For those who don't follow Joe Pastry, he was critical of the cookbook Rose's Heavenly Cakes (he thought the recipes were too elaborate), author Rose Levy Beranbaum saw his comments and responded, and now he's posting some dialog between the two of them about his comments, the cookbook, and specifics on the Golden Lemon Almond Cake recipe which Rose suggested that he bake when he wanted to try out one of the recipes. There are more posts to come, but here's what's up so far [edited 25 Jan 2010 to complete the list of posts]:
Rose's Golden Lemon Almond Cake
"New Journalist" or just incompetent?
Rose on the Question of Excess [the main interview post]
"Guest Host" Rose
Why does this recipe call specifically for bleached flour?
Why do you use all turbinado sugar in this cake instead of regular granulated?
and a side post in response to a reader's question: Turbinado Sugar vs. Granulated
(edited to add the rest of the posts on this topic below)
The High Cost of Photography
Why lemon oil?
Is Wondra flour really necessary?
So where's the history?
You talkin' to me?
How to Make Rose's Golden Lemon Almond Cake (recipe)
It's a guy thing
A little last wave of the flag