Title: Passando dos 100, Author: Dr. Eduardo Esber
Title: Básico: Enciclopédia de receitas do Brasil, Author: Instituto Brasil a Gosto
Title: Ingredientes para uma confeitaria brasileira, Author: Joyce Galvão
Title: A Grande Tigela Vegana - Livro De Receitas: 70 Pratos Veganos Saudáveis, Café Da Manhã, Saladas, Quinoa, Vitaminas E Sobremesas Proteicas., Author: Joseph P. Turner
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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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Title: Bordeaux e seus Grands Crus Classés: A história dos melhores vinhos do mundo, Author: Leonardo Liporone Baruki
Title: Dicionário de termos gastronômicos em 6 idiomas: (português, inglês, espanhol, francês, italiano e alemão), Author: Roberta Malta Saldanha
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Os restaurantes e o luxo das massas (Abridged)
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Title: Receitas de terra e mar, Author: Nícia Maria Dantas
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Armadilhas da hospitalidade (para clientes e proprietários), Diálogos contemporâneos & À mesa, o Zé Ninguém (Abridged)
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Performances internacionais e um pouco mais: Atala e Helena Rizzo (Abridged)
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Title: Bíblia Amada Brasil, Author: Wagner Lopes
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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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Title: Bacalhau: As melhores receitas e suas histórias, Author: J. A. Dias Lopes
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Atala e o D.O.M. que surpreende (Abridged)
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Title: Receitas para pegar mulher, Author: Guga Rocha
Title: Gaia, o lado oculto das plantas: Tubérculos, rizomas, raízes e bulbos, Author: Gil Felippe
Title: O Dicionário dos Sabores, Author: Niki Segnit
Title: E se não houver alimento?: Mente e alma sanas em corpo sano, Author: Conceição Trucom
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Marguerita de abobrinha!, O longo percurso do açúcar & Entre porcos e pérolas (Abridged)
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