Skip to Main Content

Books & Library Catalog: Find Books

Search Books

Omnivore BookSearch

Omnivore OneSearch Help Guide                    Advanced Search


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


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

turquoise bowl of harira on a yellow background

Eating from our roots : 80+ healthy home-cooked favorites from cultures around the world

A love letter to the globe that celebrates nourishing dishes.

many small plates against a white background

Learning Korean : recipes for home cooking

New flavors, techniques, and ways to enjoy one of the world’s greatest cuisines are revealed by award winning chef Peter Serpico.

hand pouring syrup on chicken and waffles

Caught snackin' : more than 100 recipes for any occasion

Make simple and satisfying recipes from the popular TikTok account Caught Snackin' in 30 minutes or less.

gold embossed image of wings

Parsi : from Persia to Bombay : recipes & tales from the ancient culture

A journey into the world of Parsi culture through food, feasts, and family favorites.

slab of vegan meat with grill marks held up via a carving fork

Fake meat : real food for vegan appetites

Demonstrates how to make vegan meats at home in a collection of 125 recipes sure to satisfy every kind of meat craving.

everything bagel with cream cheese and lox

Bagels, schmears, and a nice piece of fish : a whole brunch of recipes to make at home

Demystifies bagel-making with a straightforward technique.

black background with an iridescent croissant motif

Lune : croissants all day, all night

The debut cookbook from Lune, a world-renowned croissant bakery in Australia.

a plate of spaghetti

Felidia : recipes from my flagship restaurant

Lidia Bastianich shares the timeless recipes that have made her flagship restaurant, Felidia, a New York City dining legend for almost four decades.

atoms revolving around a martini glass

Midcentury cocktails : history, lore, and recipes from America's atomic age

A history of cocktails from the era of new interstate highways, sprouting suburbs, and atomic engineering.

off white background with title in gold

Forever Beirut : recipes and stories from the heart of Lebanon

A collection of 100 easy-to-prepare recipes that celebrate Beirut's rich culinary heritage.

a cocktail and a plate of food

Bar menu : 100+ drinking food recipes for cocktail hours at home

André Darlington serves up creative bites and reimagined classics from around the globe.

yellow book cover with an image of a pizza

Roberta's : still cookin'

A deep dive into the kaleidoscopic world of food and spirits that the cult restaurant is known for.

the author's face partially obscured by the book title

Taste : my life through food

An intimate and charming memoir of life in and out of the kitchen from award-winning actor and food obsessive Stanley Tucci.

painting of a rooster

Art of the chicken : a master chef's paintings, stories, and recipes of the humble bird

Chef Jacques Pépin celebrates his lifelong love of chickens.

illustrated fish on a red background

Take one fish : the new school of scale-to-tail cooking and eating

Chef Josh Niland reveals the true culinary potential of 15 global varieties of fish with 60 recipes.

bowls of ingredients on a dark background

The orishirishi cookbook : selected Nigerian recipes from the Orishirishi Kitchen at Bogobiri House

A comprehensive guide to Nigerian cuisine with tips to prepare some of the finest delicacies out of Africa.

image of sandwich on thick cut bread

Turkey and the Wolf : flavor trippin' in New Orleans

An irreverent, fun, and flavorful book of 95 Southern-influenced recipes that put a playful spin on classic country store fare.

a shrimp being held up in front of a body of water

Mosquito Supper Club : Cajun recipes from a disappearing bayou

Chef Melissa Martin documents the recipes, ingredients, and customs of the Cajun people.

chinese baked goods on a tray

Mooncakes + milk bread : sweet & savory recipes inspired by Chinese bakeries

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: