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The very first cookbook to celebrate Juneteenth, from food writer and cookbook author Nicole A. Taylor.
Ai Watanabe and Samuel Trifot, founders of the popular restaurant Gili-Gili, present thirty-six delicious recipes showcasing the irresistible and versatile onigiri.
Eleanor Ford uses recipes as maps as she takes readers on a culinary journey through history.
Chef Anto showcases African cuisines through 80 recipes from Gabon, Senegal, Ivory Coast, Cameroon, Congo, and Ethiopia.
A new cookbook from the star of Netflix's Chef's Table featuring comforting aromatic Indian flavors.
Recipes designed to demystify the process of truly great cooking.
A cookbook celebrating the food of the African diaspora from the James Beard Award-winning author of Notes from a Young Black Chef.
Celebrate Portugal's vibrant, globally-influenced - and influential - food culture via more than 550 classic and contemporary recipes.
Author J. Kenji López-Alt returns with the definitive English-language guide to the science and technique of cooking in a wok.
An homage to what it means to be Korean American with more than 85 recipes that explore new culinary traditions.
A new collection from Julia Turshen of simple yet inspired recipes for the kind of flavorful yet unfussy food we all want to make at home.
The definitive guide to world beer fully updated for a third edition.
A collection of 60+ recipes inspired by the world of Avatar: The Last Airbender.
The hidden history of the Nayarit, a neighborhood restaurant in Los Angeles, founded in 1951.
An evocative, intimate food monograph by the duo behind one of the most acclaimed restaurant collections in France.
The owner of the wildly popular Sweetie Pie's restaurant, shares recipes for her renowned soul food.
In his first cookbook, Top Chef Canada star Adrian Forte shares more than 100 inspiring and delicious recipes to get you fired up in the kitchen.
Eighty recipes and candid stories that celebrate community, agriculture, sustainability, and the place of grains at every table.
Two Balinese cooks shine a light on the depth and diversity of Balinese cuisine, with insight into food and worship, sacred fare, and zero-waste cooking.
An objective, well-balanced look at the health benefits and risks of the most controversial foods and ingredients.