Check out our Reference Collection on the 3rd floor.
For our digital Reference, click here.
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
Erik Piepenburg explores how LGBTQ restaurants shaped, and continue to shape, generations of gay Americans.
More than 60 recipes for vegan butters, milks, creams, fresh and aged cheeses, and desserts from bestselling author, entrepreneur, and activist Miyoko Schinner.
Ixta Belfrage brings a glimpse of Brazil to the table with stunning photography from her travels and personal stories intertwined with delicious recipes.
A rollicking memoir that feels like sitting across the dinner table from someone who has seen it all - more than a story of one man's extraordinary life - it's a story of an evolving industry.
Peter J. Kim breaks down his philosophy of ramen in this approachable primer featuring 40+ transformative recipes.
Celebrate Khmer and Cambodian American cuisine with award-winning chef and restauranteur Nite Yun with over 100 recipes of the food she grew up and fell in love with over the years.
A love letter to the craft of chocolate-making and a gateway to mastering the art of chocolate from Memphis based chocolatier Phillip Ashley Rix.
The quintessential resource for anyone, from the casual diner to the ardent foodie, who wants to dine like a pro.
Uncomplicated dishes for starting with a humble ingredient – such as a carrot, cabbage, leek, tomato - and ending up with a delicious meal.
In this bold cookbook, UK MasterChef finalist Alexina Anatole shows how bitter flavors can elevate your cooking and add complexity and depth to a dish.
A celebration of the rich food histories and ancient cultures of Denmark, Sweden, Norway, Finland and Iceland with traditional ingredients prepared in contemporary ways.
Celebrate the diverse cuisine of Palestine with more than 100 plant-based and vegetarian recipes for festive meals, breads, desserts, and more.
A delectable novel following an ancient recipe for cheesecake as it spreads through the Upper West Side — from a conniving landlord to the old-school New Yorkers he’s trying to force out.
Chef Ryan Rondeno seamlessly blends the vibrant flavors of Creole cuisine with the fresh ethos of California cooking across over 100 unique recipes.
A celebration of locally and sustainably grown produce, whether traditional or innovative, that is at the heart of all our food cultures.
Journalist Michael Grunwald illuminates the climate problem at the center of our plates and the path to save our planet through better policy, technology, and behavior.
Simple, nostalgic recipes from Justin Burke - a trusted guide in the world of baking, the world of queerness, and the world of queer baking.
Featuring 50 easy-to-follow and customizable recipes for this foolproof pastry.
The owner and founder of one of America's best scoop shops brings his expertise and innovative flavors to this visually stunning, step-by-step cookbook.
Discover a holistic approach to food with India's leading nutritionist Rujuta Diwekar.
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
