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Fiction and Non-Fiction Audiobooks
Open Educational Resources
free online ebooks
The 7 Habits of Highly Effective People by 
97 Orchard : an edible history of five immigrant families in one New York tenement by 97 Orchard : an edible history of five immigrant families in one New York tenement by 
Advanced Bread and Pastry by 
Adventures in the Anthropocene : A Journey to the Heart of the Planet We Made by Adventures in the Anthropocene : A Journey to the Heart of the Planet We Made by Adventures in the Anthropocene : A Journey to the Heart of the Planet We Made by 
American Nations : A History of the Eleven Rival Regional Cultures of North America by 
The American Reader by 
At Your Service : A Hands-On Guide to the Professional Dining Room by At Your Service : A Hands-On Guide to the Professional Dining Room by 
The Audacity of Hops by 
Baking and Pastry : Mastering the Art and Craft by 
Baking Cakes in Kigali by Baking Cakes in Kigali by 
The Bar Book : Elements of Cocktail Technique by 
Beer : Tap into the Art and Science of Brewing by 
The Belly of Paris by 
Big Hunger : The Unholy Alliance Between Corporate America and Anti-Hunger Groups by 
Billy Budd, Bartleby, and Other Stories by 
Billy Lynn's Long Halftime Walk by 
Black, White, and Green : Farmers Markets, Race, and the Green Economy by 
Bloodcurdling Tales of Horror and the Macabre: The Best of H. P. Lovecraft by 
Book of Yields by 
Bread : a baker's book of techniques and recipes by 
Bringing It to the Table : on farming and food by Bringing It to the Table : on farming and food by 
The Business of Wine : An Encyclopedia by 
Castaways by 
Catering : A Guide to Managing a Successful Business Operation by 
Charlie and the Chocolate Factory by 
Chocolat: a Novel by 
Chocolates and Confections : Formula, Theory, and Technique for the Artisan Confectioner by 
Cold Mountain by 
Complete ~ Persepolis 1: The Story of Childhood by 
Complete ~ Persepolis 2: The Story of a Return by 
The Culinarians : Lives and Careers From the First Age of American Fine Dining by 
Death & Co by 
Eating Culture : An Anthropological Guide to Food by 
Eating Culture : An Anthropological Guide to Food, Second Edition by 
Edgar Huntly or, Memoirs of a Sleep-Walker by Edgar Huntly or, Memoirs of a Sleep-Walker by 
The Elements of Dessert by 
Entrepreneurial Small Business, 6th edition by 
Entrepreneurial Small Business, 5th edition by 
Feasting Our Eyes : Food Films and Cultural Identity in the United States by 
Food: The Key Concepts by 
Food Culture in South America by Food Culture in South America by 
Food Culture in Spain by Food Culture in Spain by 
The Food of Spain by 
Food Stabilisers, Thickeners and Gelling Agents by 
Food Studies: A Hands-On Guide by 
Food Studies: An Introduction to Research Methods by 
Forged in Crisis by 
Four Seasons in Five Senses by 
Freedom by 
Fried Green Tomatoes at the Whistle Stop Cafe by Fried Green Tomatoes at the Whistle Stop Cafe by 
Garde Manger by Garde Manger by 
Gluten-Free Baking with the Culinary Institute of America by 
Grapes and Wines: A Comprehensive Guide to Varieties and Flavours by 
Hamlet by 
The Haunting of Hill House by 
HBR's 10 Must Reads on Leadership
Health Behavior: Theory, Research, and Practice by 
The Hero with a Thousand Faces by 
A History of Asia by 
A History of the World in 6 Glasses by 
A History of Wine in America, Volume 1 : From the Beginnings to Prohibition by 
Home by 
How Baking Works by 
Hunger by 
Hunger : An Unnatural History by Hunger : An Unnatural History by 
The Hunger Games by 
The Hungry Ear : Poems of Food and Drink by 
Imbibe! by Imbibe! by 
An Integrated Approach to New Food Product Development by 
