The Hilton Library has Open Stacks which means you can browse the shelves to select books.
Log in to the eBooks with your CIA username and password, the same as MainMenu and Moodle (not your full email.)
Fiction and Non-Fiction Audiobooks
Access full-text ebooks from a variety of publishers.
A growing collection of scholarly, reference and professional eBooks in culinary studies and more. Access online--anywhere, anytime.
Fiction and Non-Fiction Audiobooks
From: "Library of Congress Classification." Wikipedia. Wikipedia Foundation. 5 March 2015. Web. 20 April 2015.
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.
Over 100 of Renee Erickson's best recipes alongside essays that connect the dots between creative practices and the food she cooks.
A collection of 100-plus unfussy recipes from the founder of Milk Bar and inspired by the hit online community Bake Club.
Teaches you recipes and techniques to make delicious meals at a moment's notice, turn pantry staples and prepared foods into dinners fit for company, and how to stock your kitchen like a pro.
Bonny Reichert reflects on pivotal moments in her life and how food served as a symbol of joy, survival, and identity.
Over 80 recipes from Luke Powell, co-owner of restaurant turned smallgoods wholesaler LP's Quality Meats.
Showcases the unique cuisine of Malaysia through 100 staple recipes from street food classics to homestyle cooking.
Pastry chef Elana Pearlman teaches you how to master baking both sweet and savory babka.
Discover the secrets of Le Cordon Bleu's confectioners and chocolate makers to create truffles, pralines, marshmallows, berlingots, nougats, caramels and more.
Bold Mediterranean flavors and vegetable-centric California cuisine from Kismet in Los Angeles.
Betül Tunç of Turkuaz Kitchen shares 85 recipes for sweet and savory doughs and the dishes to make with them.
In this dazzling and wholly original cookbook, culinary authority Sonoko Sakai redefines what Japanese cooking can be.
Social media storyteller and food influencer Justine Doiron shares how to find your cooking style through 100 approachable and innovative recipes.
James Beard Award-winning food writer and cook Irina Georgescu takes you on a gastronomic adventure along the Danube River.
Full of simple Mediterranean recipes inspired by the Georgina Hayden's Greek-Cypriot roots and travels.
An accessible collection of 50 sauce recipes organized by flavor profile (herby, sweet, spicy, savory, and more).
Explore the eight powerful techniques that unlock a flexible, modern approach to Chinese cooking with this collection of recipes from Betty Liu.
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
