Find Textbooks in Course Reserves
Sign In My Library Account in Omnivore
| Library Help Desk: 845-451-1747 | Library Learning Commons: 845-451-1298 |
| Research Help: 845-451-1757 | Hilton Computer Lab: 845-451-1756 |
| Archives: 845-451-1270 | Library Director: 845-451-1323 |
| Conrad N. Hilton Library (New York) | 845-451-1747 |
| Margie Schubert Library (California) | 707-967-2406 |
| CIA Texas Library | 210-554-6465 |
| CIA Singapore Libraries | (65) 6780 5772 |
View Hours & Information
Weekly & Monthly Hours for the Hilton Library, Archives, Learning Commons, and Student Lab.
Staff Contact Information & Locations Staff phone numbers & email and directions to locations within the Conrad N. Hilton Library
|
Library Resources
|
Library Services
|
Library Help
|
|
Archives & Special Collections Interlibrary Loan / Purchase Request
|
Lessons from our quarantine kitchens.
South America: what's exciting right now in Chile, Argentina, Brazil and Uruguay.
The Harvest Issue. Celebrate the season with 36 comforting recipes and 71 wines to try now.
The 25th anniversary issue with Saveur's best recipes of all time.
Beyond organics: Bonterra Organic Vineyards debunks stereotypes and mitigates the effects of climate change.
A moving and insightful collection of quotes, memories, and images celebrating the life of Anthony Bourdain.
Offering a unique, innovative approach to learning and teaching, Willa Zhen presents creative hands-on activities that can easily be done in a traditional classroom.
Tiffin encompasses recipes from across the continent, where flavors vary from coconut and tamarind to curry and masala and everything in between.
Wookwan introduces the reader to Korean temple food, what it means to care for the ingredients at each step of preparation, and the three key principles of cooking temple food.
In this inspiring memoir, Kwame Onwuachi (James Beard Foundation's 2019 Rising Star Chef of the Year) shares the remarkable story of his culinary coming-of-age.
Hailed by Time magazine as "a minor masterpiece," On Food and Cooking is the culinary bible for food lovers and professional chefs worldwide.
Paul Shapiro gives you a front-row seat for the wild story of the race to create and commercialize cleaner, safer, sustainable meat--real meat--without the animals.
"Reading about wine has never been so weird, wild and exhilarating." -- Wine & Spirits magazine.
This book tells the story of Italian food in all its geographical, cultural & social diversity from the nineteenth century to the present.
Pot in Pans: A History of Eating Weed is a comprehensive history of cannabis as a unique culinary ingredient, from ancient India and Persia to today's explosive new market.
The expanded wine guide from the creators of WineFolly.com, packed with new information for devotees and newbies alike.
Two masters of composition - a chef and a perfumer - present a revolutionary new approach to creating delicious food.
Award-winning author Leela Punyaratabandhu offers 120 recipes that capture the true spirit of the city-from heirloom family dishes to restaurant classics to everyday street eats to modern cosmopolitan fare.
The science behind a good meal: all the sounds, sights, and tastes that make us like what we're eating--and want to eat more.
Noted experts Rajat Parr and Jordan Mackay share everything they've learned in their decades of tasting wine, resulting in an in-depth study of the world's greatest wine regions.
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