| Recipe | Source |
|---|---|
| Bass and Scallops en Papillote | The Professional Chef (8th Edition) |
| Consommé Madrilène | Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
| Pressure-Cooked Vegetable Risotto | Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
| Shellfish Jus | Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
| Sous Vide Fish Stock | Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
| Tomato Butter Sauce with Thyme | On Cooking (5th Edition) |