- Rotary evaporator (essences of herbs, tomato water) - Centrifuged consommés Volume IV: The Appendix A. Seasonal Menus (2003–2011) - Exact sequence of 30–40 dishes per service
- Time/temperature tables for fish, meat, eggs - Textural changes in vegetables el bulli cookbook
- Wine, cava, and non-alcoholic pairings - Cocktails as dishes - Rotary evaporator (essences of herbs, tomato water)