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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

plates of various dishes on top of colorful tablecloths

Desified : delicious recipes for Ramadan, Eid, & every day

A celebration of South Asian flavors and spices with over 90 recipes to break your fast or simply eat well throughout the year.

biscuits alongside a 19th century photograph of an African American woman

Praisesong for the kitchen ghosts : stories and recipes from five generations of Black country cooks

A lyrical culinary journey that explores the stories of Black Appalachians through essays and recipes.

plates of fish dishes on a blue and yellow background

Tin to table : fancy, snacky recipes for tin-thusiasts and a-fish-ionados

Anna Hezel cracks open the secrets of tinned seafood to teach you how to whip up quick, healthy-ish snacks and meals.

a cocktail in a highball glass garnished with an orange peel

Juke joints, jazz clubs & juice : cocktails from two centuries of African American cookbooks

Discover the fascinating history of Black mixology and its enduring influence on drinking culture.

chopsticks grasping shu mai in a small blue bowl

A very Chinese cookbook : 100 recipes from China & not China (but still really Chinese)

The hosts of Hunger Pangs show you the way to delicious Chinese cooking in this accessible cookbook.

plates of various dishes on an off-white background

Maman & me : recipes from our Iranian American family

Home-cooked Iranian American recipes from the mother-and-daughter duo Gita Sadeh and Roya Shariat.

illustration of an architectural onion dome being used as a food cloche

What's cooking in the Kremlin : from Rasputin to Putin, how Russia built an empire with a knife and fork

A culinary travelogue infused with dark and savory legends from Russia’s kitchens.

white fork stabbing into the book title on a yellow background

Eater : 100 essential restaurant recipes : from the authority on where to eat and why it matters

The must-eat recipes from the best restaurants, chefs, food trucks, and more from across the country.

gray background with gold text

Restaurant Gordon Ramsay : a story of excellence

Personal reminiscences and stories from Gordon Ramsay, alongside 40 signature recipes.

illustration of a red octopus wearing a hachimaki and holding a skewer of meat

Rintaro : Japanese food from an izakaya in California

The debut cookbook from groundbreaking restaurant Rintaro, translating the experience of a Tokyo izakaya to the home kitchen.

a spoon scooping chili crisp

Chili crisp : 50+ recipes to satisfy your spicy, crunchy, garlicky cravings

James Park, food writer and chili crisp devotee, writes a love letter to his favorite ingredient in over 50 recipes.

red and black cover with gold lettering

Signature cocktails

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.

bowls and plates of Taiwanese food against a green background

Made in Taiwan : recipes and stories from the island nation

Taipei-based food journalist Clarissa Wei celebrates the island nation's unique culinary identity with essays and more than 100 recipes.

image of woman affixing an apron near a diner counter

Diner : day for night

Andrew Tarlow, the acclaimed restaurant owner behind Marlow Collective, shares a personal look at his first restaurant that started it all.

hands holding a bowl of food over a marble countertop

Simply West African : easy, joyful recipes for every kitchen

Experience the vibrant cuisines of West Africa any night of the week with 80 easy, accessible recipes.

The Culinary Institute of America | Conrad N. Hilton Library | 1946 Campus Drive | Hyde Park, NY 12538-1430
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