Cover Image: Pulp


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Member Reviews

I really like the format of this, in that Abra starts with base recipes that she uses throughout the cookbook, and then organizes by fruit. The recipes are all easy to follow, and there are definitely a few in here that I'm really looking forward to trying. Pick it up and look for some new fun recipes!
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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.
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This book was solid: relatively interesting, some nice images, and information, however it wasn't a standout.

I will recognize that it may just be too advanced for my skill set, perhaps  people who are familiar with baking will enjoy these selections.
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Abra Berens writes the most beautiful cookbooks! Pulp is filled with sweet and savory recipes that shine a spotlight using favorite fruits in new and original ways. The beautiful photography will tempt you to make each and every recipe. If you liked Ruffage and Grist, you will love Pulp, too.

Thank you to Chronicle Books and NetGalley for this ARC.
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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.
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Abra Berens doesn't miss and Pulp is no exception. I love all of her books and this one certainly rounds out the trio. While I love her recipes, I especially appreciate her perspective and commentary. Abra is the type of writer and food advocate that can share her opinions without making others feel judged. Her books are always accessible and inspiring. 

The topic of fruit is such a fun one! I love the way that the chapters are broken up by type of fruit and share ideas for both sweet and savory applications. 

This is a gorgeous, can't miss book - thank you to Netgalley and Chronicle for the ARC - Pulp is out now!
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Thank the gods there are no calories in feasting with my eyes!  I devoured this book, savoring the gorgeous photography and chewing on every recipe.  Berens had delivered far more than I ever could have hoped for in a cookbook for fruit.  Firstly, she gives a Baker's Toolkit: the breads, custards, creams and cakes, etc., that are so often paired with fruit.  Second, she goes through fruits alphabetically, each with an explanation on general preparation and use followed by recipes of how she would use the fruit in both sweet and savory dishes. Interspersed are profiles of and interviews with various people involved in the world of fruit.  I will be back for another helping - and so should you!
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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.
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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.
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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.
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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)
- Sharper awareness of the labor going into the production of the fruit that I consume and the issues that put 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!
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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.
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This was a fantastic recipe book. There are so many recipes I can't wait to try. Loved the photography as well! I especially loved how she tells how to select the fruits, signs of ripeness, and how to store them.
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The download for this wouldn’t work so I don’t really have an opinion. Hope the download worked better for others. 
I do trust Abra Berens to put out bother stellar cookbook though.
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Abra Berens has now successfully confirmed she is an auto-buy author for me. Pulp is divine.

I think what I appreciate most about Ruffage, Grist, and now Pulp is how each book is categorized by ingredient. This is a cookbook to pick up after enthusiastically coming home with too many apples from the orchard or after the farmer's market's impulse buy of an unfamiliar ingredient, like ground cherries. 

Each fruit is followed by multiple preparations: raw, roasted, baked, preserved, stewed, poached, and so on. I adore cookbooks that are sorted in this way. I find it to be so "user friendly" for beginner and more advanced cooks alike. To that point, Part 1 or the "baker's toolkit" allows readers to let a craving or desire to attempt a new technique decide the dish.

Lastly, as a fellow Michigander (now living in Minnesota) I adore the Producer Profile interludes. It isn't common to see thoughtful interviews with farmers and producers in cookbooks but I think it gives a wonderful context and sense of place. (Side note: I worked at a restaurant in Chicago that served both Mawby wine and produce from Mick Klug's farm and can confirm: both are outstanding.)

To the "I don't have a sweet-tooth people" - there are savory recipes like coconut milk shrimp with jalapeno-peach cornbread and a pear, bacon, and onion tart (among others) to utilize fruit without diving headfirst into a sugar bomb. There's something for everyone, truly. Highly recommend!
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This is a beautiful recipe book that features so many out of the box ideas on how to use fruit. It goes beyond just how to use it but how to pick it and preserve it as well. Absolutely beautiful. A must add to your cookbook collection.
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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.
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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!
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This is a must-have cookbook!  The recipes look delicious and the photography is divine. This is one I'll return to again and again. Many thanks to the author, publisher, and NetGalley for the advanced copy of the book.
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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.
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