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Vermelhos de Carpaccio (Abridged)
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A gastronomia molecular de Hervé This dificuldade com a arte culinária & Nem tudo é belo na gastronomia (Abridged)
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A machadinha de Carry A. Nation (Abridged)
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A Volta a¿ A'frica atrave's do cuscuz (Abridged)
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As boas broncas do Josimar (Abridged)
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Title: TRANSGARÇONNE: extensão universitária e inclusão social na Gastronomia, Author: Breno de Paula Andrade Cruz
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Edinho Engel - Boemia com legumes (Abridged)
by Roberto Pinto
Narrated by  Marcos Damigo
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Armadilhas da hospitalidade (para clientes e proprietários), Diálogos contemporâneos & À mesa, o Zé Ninguém (Abridged)
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Edinho Engel - Uberlândia (Abridged)
by Roberto Pinto
Narrated by  Marcos Damigo
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Mara Sales - Nó caipira (Abridged)
by Roberto Pinto
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Title: Histórias bem temperadas, Author: David Coimbra
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Elogio do restaurante Trinidade (Abridged)
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Entre dois rios, 1600 a. C. (Abridged)
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23 visões da gastronomia do futuro, Do jabaculê ao bundalelê & Alimentação e corrupção da imprensa (Abridged)
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O almofariz de Deméter (Abridged)
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Dando nome aos bois (Abridged)
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Title: O terceiro prato: Notas de campo sobre o futuro da comida, Author: Dan Barber
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Entre o sabor e a técnica & A educação gastronômica do nariz (Abridged)
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Apequenamento dos peixes (Abridged)
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Zola desce ao ventre de Paris (Abridged)
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