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Welcome to the CIA Library

Library Support for Online Learning

The Library is Here to Help

While online classes are in session, the library staff are here to support you.

Online resources are available 24/7 - ebooks, articles, databases & more.

Questions? Please contact Raven Fonfa, raven.fonfa@culinary.edu

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Omnivore OneSearch


Omnivore OneSearch Help Guide                    Advanced Search

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Omnivore OneSearch Help Guide                    Advanced Search

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Omnivore OneSearch Help Guide                    Advanced Search


Off-Campus? Set up CIA Library Links in Google

Find Textbooks in Course Reserves

  • Ask at the Help Desk to borrow Reserve Books
  • Library Use Only: Reserve Books can be used in the Library for a 3 hour loan period

Sign In My Library Account in Omnivore

  • Renew your books, Save records in Personal Lists to share & cite
  • Omnivore Account Help Guide

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Online Textbooks
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Articles & Databases

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Book a Group Study Room 

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Ask Us! or Make an Appointment​

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Bon Appetit

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The grilling issue: from our backyard to yours.

Decanter

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Bordeaux: your guide to the wines, people and châteaux.

Food & Wine

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The future of restaurants: meet the 2023 best new chefs.

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The 25th anniversary issue with Saveur's best recipes of all time.

The SOMM Journal

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X factor: Trinchero Family Estates' Heritage Collection puts winemakers in the driver's seat.

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A moving and insightful collection of quotes, memories, and images celebrating the life of Anthony Bourdain.

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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

Tiffin

Tiffin encompasses recipes from across the continent, where flavors vary from coconut and tamarind to curry and masala and everything in between.

Wookwan's Korean Temple Food

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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.

Notes from a Young Black Chef (book)

Notes from a Young Black Chef

In this inspiring memoir, Kwame Onwuachi (James Beard Foundation's 2023 Rising Star Chef of the Year) shares the remarkable story of his culinary coming-of-age.

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On Food and Cooking

Hailed by Time magazine as "a minor masterpiece," On Food and Cooking is the culinary bible for food lovers and professional chefs worldwide.

Clean Meat

Clean Meat

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. 

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The Drops of God

"Reading about wine has never been so weird, wild and exhilarating." -- Wine & Spirits magazine.

Food and Foodways in Italy from 1861 to the Present

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This book tells the story of Italian food in all its geographical, cultural & social diversity from the nineteenth century to the present.

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Pot in Pans

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. 

Wine Folly: Magnum Edition

Wine Folly: Magnum Edition

The expanded wine guide from the creators of WineFolly.com, packed with new information for devotees and newbies alike. 

The Art of Flavor

The Art of Flavor

Two masters of composition - a chef and a perfumer - present a revolutionary new approach to creating delicious food.   

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Bangkok

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.

Gastrophysics : The New Science of Eating

Gastrophysics : The New Science of Eating

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. 

The Sommelier's Atlas of Taste

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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 | zero ⅤPN下载
Telephone: 845-451-1747 | Email: library@culinary.edu