Pulp: A Practical Guide to Cooking with Fruit

by Abra Berens

Named a Best Cookbook of Spring 2023 by Eater, Food & Wine, and more, and a Best Cookbook of the Year by Epicurious, Vice, Library Journal, and more. 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. THIS IS THE A TO Z OF The content is deep and authoritative, but also wide-ranging, with information and recipes for 15 different, widely accessible fruit 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). Pulp features only fruits that grow in the Midwestern United States, so no bananas, passion fruit, or citrus here. CULINARY REFERENCE Like Ruffage and Grist before it, Pulp is 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. ONGOING Ruffage was named a Best Cookbook for Spring 2019 by the New York Times and Bon Appétit, was a 2020 Michigan Notable Book winner, and was nominated for a 2019 James Beard Award. Grist was named a Best Cookbook for Fall 2021 by Eater and received a starred review from Publishers Weekly. Here's some strong praise for both   "Things in my kitchen have changed since Ruffage arrived. This organized, easygoing guide to 29 vegetables offers a few cooking methods for each one, supplemented by several variations." —Kim Severson, New York Times "[Ruffage] is a total classic in the making."—Christina Chaey, associate editor, Bon Appétit "Crammed with exciting ideas that encourage creativity, this lively book will quickly become an essential item in the home cook's library."—Library Journal (starred review) "[In Grist,] Berens encourages readers to start with ingredients they're excited about. . . . Interspersed features highlight working farmers and their areas of specialty, serving to illustrate issues that inform Berens's ethics and worldview." —Booklist "[In Grist,] Berens strolls through each category with representative methods (such as boiled, fried, and sprouted) with an eye toward variety and versatility over 125 recipes.

Genres: Cookbooks, Cooking, Food, Nonfiction, Culinary

429 pages, Kindle Edition

Published April 4, 2023

About the author

Abra Berens is the chef at Granor Farm and author of Grist: a practical guide to cooking grains, beans, seeds, and legumes and Ruffage:a practical guide to vegetables. Abra strives to make simple, delicious food that celebrates the Midwest. She has been cooking since 2006, from the storied Zingerman's Deli, to chef driven restaurants in Chicago. In 2017, she left her position as Executive Chef at Local Foods to join the Granor team. As the chef at Granor Farm, Abra combines her love of Michigan, cooking vegetables just-pulled from the ground, and sharing them with others around one big table.
Ruffage is her first cookbook and focuses on vegetables-- how to select them, how to store them, how to prepare them along with hundreds of recipe variations to make it easy to work delicious veggies into your daily repertoire.
Grist is a continuation of the practical guide series and is a reference for incorporating whole grains and pulses into every day meals.

Reviews

[Miss✧Pickypants ᓚᘏᗢ · Rating 5 out of 5]

This is one of my favorite new cookbooks of 2023. I loved the snarky, unapologetic opinionated writing that includes innovative recipes for fruits grown in the Midwest along with commentary on a variety of topics all tangentially related to fruit in some way. If you enjoy eating or cooking with fruit, this is a book worth adding to your collection.

Recipes are well written and easy to follow and most, but not all, are accompanied by a color photo of the finished dish. Fruits are presented by chapter, each acting as a mini-primer with wonderful tips on how to best select, store and prepare them. While I am not typically a fan of a chapter on master recipes that are then referenced in other recipes, it works in this book because it is the first chapter instead of being tucked at the end, so you know in advance what is involved when you come across the reference later in the book.

Headnotes and chapter introductions were a joy to read, many causing me to smile or laugh out loud. Some were more sobering and induced disappointed head shaking, but don't let that dissuade you from picking up this book! The less fun sections impart important information we should know and not be comfortable with (like how the food industry makes flavors for processed food to replace real flavor for consistency and lower costs, or how unfair work conditions are for migrant workers who harvest fruit).

[(a)lyss(a) · Rating 4 out of 5]

I received a copy of this book through NetGalley in exchange for an honest review.

This book was around 3.5 stars for me.

This book has beautiful photos and lofty recipes. It is a nice guide to cooking with fruit, but I was surprised how little fruit is used in some of the recipes. There's recipes included for baking and cooking and then information on how to best cook with various fruits. I like the concept of this book, but felt like a lot of the recipes are out of my skillset. I think it's a nice aspiration, but not a recipe book I'd be reaching for during the work week.

