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This link opens in a new windowFrom: "Library of Congress Classification." Wikipedia. Wikipedia Foundation. 5 March 2015. Web. 20 April 2015.
The Hilton Library has Open Stacks which means you can browse the shelves to select books.
The Library's book stacks are organized by the Library of Congress Classification. The book collection begins on the 4th floor of the library and continues down through the following two floors.
| Bldg. Level | Call Nos. | Subjects |
| 4th floor | A - HE | History (incl. food history & customs), psychology, economics. |
| 3rd floor | HF - TT | Wines, brewing, food processing, agriculture, science, business, social sciences, arts, literature. |
| 2nd floor | TX - Z | Culinary arts, cookbooks, baking and pastry, mixology. |
The majority of books on culinary arts are shelved in subclass TX of the Library of Congress Classification. Subcategories within this subclass include the following:
TX341-641 – Nutrition. Foods and food supply
TX642-840 – Cooking
TX851-885 – Dining-room service
TX901-946 – Hospitality industry. Hotels, clubs, restaurants. Food service
TX950-953 – Taverns, bars, saloons
Other useful call number subgroups for culinary topics include:
GT– Food history and customs
HD – Industries. Land Use. Labor
HF – Commerce
RM – Diets, healthy eating
SB – Farming, plant culture, gardening, viticulture
SF – Animal culture (cheese, dairy, poultry, meat, beekeeping, honey)
SH - Aquaculture
TP – Food processing & manufacturing, winemaking, brewing
Yevhen Klopotenko shares modern recipes for the dishes that best express Ukraine's unique culinary heritage and define the independent spirit of its people.
Over 100 simple recipes inspired by three generations of campfires, deer camps, and family gatherings spent in Northern Michigan.
The definitive guide to the food, drink, and lifestyle of southeastern France, featuring 100 recipes.
Learn the art of easy artisanal ice-cream making from the flavor experts at the LA-based popular ice cream chain Wanderlust Creamery.
All the showmanship of proper cocktail mixology brought to a no-alcohol drinks book including everything from high-end counterparts to well-loved favorites.
Chef Camille Becerra offers 125 fresh, natural dishes to boost one's mood with stunning beauty and one's body with plant-based, healthful ingredients.
Italian, American, and Italian-American recipes, from the revered baker of Ciao.
The first all-inclusive guide to cocktail mixers, with more than 100 recipes, from the James Beard Award-winning author of Meehan's Bartender Manual.
Chef and mixologist duo Sammy Monsour and Kass Wiggins share more than 120 recipes for their favorite seafood dishes and drinks from the coast.
Pocha invites you to bring the beating heart of Korea's food scene into your kitchen with 80 delicious recipes that take you on a journey through the narrow streets of Seoul.
A lyrical culinary journey that explores the stories of Black Appalachians through essays and recipes.
Anna Hezel cracks open the secrets of tinned seafood to teach you how to whip up quick, healthy-ish snacks and meals.
Discover the fascinating history of Black mixology and its enduring influence on drinking culture.
The hosts of Hunger Pangs show you the way to delicious Chinese cooking in this accessible cookbook.
Home-cooked Iranian American recipes from the mother-and-daughter duo Gita Sadeh and Roya Shariat.
A culinary travelogue infused with dark and savory legends from Russia’s kitchens.
The must-eat recipes from the best restaurants, chefs, food trucks, and more from across the country.
Personal reminiscences and stories from Gordon Ramsay, alongside 40 signature recipes.
Nancy Silverton's staple baking recipes.
James Park, food writer and chili crisp devotee, writes a love letter to his favorite ingredient in over 50 recipes.
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