Log in to the eBooks with your CIA username and password, the same as MainMenu and Moodle (not your full email.)
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
A celebration of South Asian flavors and spices with over 90 recipes to break your fast or simply eat well throughout the year.
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.
Discover 80 easy-to-make recipes perfect for the month of Ramadan.
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.
Fehribach surveys the diversity of localist food practices in the Midwest.
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.
Garner serves up the intertwined pleasures of books and food.
Personal reminiscences and stories from Gordon Ramsay, alongside 40 signature recipes.
Nancy Silverton's staple baking recipes.
The debut cookbook from groundbreaking restaurant Rintaro, translating the experience of a Tokyo izakaya to the home kitchen.
James Park, food writer and chili crisp devotee, writes a love letter to his favorite ingredient in over 50 recipes.
A collection of the most celebrated cocktails - from well-known classics such as the Bellini, to the up-to-the-minute Twin Cities from New York's ultra-hip Dead Rabbit bar.
Taipei-based food journalist Clarissa Wei celebrates the island nation's unique culinary identity with essays and more than 100 recipes.
Andrew Tarlow, the acclaimed restaurant owner behind Marlow Collective, shares a personal look at his first restaurant that started it all.
Experience the vibrant cuisines of West Africa any night of the week with 80 easy, accessible recipes.
Choosing, tasting, sharing, and pairing the world's great cheeses.
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