[Karen Hancock · Rating 5 out of 5]

Love fruit? You’ll want to pick up a copy of Pulp: A Practical Guide to Cooking with Fruit by Abra Berens, who explores the ultimate possibilities of cooking with fruit. The fruits are in separate chapters with several ways to prepare them – baked, roasted, grilled, poached, in salads, etc. The author’s sense of humor makes it a joy to read, and makes the recipes interesting, i.e., Apples in Pajamas. Everyone will notice this recipe and want to make it. The book is over 400 pages, so there are dozens of mouthwatering recipes to make with any fruit you may have on hand. The recipes aren’t just for sweets; rather they cover appetizers, desserts, soups, salads, and main dishes. The book also covers ways to select, store, and preserve the different fruits.

While there are no pictures of the basics, there are beautiful photographs of the fruit dishes, which make it difficult to know which recipe to prepare next.

One of the best things about this excellent cookbook is that the first part is dedicated to basic batters, doughs, crusts, breads, etc. that fruit can be added to. The second part of the book focuses on the fruits that can be added to these basics in the form of both sweet and savory dishes.

Those lucky enough to owns this book will want to curl up in a corner and read it; the author’s personality comes through and there is plenty of humor as well as good information to anyone who loves fruit. This is certainly a good choice to include in a cookbook collection.


Special thanks to NetGalley for supplying a review copy of this book.

[Kelly · Rating 5 out of 5]

Pecan sandies YUM!!!!
I accidentally made a double batch-I was mixing two sticks of butter-when I realized that it only called for one! HAH! BONUS!

[Roni Loren]

I really enjoyed Abra Berens earlier book Ruffage (about vegetables) so I was looking forward to this one. Pulp is a beautiful book, the photography and style matching the previous books. I was surprised to see that the fruits covered were limited to ones grown in the midwestern United States, so that is something to be aware of if you're considering this book because some of the fruits may not be as common in your region. For instance, I'm in North Texas and would have trouble finding gooseberries or quince.

For each fruit, recipes are offered for a number of different cooking styles: raw, roasted, baked, preserved, stewed, etc. and under each style, there is usually both a sweet and savory option. I liked the way that was organized. As for the recipes themselves, The recipes range from the quick and easy (Apricot Grilled Cheese, Grilled Peach and Ricotta Toasts) to the more aspirational (Chicken Liver Mousse, Roasted Raspberries, and Oatcakes.) There are also ones that I'd say fall in between like Coconut Milk Shrimp with jalapeño peach cornbread that feel accessible but also elevated. If you're looking for a cookbook of "quick weeknight fixes", this probably isn't it, but if you're looking for something that has some easy things mixed in with some recipes that will stretch you culinarily, this book will keep you busy.

I received a copy of this book through NetGalley in exchange for an honest review

[Shipshapeeatworthy · Rating 4 out of 5]

Abra Berens’ cookbook trilogy has reached its finale: Ruffage (2019), Grist (2021) and, now Pulp. To say that these are just cookbooks is oversimplifying the matter. Berens is a deeply passionate person as evidenced by her books. She cares about food – how it is produced, prepared, and enjoyed. She’s curious about the food systems in the United States and the politics and social implications behind it. Berens is a farmer, chef, author, among other things, and the spirit in which she approaches ingredients is fascinating. With Ruffage, the focus was on vegetables and with Grist home cooks were guided through grains and legumes. In her latest book, Pulp, she focuses on cooking with fruit. As with her other books, she goes beyond just offering recipes – there are interviews throughout the book where people connected with growing and producing contextualize the agricultural system of the Midwest and how this system is connected to what’s happening on a national level. With Pulp, as well as her other books, Berens is trying to promote conversations about the food movement, sustainable farming, diversity, and how each of us plays a part in the things that end up in our kitchens and on our tables.

There is a lot of information in this book – but it is all practical. From how to select fruit, signs of ripeness, how to store, along with some notes to consider. Not only did I learn about fruit, but I also found the recipes taught me some life-skills I was sorely lacking – like how to make pudding. The book is divided into 2 main parts – in the first part, the Baker’s Toolkit, home cooks are provided with the basic recipes that will be applied to many of the recipes. For home cooks who prefer having the recipes all on one page, there is some flipping back-and-forth between the main sweet recipes in section two and the basic recipes from this section. I appreciated this section since it is where I found the pudding recipe. In the second section, Fruits and How I Prepare Them, Berens gives recipes (sweet and savory) for using and enjoying: apples, apricots, blueberries, cherries, drupelet berries (raspberries, blackberries, 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). With each of these chapters she focuses on only a handful of preparation techniques – raw, poaching, stewing, baking, roasting, grilling, or preserving – that home cooks will use.

