Welcome to Real Baking with Rose, the personal blog of author Rose Levy Beranbaum.

Watch the Baking Bible
Come Alive

Spend A Moment with Rose, in this video portrait by Ben Fink.

Check out my new creations

Rose's Alpha Bakers

Rose's Alpha Bakers for the Bread Bible


Get the blog delivered by email. Enter your address:

Eat your books
Previous Book

Roses' Cookbooks

The Baking Bible

The Baking Bible

Buy from Amazon: USA | Canada | France | Germany | UK

Buy from IndieBound

Next Book

Current Announcements

FORUMS will be discontinued by end of October. If one of you is interested in hosting the Forums please contact Woody at: woody@ptd.net

And the Winner of the Frothers Is:

Jun 29, 2013 | From the kitchen of Rose


I must have tried every new electric corded milk frother on the market but now my search for the perfect frother is over. My favorite handheld model, the Aerolatte, has long been my top choice for traveling. (I once had to explain to airport security what it was used for and that it was not a weapon.) So when I discovered recently that the Aerolatte company is now also producing a corded model I suspected it would be the ultimate for home use.

Not only does the Aerolatte Grande Hot Frothing Jug produce the most velvety milk froth for my cappuccino, it also does it the most quickly (and who wants to wait a moment longer than necessary when the desire for coffee hits!)

HIC Brands that Cook Aerolatte Stainless Steel Compact Hot Frothing Jug, 11-1/2-Ounce

There's an added bonus to the foamed milk. There is always a tiny bit of caramelized milk in the froth. It reminds me of the crust at the bottom of a rice cooker which, at first, I thought was a flaw but soon learned that it is a treasure. The little bit of caramelized milk is now something which I look forward to when enjoying my cappuccini!


georgjean, i've never heard of dutch crumb bread or tiger bread but on googling it looks very much like the cinnamon crumb surprise on page 97!


i know--i'm so envious because i can't do any baking at all now that i'm in the middle of construction.

when cherries freeze they release juices on thawing but this doesn't mean there is any extra juice, i.e. if you use them fresh they contain the same amount of juice but don't release it until softening from the ovens' heat. i always use this amount of cornstarch whether using fresh or frozen cherries. try it. if you find it is not thick enough you can always train out the liquid and thicken it in the microwave and add extra cornstarch for the next batch. maybe your cherries have more juice than mine or maybe you like a thicker consistency.

upcoming baking bible will have a great recipe for sour cherry jam!



I have never seen a cherry season like this! After many days of picking and pitting from morning 'til night, we are still only half way through harvesting our crop. We already have enough for 50 pies! And that's only from one tree.

I've asked this before but am not sure of the answer: I freeze the cherries as you suggest, Rose --1 1/4 lbs. with 2 T. sugar. But this seems to produce so much cherry juice that when it comes time to make the pie, I only use 1/4 cup of the juice so as not to have cherry soup instead of pie. Seems like a waste of cherry juice. Any suggestions?

Also, besides cherry pie, do you have any other recipes for sour cherries(if I ever recover from harvesting)?


Georjean Vogt
Georjean Vogt
07/20/2013 12:33 PM

I have read posts on other web sites referring to Rose's excellent recipe for Dutch crumb bread AKA Tiger Bread. I have a Bread Bible but can't find any reference to either bread. Where is it found in the BB?


this is a wonderful item that i would love to own.



(won't be displayed, but it is used to display your picture, if you have a Gravatar)


You may use HTML tags for style.

Rose's Chocolate Baking Essentials on Craftsy


Sign up for Rose's newsletter, a once-a-month mouthwatering treat!


Featured on finecooking.com