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. Home cooks and bakers alike will rejoice in the alternately sweet and savory recipes such as Roast Chicken over Blueberries, Cornbread, and Lemon; Melon, Cucumber, and Chickpea Salad; and Rum-Plum Clafoutis. The book also features helpful reference material, a Baker’s Toolkit, and more than 100 beautiful photos.
Organized by type of fruit, each chapter offers authoritative info and tips that the home cook can use to deepen their knowledge of ingredients and broaden their repertoire of techniques-all in the service of improving their meals. The recipes are simple, generally quick to prepare, and use ingredients that are easy to find and often already in your pantry. Plus, the many variations empower home cooks to flex their creativity and trust themselves in the kitchen.
The Details:
- by chef Abra Berens
- Photography by EE Berger
- Illustrations by Lucy Engelman
- Hardcover, 432 Pages
- 215+ different recipes for sweet & savory dishes
- Features 15 different, widely accessible fruit varieties common in the United States: Apples, Apricots, Blueberries, Cherries, Drupelet Berries (blackberries, raspberries, mulberries), Grapes, Ground Cherries (a.k.a. cape gooseberries), Melons, Nectarines & Peaches, Pears, Plums, Quince, Rhubarb, Strawberries, and Tart Round Fruits (cranberries, currants, gooseberries, lingonberries & autumn olive)
The Author:
Abra Berens is a chef, writer, and cofounder of Bare Knuckle Farm. She lives in Galien, Michigan.
Lucy Engelman is an illustrator based in Pittsburgh, Pennsylvania.
EE Berger is a food and lifestyle photographer based in Detroit, Michigan.
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