Log in to the eBooks with your CIA username and password, the same as MainMenu and Moodle (not your full email.)
From: "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
The author of Start Simple redefines "dinner" in this creative cookbook that elevates snacks and grazing foods to main-course status.
Over 70 recipes that embrace simplicity, mindfulness, and the therapeutic comforts of baking.
Lays bare the secrets of America’s most talked-about vegetarian restaurant with over 90 recipes.
Meticulously detailed recipes for 70 dishes from the kitchens of Thomas Keller’s celebrated restaurants.
A worldwide perspective on the dynamic origin and impact of beer and its continued importance among Indigenous societies today.
A global expert on consumer behavior explores how our food - from where it's grown to how we buy it - is transforming.
Biologist Merlin Sheldrake reveals how fungi are changing our understanding of how life works.
An extensive exploration of the long-overlooked world of smell from James Beard Award-winning author, Harold McGee.
Canada's baking sweetheart returns with an essential guide to baking for and with those you love.
The very first cookbook to celebrate Juneteenth, from food writer and cookbook author Nicole A. Taylor.
Ai Watanabe and Samuel Trifot, founders of the popular restaurant Gili-Gili, present thirty-six delicious recipes showcasing the irresistible and versatile onigiri.
Eleanor Ford uses recipes as maps as she takes readers on a culinary journey through history.
Chef Anto showcases African cuisines through 80 recipes from Gabon, Senegal, Ivory Coast, Cameroon, Congo, and Ethiopia.
A new cookbook from the star of Netflix's Chef's Table featuring comforting aromatic Indian flavors.
A cookbook celebrating the food of the African diaspora from the James Beard Award-winning author of Notes from a Young Black Chef.
Celebrate Portugal's vibrant, globally-influenced - and influential - food culture via more than 550 classic and contemporary recipes.
Author J. Kenji LoĢpez-Alt returns with the definitive English-language guide to the science and technique of cooking in a wok.
An homage to what it means to be Korean American with more than 85 recipes that explore new culinary traditions.
A new collection from Julia Turshen of simple yet inspired recipes for the kind of flavorful yet unfussy food we all want to make at home.
The definitive guide to world beer fully updated for a third edition.
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
