| Recipe | Source |
|---|---|
| Ham Consommé with Melon Beads | Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
| Hot and Cold Tea | Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
| Melon Caviar | Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
| Pressure-Cooked Tarbais Beans | Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
| Spherical Mango Ravioli | The Kitchen as a Laboratory |