Pulp Kitchen: The Cookbook: How to Turn Juiced Pulp Into Killer Dishes
If you've been throwing away the pulp after juicing, you've been missing a valuable piece of the nutritional puzzle. Did you know that pulp has amazing health benefits? And that it can be used to add both flavor and texture to a wealth of your favorite dishes? Vicki Chelf--noted natural foods chef, cooking instructor, and best-selling author--shows you how in her new book, Pulp Kitchen.
The book opens with an informative chapter on the many potentials of pulp, including its nutritional profile as a rich source of fiber, vitamins, minerals, and beneficial antioxidants. In this chapter opener, Vicki also provides helpful preparation and storage guidelines, as well as a handy chart that lists various types of produce along with the amount of pulp and juice they yield. What follows next are dozens of easy-to-follow recipes that highlight the goodness of pulp in a wide variety of delectable dishes-- breakfast porridge and pancakes; soups and salads; meatless burgers, loaves, and pâtés; breads; muffins; cookies; pies; and much, much more. So if you are looking to make the most out of the pulp from juiced fruits and vegetables, look no further.
Let Pulp Kitchen show you how this oftenoverlooked ingredient can add texture, flavor, and a nutritional punch to your favorite dishes.
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Vicki Chelf is an experienced natural foods cooking instructor, an accomplished artist, and an internationally recognized food writer. She has also served as head chef at a top natural foods restaurant. Ms. Chelf has written six cookbooks, including The Arrowhead Mills Cookbook and Cooking for Life.
"Chelf (Vicki's Vegan Kitchen), an avid vegan hell-bent on not wasting an iota of nutrition or fiber, makes a solid and imaginative case for finding a litany of additional uses for the by-product of juicing--all that pulp--in this helpful collection . . . Chelf does an admirable job of including recipes for the pulps readers are most likely to have on hand . . . [h]er dishes are approachable, tasty, and practical, and they're also easily sourced, a nice benefit of adding pulp instead of other binders or flavor agents to vegan dishes . . . [Pulp Kitchen is] a helpful collection of everyday recipes that juicers of all stripes will likely find handy."
--Publishers Weekly"[Author Vicki] Chelf comes to the rescue with all manner of recipes to render what might appear inedible and useless into perfectly good foods."
--Booklist
