The Inner Sea: The Mediterranean and Its People by 
The Mediterranean in History by 
Memory and the Mediterranean by 
Egypt, Greece, and Rome : civilizations of the ancient Mediterranean by 
Rice, spice, and bitter oranges; Mediterranean foods and festivals. by 
Rice Pasta Couscous : the heart of the Mediterranean kitchen by 
The Original Mediterranean Cuisine : medieval recipes for today by 
The Realm of Fig and Quince : from Mesopotamia to the Maghreb by 
The Essential Mediterranean : how regional cooks transform key ingredients into the world's favorite cuisines by 
Flavors of the Mediterranean by 
Flavors of the Riviera : discovering real Mediterranean cooking by 
From Tapas to Meze : small plates from the Mediterranean by 
Mediterranean Clay Pot Cooking : traditional and modern recipes to savor and share by 
Mediterranean Cooking by 
Mediterranean Herb Cookbook : fresh and savory flavors from the garden by 
Mediterranean Hot : spicy dishes from Southern Italy, Greece, Turkey & North Africa by 
Mediterranean Seafood : a comprehensive guide with recipes by 
Mediterranean Soups : the people, places, and 125 authentic best-loved soup recipes by 
Mediterranean Street Food : stories, soups, snacks, sandwiches, barbecues, sweets, and more, from Europe, North Africa, and the Middle East by 
The Moro Cookbook by 
Olives, Anchovies, and Capers : the secret ingredients of the Mediterranean table by 
Olives and Oranges : recipes and flavor secrets from Italy, Spain, Cyprus, and beyond by 
Oranges and Lemons by 
Purple Citrus and Sweet Perfume : cuisine of the Eastern Mediterranean by 
Saffron, Garlic and Olives by 
Sephardic Flavors : Jewish cooking of the Mediterranean by 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
