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Over 120 recipes for the unfussy dishes that David Kinch the James Beard Award-winning, three-Michelin-starred chef of Manresa cooks at home.
René Redzepi digs deep into Noma's magic through the creation of nearly 200 dishes.
A collection of essays and archetype recipes, from the perfect poach to artful desserts, celebrating the link between food and culture in a visual and literary exploration of the egg.
A simple, stylish cookbook full of desserts that come together faster than you can eat them, from the New York Times bestselling author Alison Roman.
Mother-daughter duo Tekebash and Saba tell their story, and the story of their homeland, Ethiopia, through the lens of food.
The New Art of Coffee shares how to create something for every taste and time of day--hot, iced, carbonated, post-workout, decaffeinated, alcoholic, and deconstructed.
Miller recreates dishes from the past, often sourced from historical texts, and updates them for modern kitchens.
Remixed Filipinx American dessert recipes, plus stories by baker-activist, Abi Balingit.
A journey across the world to explore the origins of curry and the signature, essential curries of each region.
Food writer Lerato Umah-Shaylor shares recipes passed down generations but with her own modern style.
Creative and delicious dishes from the L.A. vegan mecca Little Pine, from musician and plant-based ambassador Moby.
Join chef Jerry Mai as she shares the iconic dishes and street-food eats that are enjoyed throughout Vietnam.
An environmentally responsible A-to-Z collection of simple recipes that utilize all kinds of leftovers.
The story of the Vieux Carré cocktail against the evolving backdrop of the ever-rich New Orleans cocktail culture.
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 Culinary Institute of America | Conrad N. Hilton Library | 1946 Campus Drive | Hyde Park, NY 12538-1430
Telephone: 845-451-1747 | Email: library@culinary.edu