Fresh Meat

All prices for 'Fresh Meat' include the approximate cost of delivery to an address within the UK.
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United Kingdom released, PAL/Region 2 DVD: LANGUAGES: English ( Dolby Digital Stereo ), English ( Subtitles ), WIDESCREEN (1.78:1), SPECIAL FEATURES: 2-DVD Set, Behind the scenes, Cast/Crew Interview(s), Deleted Scenes, Interactive Menu, Scene Access, SYNOPSIS: From the award-winning creators of Peep Show, Sam Bain and Jesse Armstrong, and starring Jack Whitehall, Joe Thomas (The Inbetweeners) and Robert Webb, Fresh Meat is Channel 4's latest comedy drama series.

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Cambodia is a very traditional society with an emphasis on strong family values, and its cuisine is influenced by India, Thailand, China, France and Vietnam. This delightful book includes an evocative introduction to the country's cooking and culture, along with advice on Cambodian staples, such as rice, fish, coconut milk, herbs and spices. With a strong emphasis on fresh ingredients, and with all elements of the meal typically prepared from scratch, principal dishes include seafood fritters, tangy soups, grilled fish, rice (served crunchy and barely cooked), stewed meats, and spicy vegetables.

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This Dvd Set Is New BUT NOT Sealed - 2013 - Another Dvd Is Now Becoming Very Collectible & Sought After. This Dvd Is In Stock And Will Be Posted From The UK - Region 2

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Did The Inbetweeners Movie leave you wanting more? Desperate to find out what Will, Simon, Jay, and Neil are getting up to now? TheInbetweeners: Moving On will take you through all the best bits of the hit TV show and first film, catch you up with what the four guys have been up to in shows likeChickens and Fresh Meat, and get you ready for the next film installment from the gang as they embark on an epic trip Down Under.

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Who grows our juicy fruits and yummy vegetables? Who raises animals for our tasty eggs, milk and meat? Who catches fresh fish for our table? Farmers and fishermen show off their bounty in this lively look at the people who produce the food on which we all rely. In a book filled with bright and enticing photographs and an accessible text, Shelley Rotner s latest book offers a breakdown of the farm-to-table process that is perfect for preschoolers and kindergarten students.

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Firmly of the belief that a home should be run as an efficient military campaign, Mrs Beeton, the doyenne of English cookery, offers timeless tips on selecting cuts of meat, throwing a grand party and hosting a dinner, as well as giving suggestions on staff wages and the cost of each recipe. With such delicious English classics as rabbit pie, carrot soup, baked apple custard, and fresh lemonade - as well as invalid's jelly for those days when stewed eels may be a little too much - this is a wonderful collection of food writing from the matriarch of modern housekeeping.

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Asian ingredients are fresh, vibrant and renowned for their health benefits, but Asian recipes often aren't as healthy as they seem because of their use of lots of sugar, salt, unhealthy oils and fatty cuts of meat. Asia Light offers nutritious and lower fat ways of cooking classic dishes, such as Vietnamese Spring Rolls, Laksa and Beef Rendang, as well as Ghillie's own creations, including Steam Baked Salmon and Vegetable Parcels with Asian Dressing and Vietnamese Chocolate Coffee Pots.

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Jonathan Gabriel: Supreme Lycar of the secretive, xenophobic, and insular Wildfur clan. Tycho Brahe: the "fresh meat" in an elite, Top Secret werewolf-killing squad known only as "The Werewolf Killers." But there is a thirst beyond thirst - a thirstening Jonathan Gabriel knows only too well. Tycho feels it, too; to be drunk on moonlight, entwined in the super hairy arms of some kind of man/wolf type dude.

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Excerpt from Cold Dishes for Hot Weather When the hot midsummer months come, who is it that does not feel a repugnance for hot food, and whose palate does not demand something delicate yet cold? For them, and for the housekeeper who is so unfortunate as to have to attend to the culinary department of her establishment, is this book intended. All the receipts given are for dishes to be eaten cold; many of them require no cooking, as canned and preserved goods may be used in their preparation, although fresh meats and vegetables are always preferable; and all can be prepared in the cool morning hours, before the sun's rays make life hardly bearable.

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The growing popularity of Peruvian cuisine throughout the world has made Lima, the capital of Peru, a destination city for food lovers. Virgilio Martinez is the most famous young chef in Peru. His restaurant Central, in Lima, is among the best in the world and he has opened two LIMA restaurants in the heart of London. With this collection of more than 100 of Virgilio's fuss-free, contemporary recipes you can cook this fresh, vibrant, healthy food at home using your local fish, meat and vegetables - plus the superfoods for which Peruvian food is renowned.

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Technical Specs: Languages(s): EnglishInteractive Menu

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Superlegumes dispels the myth that beans and legumes make for stodgy, hippy, vegetarian food. With Superlegumes, all that has changed. These fresh, delicious and health-bringing recipes are a mix of vegetarian, meat and fish-based recipes, for every meal and every season. They use legumes and pulses - cannellini beans, broad beans, lima beans, kidney beans, adzuki beans, borlotti beans, lentils, chickpeas - not only a high-protein food source and kinder on the earth to produce than meat protein, but also healthier to eat and cheaper to buy.

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Excerpt from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers In boiling fresh meat, care is necessary to have the water boiling all the time it is in the pot; if the pot is not well scummed, the appearance of the meat will be spoiled. Mutton and beef are preferred, by some, a little rare; but pork and veal should always be well done.

