Skip to Main Content

Books & Library Catalog: Find Books

Search Books

Omnivore BookSearch

Omnivore OneSearch Help Guide                    Advanced Search


Log in to the eBooks with your CIA username and password, the same as MainMenu and Moodle (not your full email.)


Textbooks in Library Reserve Collection

Checking Out Books

The Hilton Library has Open Stacks which means you can browse the shelves to select books.

  • Bring books to the Library Help Desk to check them out
  • Your CIA ID card is your library card
  • Loan periods for borrowing and renewing books:
    • Students - 4 weeks
    • Faculty & Staff - 3 months
  • You can view and renew your borrowed books in Omnivore. Sign In to your account.
  • If the book you need is not owned by the CIA Library, use Omnivore BookSearch to discover books;  click the button  Request Item through Interlibrary Loan and fill out the form. Learn more about ILL.
  • Research tip: How do I know if a book is scholarly?

Layout of the Hilton Library Book Stacks

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.

Culinary Call Numbers

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

New Arrivals

stuffed squid on a blue and white patterned plate

Malta : Mediterranean recipes from the islands

Author Simon Bajada captures the everyday food of Malta with 70 recipes showcasing the country's vibrant Mediterranean cuisine.

farm equipment working a field and a bowl of charred cabbage in béarnaise

Prairie : seasonal, farm-fresh recipes celebrating the canadian prairies

Tried-and-true seasonal recipes that will introduce Prairie flavours to your home kitchen.

silhouettes of wine bottles on a green background

Italian wine : the history, regions, and grapes of an iconic wine country

An introduction to the wines of Italy by region and grape, focusing on how the history of the country shaped Italian wines today.

illustrations of various ingredients labelled with suggestions

Perfectly good food : a totally achievable zero waste approach to home cooking

A cookbook/field guide for the thrifty chef, the environmentally mindful cook, and anyone looking to make the most of their ingredients.

the author seated at a table featuring vintage cookbooks and stand mixer

Baking yesteryear : the best recipes from the 1900s to the 1980s

A decade-by-decade collection of wild, wacky, and wonderful recipes from the 20th century.

olive branches on a blue background

A Middle Eastern pantry : essential ingredients for classic and contemporary recipes

A vivid and insightful exploration of Middle Eastern ingredients with 75 recipes and on-location photography.

bowls of kugel and collard greens on a white background

Kugels & collards : stories of food, family, and tradition in Jewish South Carolina

Rachel Gordin Barnett and Lyssa Kligman Harvey celebrate the unique and diverse food history of Jewish South Carolina.

ed and ryan mitchell posed behind a table filled with food

Ed Mitchell's barbeque

A barbeque expert and pitmaster shares the history, tradition, and his own methods of whole-hog barbeque and the essential dishes and sides to be made from it.

roasted cauliflower with shallot, yogurt, and pistachios

Sofreh : a contemporary approach to classic Persian cuisine

Containing more than 120 recipes, Sofreh brings together Iranian dishes new and old with their trademark bold herb and spice flavors.

illustration of an artichoke

Portico : cooking and feasting in Rome's Jewish kitchen

A captivating tour through Rome's centuries-old Jewish community with more than 100 simple, deeply flavorful, vegetable-forward recipes.

illustrations of pomegranates, artichokes, and flowers

Pomegranates & artichokes : a food journey from Iran to Italy

Explores the parallels that link Middle Eastern and Mediterranean food cultures with over 80 recipes.

illustration of paella on a yellow background

Paella : the original one-pan dish: over 50 recipes for the Spanish classic

A "how to" guide taking you through all the basic techniques and ingredients with over 50 easy-to-follow recipes.

hands holding a grilled seafood arepa

Arepa : classic & contemporary recipes for Venezuela's daily bread

Flavorful recipes for filled arepas as well as appetizers and drinks to accompany them.

egg rolls on a green plate and a glass of ice tea with lemon

Egg rolls & sweet tea : Asian inspired, southern style

Southern foodways intersect with various Asian-American tastes in this fusion cookbook of 100 recipes celebrating inclusivity and diversity at the dinner table.

closeup photograph of honeycomb

Honey : recipes from a beekeeper's kitchen

An homage to honey and its deliciously distinct varietals from around the globe.

various plates of food being held by hands

The World Central Kitchen cookbook : feeding humanity, feeding hope

Recipes inspired by the places WCK has cooked following disasters with inspiring narratives from chefs and volunteers on the front lines.

illustration of a deli worker slicing salmon behind a counter

The Jewish deli : an illustrated guide to the chosen food

A graphic history of the Jewish delicatessen, what can be found behind deli counters, and the stories and culture surrounding the food.

photographs of various pies on an off-white background

50 pies, 50 states : an immigrant's love letter to the United States through pie

An Asian immigrant and home baker presents a love letter to her adopted country with recipes for pies from every state.

stylized lineart of cups, bowls, and fruit

Company : the radically casual art of cooking for others

A year of inventive recipes and twenty menus for the "let's do it at my house" set - from intimate dinner parties to larger holiday feasts.

illustrated foods on a maroon background

The cook and the rabbi : recipes and stories to celebrate the Jewish holidays

A delicious exploration of the Jewish holidays, with illuminating conversations and meals shared by friends.

The Culinary Institute of America | Conrad N. Hilton Library | 1946 Campus Drive | Hyde Park, NY 12538-1430
Telephone: 845-451-1747 | Email: