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Kill the Recipe: A Cookbook and Visual Guidebook on the Basics of Radical Beanmaking and Plant-based Eating Paperback – August 13, 2012
"Enlightenment Now: The Case for Reason, Science, Humanism, and Progress"
Is the world really falling apart? Is the ideal of progress obsolete? Cognitive scientist and public intellectual Steven Pinker urges us to step back from the gory headlines and prophecies of doom, and instead, follow the data: In seventy-five jaw-dropping graphs, Pinker shows that life, health, prosperity, safety, peace, knowledge, and happiness are on the rise. Learn more
About the Author
Mark Andrew Gravel is an independent cook and designer working at the intersection of food and art. He is the founder of Good Farm, an art and agriculture blog turned foraging collective, and Bean-In, a yearlong series of food happenings that culminated with an all day temporary free restaurant at California College of the Arts. Currently, Mark runs Good Farm, freelances, and continues to share his love for the culture and diversity of beans through both self-propelled and collaborative projects. Lucy Engelman is an illustrator living in Northfield, IL, where she plans her next adventure. She attended the University of Michigan in Ann Arbor, graduating with a BFA in 2011. Her young career consists of collaborations with chefs, farmers, artists, designers of various trades, and publishers from near and far. She has also received recognition for her work in several publications. Lucy is eager to continue searching for inspiration in the fresh air of the outdoors, pursuing an agrarian inspired lifestyle, and collaborating with professionals of all trades.
Top customer reviews
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Well prepared beans are delicious as well as being quite healthy, economical and amazingly satisfying. Yet somehow they never managed to make it into my cooking repertoire on a regular basis.
Mark's book changed all that for me. A short and straightforward collection of delightfully illustrated recipe templates has me making some of the best beans I've every made, in innumerable combinations. From soups, to stews, to salads, to beans and grains, to casseroles, I'm making bean dishes multiple nights a week and loving every single one of them. Even when I forget or neglect to cook dried beans on the weekend for use during the work week, Mark's tips on how to make canned beans delectable saves my bacon and gets me to turns to beans even for the most last minute of pantry scraping, refrigerator trawling weeknight meals.