Pulp: A Practical Guide to Cooking with Fruit

For a limited time we have bookplates signed by Abra Berens

In this imaginative and generous book about cooking and baking with fruit, Abra Berens expands the ways you can use fruit in your kitchen. If you want simple strawberry shortcake or pork chops with applesauce, look elsewhere. This is a book about doing new things with fruit.

Berens is a restaurant chef and former farmer in Michigan, where they really grow fruit well, and her comfort with everything from apricots to rhubarb is evident. Following an extensive collection of core recipes for crusts, doughs, syrups and other components which she deploys elsewhere in the book, Berens arranges her recipes by type of fruit, and then within each chapter according to whether the fruit is served raw, cooked—might be grilled, roasted, stewed, poached, or baked— or preserved.

Some fruits get their own chapter e.g.,(blueberries, cherries,quince), while others are grouped, as in the chapter on drupelet berries: raspberries, blackberries, and mulberries). Not only will you become botanically savvy enough to drop “drupelet berries” into your conversation, you’ll also be able to prepare the likes of:

• Roast chicken with rosemary poached apples
• Buttermlk pork tenderloin with grilled cherry salad
• Pan-roasted parsnips with grape sauce and pecans
• Ginger honey cake with pears and whipped sour cream
• Blintzes with roasted plums and hazelnuts

Fresh and interesting.

Hardcover. Color photographs throughout.