In her new cookbook, Pulp, Abra Berens gives grapes their due
The grape, according to Abra Berens, doesn’t get the attention it deserves. “It’s one of those things that’s so ubiquitous in the grocery store that it kind of gets glossed over,” says the chef and three-time author — most recently of
California in terms of agricultural diversity. Accordingly, fruit is not just eaten in hand, but — as’s 215 recipes make clear — also preserved, frozen, cooked, and added to all sorts of savory applications.
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