http://www.amazon.com/Cakes-Cooking-Appetit-Press-Knapp/dp/0895351803/ref=sr_1_8?ie=UTF8&qid=1312126280&sr=8-8

I was looking at my copy the book at the link above - Cooling with Bon Appetit: Cakes—and I came across a few recipes I was ceratin are Rose recipes.  Looked in the back, and she’s a contributor!  Unfortunatley, it doesn’t list which recipes, but some definitely stand out as hers.

Thought I’d mention it in case anyone’s interested in a few proto-Cake Bible recipes (this was printed in 1987).

Cheers!

—ak

Thank you Anne. That is good to know and I think having a thread listing Rose’s external recipes is a great idea.

If I may add a Rose recipe I’ve found in another book:

Rose’s Chocolate Pots de Creme in Death By Chocolate, written by Marcel Desaulniers, page 44

It is not a cake but a beverage and looks very good

Got a confirmation from Rose on one of the recipes - Chocolate Raspberry Cloud Roll (p. 43).  It comprises a Chocolate Nut Roll (almonds) and Raspberry Cloud Cream.  The interesting thing here is that the Cloud Cream is more of a Raspberry Classic Buttercream than a whipped cream.  The roll is decorated with chocolate leaves.  Rose very kindly mentioned on the blog (http://www.realbakingwithrose.com/2011/07/cake_bible_just_hit_48th_print.html#c258835) that she might have a moment to check her files for others.

Anne, In the Bon Appetit:Cakes, is Rose’s recipe in weights?

Nope—these are all volumes!  Likely, Rose provided weights, but BA printed volumes for everything.

OK, thanks !

Anne in NC - 01 August 2011 10:40 AM

Nope—these are all volumes!  Likely, Rose provided weights, but BA printed volumes for everything.

The good thing is that Rose has provided a great table of conversions (from volume to weight) in the three Bibles for all the most common ingredients. I have used this table to translate other trustworthy recipes (like the ones from America’s Test Kitchen, for example).

Yes, Jose, same here!  They are great.  I am so happy to never use volumes anymore!

Likewise…I always convert to weights, and then write the weights in my other cook books.

Jose Lugo - 02 August 2011 10:11 PM

Anne in NC - 01 August 2011 10:40 AM

Nope—these are all volumes!  Likely, Rose provided weights, but BA printed volumes for everything.

The good thing is that Rose has provided a great table of conversions (from volume to weight) in the three Bibles for all the most common ingredients. I have used this table to translate other trustworthy recipes (like the ones from America’s Test Kitchen, for example).

Can you tell me which page it is on please? I’ve been unable to find it. Thanks

In the Pie and Pastry Bible it is on pages 1-2. In the Cake Bible it is on pages 439-442. I don’t own the Bread Bible (I assume it has a similar table as well).

Jose Lugo - 02 August 2011 10:11 PM

Anne in NC - 01 August 2011 10:40 AM

Nope—these are all volumes!  Likely, Rose provided weights, but BA printed volumes for everything.

The good thing is that Rose has provided a great table of conversions (from volume to weight) in the three Bibles for all the most common ingredients. I have used this table to translate other trustworthy recipes (like the ones from America’s Test Kitchen, for example).

Hey this is good to know !!!!

Jose Lugo - 03 August 2011 05:56 PM

In the Pie and Pastry Bible it is on pages 1-2. In the Cake Bible it is on pages 439-442. I don’t own the Bread Bible (I assume it has a similar table as well).

Thank you very much. I have both books and never noticed it. Thank you!