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O almofariz de Deméter (Abridged)
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Entre o sabor e a técnica & A educação gastronômica do nariz (Abridged)
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O provincianismo universalista do paulistano, Vegetarianismo militante & A gastronomia como arte da sedução (Abridged)
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Uruçu, Mandaçaia e Jataí (Abridged)
by Roberto Pinto
Narrated by  Marcos Damigo
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Os restaurantes e o luxo das massas (Abridged)
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O P.E Cícero entre cangibrina, alcatrão e catuaba, Em defesa de Jamie Oliver, Os ultranovos & Ainda há uma atualidade desconcertante na
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Atala e o D.O.M. que surpreende (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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Eu faço fé - Paladar (Abridged)
by Roberto Pinto
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Edinho Engel - Uberlândia (Abridged)
by Roberto Pinto
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Apequenamento dos peixes (Abridged)
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Title: Gastronomia brasileira: na linha do tempo, Author: Roberto Pinto
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A Volta a¿ A'frica atrave's do cuscuz (Abridged)
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Camaradas - Claude Troisgros, Emmanuel Bassoleil, Roberta Sudbrakc (Abridged)
by Roberto Pinto
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Revistas de gastronomia: A filosofia da celebração, Os enochatos & Para onde François Simon quer nos levar? (Abridged)
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Vermelhos de Carpaccio (Abridged)
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As boas broncas do Josimar (Abridged)
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Armadilhas da hospitalidade (para clientes e proprietários), Diálogos contemporâneos & À mesa, o Zé Ninguém (Abridged)
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As frutas e o sujeito oculto, Chefinhos e chefões & (Re)Centração gastronômica (Abridged)
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Performances internacionais e um pouco mais: Atala e Helena Rizzo (Abridged)
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