Check out our Reference Collection on the 3rd floor.
For our digital Reference, click here.
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
John T. Edge tells the story of how food and restaurants helped him heal from the racism ingrained in his Southern roots - and give him hope for the possibility of reckoning with our nation's painful history.
A deep dive into the social, economic, cultural, legislative, and demographic forces that have reshaped our world and made us all foodies.
Acclaimed American chef Jeremy Fox's eagerly awaited sequel to the global bestseller 'On Vegetables,' featuring more than 160 recipes for the home cook and creative carnivore.
A curated collection of legendary chef Jacques Pépin's two premier passions in life: his favorite recipes and signature artworks.
From the legendary New York destination for Jewish appetizing, a beautiful and inspiring cookbook that encompasses history, tradition, and absolutely delicious food.
Chef Noor Murad offers over 100 recipes as an ode to the food she grew up eating — traditional flavors and modern dishes from Bahrain, the surrounding Middle East, and beyond.
Authoritative, comprehensive, and gloriously illustrated, Introduction to Japanese Cuisine is the first volume in a new, definitive series on the art of Japanese food.
The second in a multi-volume series created by the renowned Japanese Culinary Academy covering all the fundamentals of Japanese cuisine and its cultural context.
Erik Piepenburg explores how LGBTQ restaurants shaped, and continue to shape, generations of gay Americans.
More than 60 recipes for vegan butters, milks, creams, fresh and aged cheeses, and desserts from bestselling author, entrepreneur, and activist Miyoko Schinner.
Ixta Belfrage brings a glimpse of Brazil to the table with stunning photography from her travels and personal stories intertwined with delicious recipes.
A rollicking memoir that feels like sitting across the dinner table from someone who has seen it all - more than a story of one man's extraordinary life - it's a story of an evolving industry.
Peter J. Kim breaks down his philosophy of ramen in this approachable primer featuring 40+ transformative recipes.
Celebrate Khmer and Cambodian American cuisine with award-winning chef and restauranteur Nite Yun with over 100 recipes of the food she grew up and fell in love with over the years.
A love letter to the craft of chocolate-making and a gateway to mastering the art of chocolate from Memphis based chocolatier Phillip Ashley Rix.
The quintessential resource for anyone, from the casual diner to the ardent foodie, who wants to dine like a pro.
Uncomplicated dishes for starting with a humble ingredient – such as a carrot, cabbage, leek, tomato - and ending up with a delicious meal.
In this bold cookbook, UK MasterChef finalist Alexina Anatole shows how bitter flavors can elevate your cooking and add complexity and depth to a dish.
A celebration of the rich food histories and ancient cultures of Denmark, Sweden, Norway, Finland and Iceland with traditional ingredients prepared in contemporary ways.
Celebrate the diverse cuisine of Palestine with more than 100 plant-based and vegetarian recipes for festive meals, breads, desserts, and more.
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
