Stop by the store to meet acclaimed cookbook author Abra Berens! She will be greeting fans and signing Pulp: A Practical Guide to Cooking with Fruit, her new cookbook that focus on all the ways fruit can enhance simple, delicious dishes. 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. This event is free and open to public.
More About the Book: Pulp will change your mind about fruit. It's not just for eating out of hand, baking into a pie, or preserving into a jam or jelly. Roasted fruit can enhance a pork chop or add tartness and fleshy heft to grains. Apricots can be tucked into the most delicious grilled cheese, their brilliant flavor and hue the irresistible stars of the sandwich. Infinitely delicious, endlessly adaptable fruit can center a meal. Here are 95 approachable, healthful recipes for 22 fruits in sweet and savory preparations, each featuring the acidity, sweetness, color, and texture different fruits bring to the plate. Pulp, like beloved author Abra Berens's award-winning first and second cookbooks, Ruffage (on vegetables) and Grist (on grains, beans, and legumes), is written with the same highly approachable structure and recipe style. Each fruit chapter is broken into techniques-raw, roasted, and stewed, for example-with a sweet recipe and a savory recipe for each technique. 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.
Vice says, "Another winner from Berens, Pulp is a beautiful and necessary book for anybody who loves fruit and wants to not only find good recipes but wants to really learn how to handle it and use it in the most efficient and delicious ways possible."
More About the Author: Abra Berens is a Michigan chef, author, and former farmer. Through every recipe written and meal served, she aims to tighten the connection between eaters and growers. She believes we can invest in a stronger, more equitable food system for everyone, from producers to grocers to consumers. She is the author of Ruffage: A Practical Guide to Vegetables, a 2020 Michigan Notable Book winner and James Beard Award nominee, and Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes. Her dinners at Granor Farm in Three Oaks, Michigan, made her a James Beard semifinalist for Outstanding Chef: Great Lakes. You can find out more about her HERE.
An Eater Best Cookbook of Spring 2023
First vegetables, then grains, and now, fruit.