Introduction to Gastronomy by 
Inventing the Pizzeria by 
The Jungle by 
Justice: What's the Right Thing to Do by 
Kitchen Confidential : Adventures in the Culinary Underbelly by 
Letters to a Young Chef by 
Letter to a Young Farmer by 
Letters to a Young Farmer by 
Like Water for Chocolate by 
Lincoln on Leadership : Executive Strategies for Tough Times by 
Lincoln on Leadership for Today : Abraham Lincoln's Approach to Twenty-First-Century Issues by 
Making Chocolate by 
The Making of the West by 
The Man Who Planted Trees by 
The Market Gardener : a successful grower's handbook for small-scale organic farming by 
Math for the Professional Kitchen by 
Much Ado about Nothing by 
Much Ado about Nothing by 
The Mushroom at the End of the World : On the Possibility of Life in Capitalist Ruins by 
Napa : The Story of an American Eden by Napa : The Story of an American Eden by 
Narrative of the Life of Frederick Douglass by 
A Natural History of the Senses by A Natural History of the Senses by 
The New California Wine : A Guide to the Producers and Wines Behind a Revolution in Taste by 
The New Taste of Chocolate by 
Night by 
Nutrition Essentials: a Personal Approach, 3rd edition by 
The Omnivore's Dilemma : a natural history of four meals by The Omnivore's Dilemma : a natural history of four meals by 
On Food and Cooking by On Food and Cooking by 
The Oxford Companion to Beer by 
The Oxford Companion to Wine by Oz Clarke: Grapes and Wines: A Comprehensive Guide to Varieties and Flavours by 
A People's History of the Supreme Court by Persepolis 1: The Story of Childhood by Persepolis 2: The Story of a Return by 
Poe's Children by Poe's Children by 
The Potlikker Papers : a food history of the modern South by 
The Power of Positive Leadership by 
Principles of Brewing Science by 
Principles of Financial Accounting (Chapters 1-17) by 
Principles of Financial Accounting (Chapters 1-17) : Chapters 1-17 by 
QuickBooks for the Restaurant by 
Rebuilding the Foodshed : How to Create Local, Sustainable, and Secure Food Systems by Rebuilding the Foodshed : How to Create Local, Sustainable, and Secure Food Systems by 
Regeneration by 
Regeneration by 
Remarkable Service by 
The Road by 
Sake Confidential by 
Secret Ingredients : The New Yorker Book of Food and Drink by Secret Ingredients : The New Yorker Book of Food and Drink by 
Secrets of the Sommeliers : How to Think and Drink Like the World's Top Wine Professionals by 
Sensory Evaluation of Food : Principles and Practices by Sensory Evaluation of Food : Principles and Practices by 
A Short History of Asia by 
Sir Gawain and the Green Knight by 
Social and Cultural Anthropology: a Very Short Introduction by 
Social Psychology by Social Psychology by 
Soda Politics by 
Stealing Buddha's Dinner by Stealing Buddha's Dinner by 
Strategic Management for Hospitality and Tourism by 
Successful Business Plan: Secrets & Strategies by 
A Taste for Writing : composition for culinarians by 
Tasting Beer, 2nd Edition by 
Techniques of Healthy Cooking by 
The Things They Carried by The Things They Carried by 
The Third Plate : Field Notes on the Future of Food by 
A Thirst for Empire - How Tea Shaped the Modern World by 
The Ultimate Encyclopedia of Wine, Beer, Spirits and Liqueurs
The Underground Culinary Tour by 
Vino Italiano : The Regional Wines of Italy by 
What's Eating Gilbert Grape by 
What Money Can't Buy by 
White Noise by 
Wine and Place : A Terroir Reader by 
Wines of South America by 
Wines of the New South Africa : Tradition and Revolution by 
WineWise, 2nd edition by WineWise, 2nd edition by 
The Works of Anne Bradstreet in Prose and Verse by 
The World Atlas of Wine by 
Wytches Volume 1 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