Living in Nova Scotia, Canada, many of the fruits grown in the Midwest United States are available in grocery stores as well as local farmer’s markets here. For whatever reason, I seemed to gravitate towards the sweeter recipes but do note that there are an equal number of savory ones found in Pulp. One of the first recipes that I tried from the book was the Apple Butterscotch Pudding w/ Candied Nuts. While I adore puddings and could eat them by the vat, I have never made them, so for this recipe I followed her instructions for making a gorgeously lush butterscotch pudding. I think this first attempt was decent – she does warn home cooks not to be a “pale pudding wimp” so I let the caramel base cook for as long as my intestinal fortitude would allow. The diced apple is pan-fried in butter until browned and, for the final element of the dish, nuts are candied (another life-skill recipe with vast applications). The combinations of flavours, temperatures, and textures made up one really delicious dish!

The next recipe I tried was the Sliced Pears w/ Salted Caramel + Crumbles – again, home cooks are given “life skill recipes” (I think everyone should be able to make a caramel sauce from scratch!) and the final dish, while simple to prepare, looks pretty spectacular on the plate. The Crumble Topping found in the Baker’s Toolkit is just as Berens says – endlessly adaptable. The base recipe is just a handful of ingredients – flour, rolled oats, brown sugar, salt, butter – from there, home cooks can add little extras, such as nuts. And, when added to some juicy slices of pear and a generous drizzling of salted caramel sauce, it feels like such a luxe dessert.

While I know how to make muffins, my 9-year-old daughter has yet to master this skill and, with Berens’ recipe for Muffin Batter, making muffins is really easy. All that is needed is a bowl, whisk, and mixing spoon – we used this recipe to bake a batch of Blueberry Spelt Muffins. The technique is a bit different here with the add-ins – instead of folding them directly into the batter, the blueberries are added to the tops of each muffin before going into the oven. Berens tells us in the notes that this is to help “minimize batter bruising.”

I think my daughter’s favourite recipe from the book is the one for Strawberry Sundaes: Vanilla Ice Cream, Pulsed Strawberries + Meringue. The recipes for the ice cream and meringue can be found in the Baker’s Toolkit, and again home cooks are treated to recipes that have applications beyond this dish. As I’ve noticed with the other recipes we’ve tried, this sundae is delicious because of the mingling of flavour, texture, and temperature. While the sundae is fantastic when strawberries are used for the purée, I can think of other summer fruits I’ll look forward to using when the season is right.

Pulp is a lovely finale to Berens’ series of books – as with the other books, Pulp’s design is in keeping with Ruffage and Grist. I find it satisfying to see the three books sitting side-by-side on the shelf. As with the first two books, Pulp is also photographed by EE Berger and illustrated by Lucy Engelman. With over 215 recipes, my review only offers a small glimpse into what Berens’ book gives home cooks.

Please note: a version of this review is posted on www.shipshapeeatworthy.com

I would like to take this opportunity to thank Raincoast Books and Chronicle Books for providing me with a free, review copy of this book. I did not receive monetary compensation for my review.

[Alicia Bayer · Rating 4 out of 5]

This cookbook is both delightfully down to earth and impossibly froufrou at once. There are some wonderful recipes but where it shines is the recipes for the basics and the simple information on how to pick, store and use fruit.

I was surprised by how few fruits were included. There are apples, cherries, blueberries, quince, apricots, etc but not some that I love like elderberries and none that you can’t find at the author’s Michigan farmer’s market, so no bananas, citrus, mangos, pomegranates, kiwis, etc.

I cook fruits that I forage or grow, so for me that means lots of desserts using apples, elderberries, gooseberries, sour cherries, mulberries, wild grapes, pears, wild plums, strawberries, rhubarb, raspberries and black raspberries (many of these are included in the book). We generally have a bounty at once, so I spend a week at a time baking, canning, drying and being creative with various fruits any week in late summer or early autumn especially. This book isn’t that well suited for me (I highly recommend The Fruit Forager’s Companion if you are like me, but I know hardly anyone is). This book is full of almost exclusively gluten heavy recipes too, which is another reason it’s not for me.

