Pulp : a practical guide to cooking with fruit : 215+ sweet and savory recipes and variations, including a baker's toolkit
Publication Information
San Francisco : Chronicle Books, [2023]
Physical Description
432 pages : color illustrations ; 25 cm
Summary
"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"--
Notes
Includes index.
Contents
- I. Baker's toolkit
- II. Fruits and how I prepare them. Apples ; Apricots ; Blueberries ; Cherries ; Drupelet berries : raspberries, blackberries, and mulberries ; Grapes ; Ground cherries (a.k.a. cape gooseberries) ; Melons ; Nectarines and peaches ; Pears ; Plums ; Quince ; Rhubarb ; Strawberries ; Tart round fruits : cranberries, currants, gooseberries, lingonberries, and autumn olive.