The eBook collection can be accessed off-campus by CIA students, staff and faculty.
Enter your CIA username and password, the same login id that you use for email, MainMenu, Moodle. etc.
The Art of Cooking : The First Modern Cookery Book by 
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Cookery and Dining in Imperial Rome by This link opens in a new window
Gastronomy of Italy by This link opens in a new window
The Regional Italian Kitchen by This link opens in a new window
Science in the Kitchen and the Art of Eating Well by This link opens in a new window
The Southern Italian Farmer's Table : Authentic Recipes and Local Lore From Tuscany to Sicily by This link opens in a new window
SPQR : Modern Italian Food and Wine by This link opens in a new window
Cooking and Eating in Renaissance Italy : From Kitchen to Table by This link opens in a new window
Food and Foodways in Italy from 1861 to the Present by This link opens in a new window
History of the Italian Agricultural Landscape by This link opens in a new window
Italian Cuisine : A Cultural History by This link opens in a new window
Italian Identity in the Kitchen, or Food and the Nation by This link opens in a new window
The Italian Way : Food and Social Life by This link opens in a new window
Pomodoro!: A History of the Tomato in Italy by This link opens in a new window
Popes, Peasants, and Shepherds : Recipes and Lore From Rome and Lazio by This link opens in a new window
Representing Italy Through Food by This link opens in a new windowThe Culinary Institute of America | Conrad N. Hilton Library | 1946 Campus Drive | Hyde Park, NY 12538-1430
Telephone: 845-451-1747 | Email: library@culinary.edu
