Currently the library houses over 5000 volumes. This includes extensive French, Italian, and pastry collections as well as substantial charcuterie, cake decorating, and international offerings. Additionally, the library has subscriptions to a large number of culinary related periodicals. The library’s DVD collection offers the last several years of chef demos that have taken place in the amphitheater and a variety of instructional cooking videos and documentaries. The ICC library also has a unique collection of menus past and present from acclaimed New York restaurants. These materials support the research of current students, faculty, staff and alumni of the ICC.
The library has an online catalog and circulates, on average, about 600 titles a month.
As the ICC library is mainly comprised of recent cookbooks it does not include a wide selection of retrospective materials or rare and historical cookbooks and cookery paraphernalia. For those looking to conduct such research, please consult the holdings at the following New York libraries and archives.
Fales Library & Special Collections – Marion Nestle Food Studies Collection: http://www.nyu.edu/library/bobst/research/fales/abouttest.html
New York Public Library – Culinary History Collection: http://www.nypl.org/node/5629
There are several libraries that house digital collections of cookery ephemera such as menus and pamphlets. Please visit the following sites to view their extensive digital collections.
Conrad N. Hilton Library – Digital Menu Collection: http://www.hrvh.org/cdm/landingpage/collection/cia
University of Iowa Library – Szathmary Culinary Manuscripts and Cookbooks: http://digital.lib.uiowa.edu/cookbooks/
University of Washington Library – Menus Collection: http://content.lib.washington.edu/menusweb/
For those materials that are not part of the ICC’s collection, students are encouraged to check the holdings of their local library. To find a library near you please visit the ipl2’s library locator: http://www.ipl.org/div/liblocator/