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ISBN: 9781797207162

Content: " 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 mains8212 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 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). Pulp features only fruits that grow in the Midwestern United States, so no bananas, passion fruit, or citrus here. CULINARY REFERENCE BOOK: 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 techniques8212 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 SUCCESS: Ruffage was named a Best Cookbook for Spring 2019 by the New York Times and Bon Appé,it, 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 books: 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. 8212 Kim Severson, New York Times [Ruffage] is a total classic in the making.8212 Christina Chaey, associate editor, Bon Appé,it Crammed with exciting ideas that encourage creativity, this lively book will quickly become an essential item in the home cook's library.8212 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. 8212 Booklist [In Grist,] Berens strolls through each category with representative methods (such as boiled, fried, and sprouted) with an..."

Content: Biographisches: "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. EE Berger is a Detroit-based photographer focused on food, lifestyle, product, and portrait work. Lucy Engelman is an illustrator who puts pen to paper in Pittsburgh, Pennsylvania." Rezension(2): "〈a href=http://www.publishersweekly.com target=blank〉〈img src=https://images.contentreserve.com/pw_logo.png alt=Publisher's Weekly border=0 /〉〈/a〉: March 6, 2023 After tackling vegetables in Ruffage and beans and grains in Grist , Michigan chef Berens turns her focus to Midwestern fruit in this rewarding outing. She kicks off with a handy “baker’s toolkit” of elements such as bread doughs, cake batters, honeycomb brittle, and pickling brine. The bulk of the no-nonsense recipes are then arranged by fruit, from apples to drupelet berries (raspberries, blackberries, and mulberries) to melons, then subdivided by cooking technique and sorted into savory or sweet. Berens has a knack for improving familiar dishes: salads of apples, arugula, and goat cheese with pumpernickel croutons should be built in layers on a serving platter to ensure equal distribution, while a chocolate pudding is kicked up with the addition of cherries that have been soaked in coffee syrup. After “you’ve grazed to boredom” on raw blueberries, use them in a baked dish of chicken and corn bread. Innovative combinations abound: pears meet bacon and onion in a tart, cream for panna cotta is infused with parsnips, and cantaloupe halves are filled with ice cream and drizzled with olive oil. Many recipes are for full meals, including the tempting “Sunday at the Pub,” which consists of poached quince, duck breast, potatoes, and citrusy relish. Locally focused but widely applicable, this will have home chefs heading to the farmers market or produce aisle with renewed confidence." Rezension(3): "〈a href=http://lj.libraryjournal.com/ target=blank〉〈img src=https://images.contentreserve.com/libraryjournal_logo.png alt=Library Journal border=0 /〉〈/a〉: Starred review from April 1, 2023 Berens ( Ruffage , Grist ) returns with another winner, this time centered on fruit. The tone of the book is smart, engaged, and give-me-something-good. After a forceful and wide-ranging introduction about farming practices, market forces, production, and food waste, she opens with an 80-page baker's toolkit. This collection of recipes includes cakes, cookies, breads, curds, creams, and more. A lack of abundant illustrations makes it read more like a preface than the rich collection of foundations it is. Part two brings the focus to individual fruits. Berens begins by detailing how to select and store fruit and recognize ripeness,then she offers pairs of recipes, one savory, one sweet, based on a variety of preparation methods including (depending on the fruit) raw, roasted, grilled, poached, stewed, and baked. There are also notes on preserving each fruit in a variety of ways. While not vegetarian, the book skews that way. Among the recipes are baked ricotta with black-pepper raspberries,grape custard pie,cashew cauliflower with ground-cherry glaze and toum,and pear, bacon, and onion tart. VERDICT Berens is a cookbook superstar, and her innovative way of creating books, and talking about and sharing food, is a pleasure to read. --Neal WyattCopyright 2023 Library Journal, LLC Used with permission. "

Language: English

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