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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
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.
Learn how to easily prepare the tastiest hallmark dishes of Sicily with this collection of recipes curated by Enza Genovese.
An irresistible celebration of veg-forward Middle Eastern- and Mediterranean-inspired recipes from the creator of Eden Eats.
From the chef behind the groundbreaking Brooklyn restaurant Bonnie's comes 100 recipes that showcase his unique mashups of American and Cantonese classics.
José Pizarro takes inspiration from the whole of Spain, featuring 'greatest hits'-type recipes - paella, tortilla, croquetas, classic stews, desserts and more.
An incredible journey through the social and culinary history of the Caribbean, with recipes from every nation.
A clear, approachable guide to the world of sesame, from halva and tahini to togarashi, gomasio, and furikake, with 100 vegetarian-forward recipes.
An array of recipes that highlight the best of the region's produce, meats, dairy, wild game, and foraged foods.
This evocative volume looks at the history, customs, and local ingredients of Morocco and presents a mouthwatering selection of more than 145 classic recipes.
The origin story of American food and how Indigenous, European, and African traditions intertwined to form an entirely new cuisine, with over 100 recipes for the modern home cook.
James Beard award-winning chef Nina Compton shares recipes and stories inspired by her culinary journey.
Equal parts culinary history and cookbook, Olvera presents an in-depth exploration of the taco's history alongside 100 recipes designed for home cooks.
The coffee drinker's guide to the dizzying array of terms and techniques, equipment and varieties that go into creating the perfect cup.
Celebrated culinary writer John Birdsall's expansive, audacious excavation of the roots of modern queer identity and food culture.
B. Dylan Hollis takes you on a delicious road trip across the US to uncover the history of nostalgic local favorites.
Explore Eastern European food culture and identity, through over 80 delicious recipes.
Veteran cookbook writer Casey Elsass takes the stress out of the partygoer's eternal dilemma with 75 crowd-pleasing recipes.
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