There are some beautiful photos but not many. No nutritional information is provided.

It is definitely a fantastic cookbook. Those in the target audience will love having it in their kitchen.

I read a temporary digital arc of this book via NetGalley.

[angela · Rating 4 out of 5]

can’t believe im in my rating cookbooks on goodreads era

how many recipes in a cookbook should u make before rating it??? idk ive only made two from this cuz v few fruits are in season lol oop but i’ll update if my rating changes

love the concept of all of abra’s cookbooks—she organizes the recipes by fruit/ingredient, then breaks them down into different cooking methods (e.g., raw, roasted, poached, stewed, baked, grilled, preserved). it’s so fun to experiment w diff methods !! i love fruit !!!!!!!

i wish she talked a lil more abt the diff methods/ingredient pairings tho

recipe ratings:

- roast chicken w rosemary-poached apples: 4.25/5 i love savory fruit dishes & poached apples are so GOOD (should’ve made more tbh)

- apple “salad”: 3/5 color was beautiful, always feels good to eat a dish that’s not wholly brown. i’m not a huge radicchio fan but i think it was ok here. baby’s first time using endives but they kinda just tasted like lettuce to me??? acv + olive oil was kinda a weird dressing but i need to learn more abt fruity balsamics before fucking around w this i think. pecorino did ALLLL the heavy lifting, so good. feels like this needs a splash of brightness/sweetness, something like pomegranate seeds maybe? would also be curious to see if a lil pomegranate syrup in a dressing would be nice

[Blaine Tacker · Rating 5 out of 5]

Such an artful and inspiring book on cooking with fruit!
As much practical as it is aspirational, the book is a guide to expanding our use of fruits outside of the obvious realm of pies, tarts, and other sweet applications. The author's approachable and trustworthy voice drew me in, like a friend sharing her best cooking tricks and stories.
More than just a book of set-in-stone recipes, Part 1 includes a very useful 'baker's toolkit' of foundational recipes (crusts, doughs, batters, syrups, pickle liquids, etc) that can be riffed on in endless ways, expanding the cook's sense of intuition and imagination.
Part 2 gets in to the fruits themselves, in alphabetical order, showing various uses in ways both savory and sweet. The pairings are often inventive and surprising (see: roasted carrots with raspberries, beet cream, chili oil, and cacao nibs).
Throughout the book there are charming illustrations and absolutely gorgeous photography (one my favorite parts of the book, honestly). It draws you in, making you want to raid the farmer's market and then run to the kitchen to play.

[Kris Vance · Rating 5 out of 5]

BEAUTIFUL. I have the other two books in this series, Ruffage and Grist, and the third book, Pulp, does not disappoint. All of the pictures are gorgeous and the recipes are even better. Everything is technical and straightforward at the same time. Berens starts with Part 1, the basic tools and techniques that you will need along with the foundational recipes. Part 2 begins with the most beloved of traditional fruit, the apple, and showcases its beauty through six different methods of processing. She continues on with every popular fruit and some not so well-known (I’ve heard of quince, lingonberry, and autumn olive, but never thought I could turn them into anything palatable lol), turning them into culinary go-tos instead of fringe fruit. Savory recipes are contrasted with sweet and each fruit comes with its own intro on picking the best and storing it properly followed, by a Producer Profile that gives you an insider farm-to-fork view. ABSOLUTELY recommend.

Thank you, NetGalley!

[Monique Rosenbaum · Rating 5 out of 5]

I was pleasantly surprised to come across this cookbook about fruit that was so much more than that. From it's hardbound cover with beautiful illustrations that continue throughout to the unique and varied recipes ranging from breakfast, dinner, dessert and everything in between. It's listed as a practical guide to cooking with fruit and that it is. Over 200 recipes that are sweet and savory. I have only tried a few so far because there are so many that it will take quite some time. I love the inclusion of the Section titled "the baker's Toolkit". At over 100 pages in that section it gives delicious recipes to bake/cook that go great with the fruit and other recipes later in the book. My favorite being cream puffs. The book is a total of 427 pages. Many types of fruit and ways of preparation like Raw, Poached, Stewed to name a few. This cookbook would make a great addition to any fruit lover either for yourself or as a gift for someone else.

