Pulp: A Practical Guide to Cooking with Fruit Pulp by Abra Berens
Pulp: A Practical Guide to Cooking with Fruit Pulp by Abra Berens
Pulp: A Practical Guide to Cooking with Fruit Pulp by Abra Berens
Pulp: A Practical Guide to Cooking with Fruit Pulp by Abra Berens
Pulp: A Practical Guide to Cooking with Fruit Pulp by Abra Berens
Pulp: A Practical Guide to Cooking with Fruit Pulp by Abra Berens
Pulp: A Practical Guide to Cooking with Fruit Pulp by Abra Berens
Pulp: A Practical Guide to Cooking with Fruit Pulp by Abra Berens

Pulp: A Practical Guide to Cooking with Fruit Pulp by Abra Berens

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First vegetables, then grains, and now, fruit. This is the beautiful follow-up to Abra Berens's Ruffage and Grist, with more than 215 recipes and variations for using fruit in sweet and savory recipes to highlight seasonality and flavor.

Pulp is a hardworking book of recipes that focuses on all the ways fruit can enhance simple, delicious mains—for example, by elevating roasted vegetables, garnishing soup, or adding perfume to a roasted pork or brisket. Unlike Ruffage and Grist, Pulp is about regularly incorporating fruit to add variety and seasonality to main dishes.

Home cooks and bakers alike will rejoice in the alternately sweet and savory recipes such as Roast Chicken over Blueberries, Cornbread + Lemon; Melon, Cucumber + Chickpea Salad; and Rum-Plum Clafoutis. The book also features helpful reference material, a Baker's Toolkit, and more than 100 atmospheric photos, delivered with the can-do attitude and accessibility of the Midwestern United States. This next generous offering from beloved, trusted author Abra Berens is a necessary addition to any kitchen shelf alongside its predecessors and other mainstays like Plenty, Six Seasons, and Small Victories.
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