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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
A love letter to the globe that celebrates nourishing dishes.
New flavors, techniques, and ways to enjoy one of the world’s greatest cuisines are revealed by award winning chef Peter Serpico.
Make simple and satisfying recipes from the popular TikTok account Caught Snackin' in 30 minutes or less.
A journey into the world of Parsi culture through food, feasts, and family favorites.
Demonstrates how to make vegan meats at home in a collection of 125 recipes sure to satisfy every kind of meat craving.
Demystifies bagel-making with a straightforward technique.
The debut cookbook from Lune, a world-renowned croissant bakery in Australia.
Lidia Bastianich shares the timeless recipes that have made her flagship restaurant, Felidia, a New York City dining legend for almost four decades.
A history of cocktails from the era of new interstate highways, sprouting suburbs, and atomic engineering.
A collection of 100 easy-to-prepare recipes that celebrate Beirut's rich culinary heritage.
André Darlington serves up creative bites and reimagined classics from around the globe.
A deep dive into the kaleidoscopic world of food and spirits that the cult restaurant is known for.
Over 80 taste of home recipes from more than 40 countries.
An intimate and charming memoir of life in and out of the kitchen from award-winning actor and food obsessive Stanley Tucci.
Chef Jacques Pépin celebrates his lifelong love of chickens.
Chef Josh Niland reveals the true culinary potential of 15 global varieties of fish with 60 recipes.
A comprehensive guide to Nigerian cuisine with tips to prepare some of the finest delicacies out of Africa.
An irreverent, fun, and flavorful book of 95 Southern-influenced recipes that put a playful spin on classic country store fare.
Chef Melissa Martin documents the recipes, ingredients, and customs of the Cajun people.
Food blogger Kristina Cho's unique twists on traditional Chinese baked goods.
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