[Grace M. · Rating 5 out of 5]

I would have given this five stars even if I hadn't won it in a Goodreads giveaway. A good number of the recipes are accompanied by photos, which I personally find super useful as I like to use pictures for reference when I'm trying something new. The book starts off with definitions of cooking terms to help orient the reader to the world of cooking with fruit. The book starts with a handy "baker's toolkit" section at the beginning and from then onward is organized alphabetically by fruit type. Recipes offered include both raw and cooked ways to enjoy each fruit.

Flipping through these aesthetically pleasing pages is inspiring, and cooking with fruit just sounds like a lot of fun. As a soon-to-be dietitian, it sparks new ideas for helping people make their meals more nutrient-dense, flavorful, and less processed. Pulp deserves to reach a wide audience.

[Justina · Rating 5 out of 5]

I love cookbooks that have a story or connection to the recipes that they share. Abra Berens takes each Midwest fruit from soil to plate in this beautifully written book, helping you understand where the food comes from. While many chefs put their own background and history at the forefront of their publications, Abra puts growers and farmers on a well-deserved platform that is not often spotlighted.

On top of that, the recipes are amazing. Abra has hundreds of ways to turn a piece of fruit into the star of a great dish in a way you may have never even considered. From freshly baked sweets to savory entrees to persevered sides, there is no way that any of your fruit will go to waste after trying these recipes.

Thank you to Chronicle Books for the copy in exchange for an honest review.

[Megon · Rating 3 out of 5]

This book was wonderfully put together, the pictures were great, and the recipes were clear and more or less easy to follow. There was also a lot of information on the fruits and how to cook store and harvest them. I couldn't give it more than an average rating for a few reasons. First, most of them are beyond the average person's ability. You need special tools or more time than anyone has. Next, I prefer my cookbooks without politics, and this one will leave you with no doubt as to the author's. And the last is the book itself. The pages are super thick, leaving you constantly worried that it's 2 stuck together, and giving me a horrible papercut on my arm that bled for quite a bit. I did receive this book free from goodreads.

[Ami · Rating 5 out of 5]

A great reference tome on the many, many ways to choose, eat, and cook with fruit. I love how the book started with a bunch of super useful foundational recipes for bread, pastry, puddings, creams, custards, curds, etc. before an A-to-Z compendium of fruits common and less common, raw, composed, in salads, cooked, stewed, preserved, etc. Perfect for any home cook, produce enthusiast, CSA worrywart, farmers' market fan, and so on.

In addition to the culinary tips, I really enjoyed how Abra Berens spotlighted the supply chain from farm to consumer, how to be a savvy consumer, and how to hold space and enjoy fruit no matter what your economic situation.

[Books To Bowls · Rating 5 out of 5]

As an amateur cook, I’ve always been drawn to the versatility of fruits. But Pulp by Abra Berens has completely elevated my understanding and appreciation for this often-overlooked ingredient. Not only is Berens’ ability to transform fruits into unexpected and delicious dishes is nothing short of impressive, but she organizes the recipes in a fantastic way. Instead of the typical sides, main, desserts chapters this book is organized by fruit and how to use them raw, poached, baked, preserved, and grilled. RECOMMENDED: Roast blueberry chicken with cornbread and lemon, and the ginger poached apricots over salmon choi and chili oil.

[Morgan · Rating 4 out of 5]

I accessed a digital review copy of this book from the publisher.
This book is focused on cooking fruit. The first half has the baker's toolkit which covers many of the bases for baking and cooking. The second half is focused on the fruits. Each fruit is divided into raw, roasted, poached, stewed, baked, and preserved with savory and sweet versions for all. Not all of the dishes focus on the fruit, some of them just include the fruit. The dishes are a mix of easy and difficult to prepare. There are photographs of each of the dishes.
I think this is more of an advanced cookbook, so it is better for someone who is more experienced with cooking. It works as a technical book.

[Nathan Brungart]

IMHO this is one of the best uses of base recipes for an expanding palate. The recipes that come after the initial bulk pastries and batter recipes, are inventive and use the fruit in clever ways to keep texture and new uses.

I love brined olives but never imagined using cherries in a marinated olives set, stewed plums with lavender, and fresh apricot salad over shattering cheese was something thay had a profound concept i was unfamiliar with.

the layout of the book was easy to traverse, and in the top of the recent books I have got my hands on.

