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!

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.

Lots of fun and diverse recipes for a set group of fruits. If you end up with a large abundance of some fruit, this book will teach you how to cook, preserve, or freeze all of it with some unique and intriguing ideas.

I received a copy of this book through NetGalley in exchange for an honest review.

This book was around 3.5 stars for me.

This book has beautiful photos and lofty recipes. It is a nice guide to cooking with fruit, but I was surprised how little fruit is used in some of the recipes. There's recipes included for baking and cooking and then information on how to best cook with various fruits. I like the concept of this book, but felt like a lot of the recipes are out of my skillset. I think it's a nice aspiration, but not a recipe book I'd be reaching for during the work week.

Amazing recipe book with chic design and even better recipes concerning fruit. Informative and delicious!