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A collection of the most celebrated cocktails - from well-known classics such as the Bellini, to the up-to-the-minute Twin Cities from New York's ultra-hip Dead Rabbit bar.
Taipei-based food journalist Clarissa Wei celebrates the island nation's unique culinary identity with essays and more than 100 recipes.
Andrew Tarlow, the acclaimed restaurant owner behind Marlow Collective, shares a personal look at his first restaurant that started it all.
Experience the vibrant cuisines of West Africa any night of the week with 80 easy, accessible recipes.
Celebrate the seasons through the food and traditions of Alaska.
Choosing, tasting, sharing, and pairing the world's great cheeses.
Fifth-generation apple grower Tom Burford shares portraits of little-known but delicious apple varieties, how best to grow apples at home, and ways to preserve harvests.
Author Simon Bajada captures the everyday food of Malta with 70 recipes showcasing the country's vibrant Mediterranean cuisine.
Tried-and-true seasonal recipes that will introduce Prairie flavours to your home kitchen.
An introduction to the wines of Italy by region and grape, focusing on how the history of the country shaped Italian wines today.
A cookbook/field guide for the thrifty chef, the environmentally mindful cook, and anyone looking to make the most of their ingredients.
A decade-by-decade collection of wild, wacky, and wonderful recipes from the 20th century.
A vivid and insightful exploration of Middle Eastern ingredients with 75 recipes and on-location photography.
A barbeque expert and pitmaster shares the history, tradition, and his own methods of whole-hog barbeque and the essential dishes and sides to be made from it.
Containing more than 120 recipes, Sofreh brings together Iranian dishes new and old with their trademark bold herb and spice flavors.
A "how to" guide taking you through all the basic techniques and ingredients with over 50 easy-to-follow recipes.
Flavorful recipes for filled arepas as well as appetizers and drinks to accompany them.
An homage to honey and its deliciously distinct varietals from around the globe.
An Asian immigrant and home baker presents a love letter to her adopted country with recipes for pies from every state.
A year of inventive recipes and twenty menus for the "let's do it at my house" set - from intimate dinner parties to larger holiday feasts.
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