[Cathyjost · Rating 3 out of 5]

I wasn’t sure what to think about a cookbook about fruit! Imagine my surprise when a good portion of the book is dedicated to some back to basic baking. It is not all a cookbook about fruit and just unclear why this was included. The portion dedicated to fruit had beautiful looking recipes and photographs, but honestly did not get me excited. Some of the fruit ( ie quince and gooseberries) are just not available in the area I live.

[Noelle Kelly · Rating 5 out of 5]

I love love love this cookbook. I might have to buy them. I checked out the other two books where she focuses on grains and vegetables. Since I lived in Michigan I enjoyed her style of seasonal cooking with fruit. I'm so so excited about this book because it's everything I enjoy. She gives practical recipes that can be used with different fruits. Easy base recipes that can be used for different fruits. So exciting. Very recommended!

[Jenna · Rating 4 out of 5]

Thanks to the author and publisher for providing me with an ARC on NetGalley in exchange for my honest review!

Berens’ Pulp is an ambitious mix of standard recipes, selection/storage guidelines, preservation recipes, personal food industry reflections, local farmer profiles, and a call to action for a more just, sustainable fruit production and consumption system.

I feel like I finished the book with a lot of new information to carry forward with me, including:
- A wider view of how fruit can be utilized in recipes (ex. sweet and savory; raw, stewed, poached, grilled, roasted, preserved, the whole gamut)
- A sharper awareness of the labor that goes into the production of fruit that I consume and the issues that put their producers in jeopardy
- Very useful everyday guides for how to pick good fruit, store it correctly, and preserve it when there’s too much left

4/10! I’m leaving a star off because a lot of the recipes didn’t actually interest me, but the book is otherwise a great wealth of foundational information that I’ll use to inspire my own cooking!

[Thomas · Rating 4 out of 5]

Very enjoyable read, lots of excellent recipes, many I plan to try, lots of good advice for purchasing fruit and storing fruit, some really interesting and informative interviews with farmers, and some good snark, which I appreciate. I believe I will acquire Berens' other two books, they look as interesting. This was a good score from the Goodreads Giveaways. Check it out.

[Joni Owens]

The pictures in this book had my mouth watering! I don’t love the cover art so I’m glad I didn’t judge a book by its cover.

I really loved how this book broke each fruit down into sections. Raw, cooked somehow (I.e. grilled, poached.. etc) and preserved. And there’s amazing recipes for each section.

[Sidney Miller · Rating 5 out of 5]

I received this cookbook as a Goodreads Giveaway. Pulp is a very pretty cookbook. I especially enjoyed the baker’s toolkit that has recipes for many common baking bases, like pie dough, muffin batter, and more. While many of the recipes are beyond my tastebuds, I appreciate the inspiration of using fruits in different capacities than traditionally used ones.

[Virginia Morgan Hanson · Rating 5 out of 5]

This woman is funny, a crackerjack writer, and obviously an ultra talented chef, but I also get so much inspiration from her with practical suggestions for every day, simple cooking. If you love working with local and whole foods, this (and all her books, esp Ruffage) is a bright light on your cookbook shelf.

[Bozhena Levine · Rating 4 out of 5]

Thank you Chronicle Books and NetGalley for the advanced electronic review copy of this book. Beautiful, appetizing photos and some great recipes, all fruit-based. I liked the idea of this book and am looking forward to checking out the other two books by this author.

[Athena · Rating 5 out of 5]

I received this book as a Mother's day gift from my daughter who is aware of my growing interest in cooking with fresh fruits. This book is fantastic, great recipes, easy to follow, and of course, it has pictures! A great buy for any cook's bookshelf.

[Dray · Rating 5 out of 5]

Covers most fruits and berries in all their states - raw, baked, poached, stewed etc. I found myself wanting more recipes for some, like strawberries and cranberries but still a really handy book. Really appreciated the info on preserving, selecting and storing each. Well done.

[Emily · Rating 5 out of 5]

What a great cookbook. So excited to try some of these savory fruit options, I will always choose savory over sweet so this was exciting. Also happy to see some preservation recipes in there. A really great resource, will be checking out other books in this series for sure.

[Cook Memorial Public Library · Rating 5 out of 5]

A 2023 Staff Nonfiction Favorite for Hannah! For readers of Veg Forward by Susan Spungen and Listen to Your Vegetables by Sarah Grueneberg.

Check our catalog: https://encore.cooklib.org/iii/encore...