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Knock-out recipes for award-winning, Philadelphia-style pizzas and more, from Down North, the pizzeria owned and operated exclusively by formerly incarcerated people.
A transportive, highly personal cookbook of 100 West African-influenced recipes and stories from Top Chef finalist Eric Adjepong.
Take your tinned fish game to the next level with 80 recipes for meals for one, picnics in the park, sunny breakfasts, and more.
Discover the art of miniature drinks that pack a full punch and create cocktail flights at home with more than 60 small pours.
Jan Brandenburg updates the meals of her eastern Kentucky childhood to make them veg-friendly.
Kiera Wright-Ruiz connects to her Latinx roots with recipes and stories from the diaspora.
Expert forager Whitney Johnson's guide to North American edible fungi.
Marie Mitchell presents 80 recipes to understand and celebrate the Caribbean and its diaspora.
Nadiya Hussain shares a host of creative timesavers, including trusty batch-cooking and meal-prepping ideas.
A cookbook containing 100 iconic and beloved Italian-American recipes from the last century.
A celebration of California home cooking with 130 recipes and more than 300 photos that capture the beauty, magic, and bounty of the coast.
Author, culinary anthropologist, and Nigerian native Ozoz Sokoh celebrates classic and traditional Nigerian cuisine, through the lens of the home cooks, with recipes from all six regions.
America's Test Kitchen takes the guesswork out of baking on a smaller scale by reengineering all your favorite baked goods.
Recipes that blend Iranian dishes with global cuisines accompanied by stories of Omid Roustaei's life and culinary journey from Iran to the US.
A tour across the five boroughs to celebrate the most iconic dishes in New York City.
Melissa Weller shares her best recipes for consistently making the highest quality breads.
Collection of over 300 traditional and innovative recipes from around the globe for novice bakers and seasoned professionals alike.
Join Caroline Eden as she cooks recipes from her travels, reflects on past adventures, and contemplates the kitchen's unique ability to tell human stories.
Your guide to creating fresh food menus that taste good, drive sales, and deliver profit, from industry veteran Renee Guilbault.
Advice on how to have a rewarding career in food from Renee Guilbault.
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