Description

Pulp by Abra Berens

The third installment in Berens’s celebrated series — following Ruffage and Grist — Pulp reimagines fruit as the centerpiece of both sweet and savory cooking. With 215+ recipes spanning 22 fruits, each chapter is organized by technique, offering surprising pairings like Rhubarb One-Pan Chicken with Kale & Poppy Seed Salad alongside a Rhubarb Upside-Down Cake. Apricots find their way into a standout grilled cheese, while roasted fruits enhance everything from pork chops to grain bowls. An indispensable kitchen reference, Pulp also includes a Baker’s Toolkit with breads, custards, and sauces that pair beautifully with fruit.