owner of pioneering NY bakery Bread Alone, charts its legendary history and showcases its most beloved recipes.
Matty Matheson - acclaimed chef, actor, and executive producer of "The Bear" - redefines cooking’s iconic trinity.
Jimmy Ly and Yen Vo, owners of acclaimed restaurant Madame Vo, bring big, bold southern Vietnamese flavors to homestyle cooking.
Traditional Navajo recipes as well as global recipes with a Navajo spin.
Take a journey through Appalachia and beyond, discovering the depth and diversity of Southern cooking through the eyes of Ashleigh Shanti.
James Beard Award nominee Steve McHugh's definitive guide on curing and preserving your own jams, pickles, sauces, and more.
A definitive, joyful cookbook for cooks wanting to explore this trendy throwback ingredient.
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