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Log in to the eBooks with your CIA username and password, the same as MainMenu and Moodle (not your full email.)
Access over 35,000 full-text eBooks from a variety of publishers. Use the online reader to read, search, cite and create a bookshelf. eBook Central is compatible with text-to-speech applications/extensions.
A growing collection of scholarly, reference and professional eBooks in culinary studies and more. Use the online reader to read, search, cite and create a bookshelf. eBook reader is compatible with text-to-speech applications/extensions.
Fiction and Non-Fiction Audiobooks
Fiction and Non-Fiction Audiobooks
Celebrated culinary writer John Birdsall's expansive, audacious excavation of the roots of modern queer identity and food culture.
B. Dylan Hollis takes you on a delicious road trip across the US to uncover the history of nostalgic local favorites.
Explore Eastern European food culture and identity, through over 80 delicious recipes.
Veteran cookbook writer Casey Elsass takes the stress out of the partygoer's eternal dilemma with 75 crowd-pleasing recipes.
Cooking instructor Makenna Held shares 150 recipes, developed and photographed at La Pitchoune, that pay homage to the serenity of Southern France.
An enthralling, intimate collection of essays and over 75 recipes exploring the history of eight countries to understand the impact of geopolitical conflict and its outcomes on cuisine and food systems.
In this baking bible Nicole Rucker shares the accessible, unfussy recipes that made her name in a celebration of the delights that abound when these two simple ingredients come together.
Rawia Bishara, chef and owner of the iconic Brooklyn restaurant Tanoreen, shares the flavors of her Palestinian childhood in Nazareth in this new expanded edition of Olives, Lemons and Za'atar.
Caroline Eden offers readers rare insights into the culture and food of Armenia and Georgia with meticulously researched histories, compelling stories, and more than 30 recipes from her travels.
Hisham Assaad shows you the best the city has to offer, with accessible, delicious recipes, ranging from the classics to more modern fare.
A celebration of South Asian flavors by Pooja Bavishi, the founder of acclaimed Malai ice cream.
Join the Hebridean Baker on an irresistible culinary voyage to the heart of Scotland's islands that will inspire you in the kitchen.
The ultimate guide to the world of tequila, for margarita lovers to 100 percent agave sippers and everyone in between.
Join Michelin-starred chef Rohit Ghai in a celebration of the incredible flavours and local delicacies of 10 regions of India.
Cathy Whims brings together dishes from Italy's many and varied regions, united by her masterful interpretation of cucina povera.
Breathtaking recipes for everything from Sponges to Lamingtons to Cheesecakes and Friands, all fitting within that most basic of baking items - a round cake tin.
Over 80 recipes from food blogger Hetal Vasavada that meld traditional Indian flavors with Western baking techniques.
A collection of vegetable-forward recipes inspired by Choi's personal approach to healthier eating.
Over 100 recipes, stories, and traditions from the intersection of the African and Jewish diasporas.
An expert guide to making and eating real Scandinavian-style open sandwiches.
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
