Skip to Main Content
It looks like you're using Internet Explorer 11 or older. This website works best with modern browsers such as the latest versions of Chrome, Firefox, Safari, and Edge. If you continue with this browser, you may see unexpected results.

Books & Library Catalog: Find Books

Search Books

Omnivore BookSearch


Omnivore OneSearch Help Guide                    Advanced Search

E-Books

Log in to the eBooks with your CIA username and password, the same as MainMenu and Moodle (not your full email.)

Audiobooks

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

illustrations of small plates of food

Snacks for dinner : small bites, full plates, can't lose

The author of Start Simple redefines "dinner" in this creative cookbook that elevates snacks and grazing foods to main-course status.

hands cutting a chocolate cake with a knife

A good day to bake : simple baking recipes for every mood

Over 70 recipes that embrace simplicity, mindfulness, and the therapeutic comforts of baking.

hamburger on white background

Superiority Burger cookbook : the vegetarian hamburger is now delicious

Lays bare the secrets of America’s most talked-about vegetarian restaurant with over 90 recipes.

blue and white aprons hanging on a wall

The French Laundry, Per Se

Meticulously detailed recipes for 70 dishes from the kitchens of Thomas Keller’s celebrated restaurants.

an ancient Egyptian style figure pouring beer into a cup held by another

Beer : a global journey through the past and present

A worldwide perspective on the dynamic origin and impact of beer and its continued importance among Indigenous societies today.

hand holding a citrus fruit

How we eat : the brave new world of food and drink

A global expert on consumer behavior explores how our food -  from where it's grown to how we buy it - is transforming.

black book cover with images of mushrooms and fungi

Entangled life : how fungi make our worlds, change our minds & shape our futures

Biologist Merlin Sheldrake reveals how fungi are changing our understanding of how life works.

blue book cover with image of burning incense stick

Nose dive : a field guide to the world's smells

An extensive exploration of the long-overlooked world of smell from James Beard Award-winning author, Harold McGee.

image of Anna Olson in front of a wooden counter

Baking day with Anna Olson : recipes to bake together.

Canada's baking sweetheart returns with an essential guide to baking for and with those you love.

red book cover with cocktails

Watermelon and Red Birds : A Cookbook for Juneteenth and Black Celebrations

The very first cookbook to celebrate Juneteenth, from food writer and cookbook author Nicole A. Taylor.

white book cover with cartoon onigiri

Onigiri : Japanese rice balls made easy!

Ai Watanabe and Samuel Trifot, founders of the popular restaurant Gili-Gili, present thirty-six delicious recipes showcasing the irresistible and versatile onigiri.

book cover with nutmeg plant

The nutmeg trail : recipes and stories along the ancient spice routes

Eleanor Ford uses recipes as maps as she takes readers on a culinary journey through history.

colorful book cover with geometric pattern

Saka Saka : adventures in African cooking, south of the Sahara

Chef Anto showcases African cuisines through 80 recipes from Gabon, Senegal, Ivory Coast, Cameroon, Congo, and Ethiopia.

book cover with plant motif

Ammu : Indian home-cooking to nourish your soul

A new cookbook from the star of Netflix's Chef's Table featuring comforting aromatic Indian flavors.

book cover with a hand squeezing a lemon over a dish

My America : recipes from a young Black chef

A cookbook celebrating the food of the African diaspora from the James Beard Award-winning author of Notes from a Young Black Chef.

book cover with a white and blue tile pattern

Portugal : the cookbook

Celebrate Portugal's vibrant, globally-influenced - and influential - food culture via more than 550 classic and contemporary recipes.

black book cover with a simple illustration of a wok

The wok : recipes and techniques

Author J. Kenji LoĢpez-Alt returns with the definitive English-language guide to the science and technique of cooking in a wok.

book cover with cooked chicken on a decorative plate

Korean American : food that tastes like home

An homage to what it means to be Korean American with more than 85 recipes that explore new culinary traditions.

book cover

Simply Julia : 110 easy recipes for healthy comfort food

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.

red book cover with wheat design

The world atlas of beer : the essential guide to the beers of the world

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