Description

Hardcover

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

Pulpis 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. UnlikeRuffageandGrist,Pulpis 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 likePlenty,Six Seasons, andSmall Victories.

THIS IS THEATOZOF FRUIT: The content is deep and authoritative, but also wide-ranging, with information and recipes for 15 different, widely accessible fruit varieties: 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).Pulpfeatures only fruits that grow in the Midwestern United States, so no bananas, passion fruit, or citrus here.

LikeRuffageandGristbefore it,Pulpis a truly useful reference cookbook. 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.