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A paperback originalThe One-Pan Galley Gourmet has it all: one-pan simplicity; delicious recipes using fresh ingredients; advice for provisioning anywhere in the world; and plenty of spice and personality. Special features include:200 boat-tested meat, fish, and vegetarian recipes Soups, stews, breads, and desserts Menu plans for cruises of three-day, seven-day, and longer duration Provisioning advice emphasizing fresh ingredients with selective canned substitutions

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There s a reason why pets beg at the tablethey want real food! Not the kibble manufactured by pet food companies, transformed beyond recognition, drained of natural nutrients, and a far cry from fresh meat, vegetables, and grain. If we as human beings are so dedicated to preparing healthy, homemade meals for ourselves in the comfort and safety of our own kitchens, shouldn t we be doing the same for our beloved pets?Dinner PAWsible is a collection of more than fifty cat and dog food recipes that will teach you how to whip up a fresh, balanced meal for your hungry critters.

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Excerpt from The Ideal Cookery Book: Economy, Wealth and Comfort in the Household In the selection of provisions, the best is generally the cheapest. Half a pound of good meat is more nutritious than three times the amount of inferior. As to vegetables buy them fresh. Above all, where an income is small and there are many to feed, be careful that all the nourishment is retained in the food that is purchased.

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With sections on vegetables, spices, herbs, berries, fruit, meat, fish, seafood, eggs and seasonal baking, this is the ultimate guide to Scandinavian cooking. It includes 100 essential ingredients and 300recipes selected by Camilla Plum, an authority on the distinctive produce of Scandinavia, and book celebrates the varied cooking methods used to make the most of Nordic ingredients, from salting and jamming to eating fresh from the wild.

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This study analyzed updated food loss estimates for fresh fruit, vegetables, meat, poultry, and seafood obtained through a competitive grant with the Perishables Group, Inc. The new estimates were obtained for use in the ERS Loss-Adjusted Food Availability data. They had little impact on per capita food loss estimates because the new estimates are generally close to the current loss assumptions.

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A delicious ode to morning foods, featuring eggs, biscuits, meats, and pancakes you ll want to start every day with. Breakfast brings beauty and enthusiasm to the morning meal. George Weld draws on his passion and Southern roots to create the fresh, satisfying dishes his Williamsburg restaurant, Egg, has been serving for ten years. Breakfast begins with simple techniques that transform familiar ingredients into transcendent meals.

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Janette Riehle grew up in a world that most people cannot even imagine-it's a world that we "old-timers" up here sometimes call either "the old Alaska" or "the real Alaska." And it's a world that we will unfortunately never see again. Sled dogs, moose meat, fresh trout, log cabins and 7-year-old girls trapping beaver are all part of this delightful, hard-scrabble romp through the wilds of Alaska in the 1940s and 1950s.

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Table of Content: Breakfast Burritos (Once a Month Cooking) Turkey Breakfast Sausage Patties Big Breakfast Cookie Breakfast Cookies Amazing Breakfast Pizza Fabulous Broiled Breakfast Grapefruit Cottage Cheese-Banana Breakfast Delite Breakfast Cereal Muffins 3 Meat Breakfast Pizza Sausage Breakfast Cookies Oatmeal Cooked in a Rice Cooker Breakfast Casserole Camping Farmers Breakfast Sunshine Breakfast Cups Breakfast Tacos Stuffed Breakfast Biscuits Pina Colada Breakfast Parfait Crock Pot Breakfast Tropical Breakfast Lettuce Breakfast Wraps Breakfast Cookies With Bacon Fresh Fruit Breakfast Parfaits

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Maritime cuisine today reflects a long tradition of hearty home cooking and the more recent influence of flavors from around the world. Added to this is a growing demand for fresh, local produce and meats. A Taste ofthe Maritimes presents 75 recipes for making the most of what s available from our fields, orchards, and waters all through the year, highlighting the benefits of local, seasonal eating.

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Meat-eaters, watch out! A fun and exciting new world of vegetarian cuisine might just steal your heart away! Spiced with handy tips and reflections on various recipes from the man himself, Vicky Ratnani, this book is green and fresh. The recipes here are not the boring ones we know. They hail from all over the world but have an Indian twist: braised plaintain with Thai spices, hing-roasted pumpkin, vegetable Shepherd's pie and so on.

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Presents a collection of recipes for meat-free dishes that includes fresh, seasonal ingredients with options for snacks, breakfast items, soups, breads, and one-pot and main dishes.

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Offering a host of recipes good for one's mind, body, and soul, author Usha Rani Rajandran presents What's Cooking? a collection of wholesome Indian recipes that use fresh produce and meats. Rajandran offers step-by-step directions to preparing some favorite Indian foods-from chicken curry, to prawn fritters, to tomato pachadi, to fish cutlets, and more.

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Sedona. Arizona s breathtaking Red Rock country has become shorthand for a state of mind natural, spiritual, creative, luxurious, blissful that finds an easy affinity with and satisfying expression in food. A community of seasoned and young chefs inspired by this landscape are creating menus that bring a taste of the area s magic to the dinner table menus characterized by a natural, southwestern flavor that surfaces in eye-opening ways and incorporates organic meats, fresh fish, wild game, locally grown seasonal produce, and fresh herbs.

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150 fantastic recipes are packed into this fresh, bright and contemporary volume. Chapters include Broths and Soups, Tomato Sauces, Cream Sauces, Fish and Shellfish, Meat and Poultry, Vegetables and Vegetarian Dishes, Baked Pasta, Stuffed Pasta, Fresh and Healthy Pasta, and Pasta Salads. There is also an illustrated guide to just some of the variety of pasta shapes, and a description of which is the most suitable for which dish.

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Paleo By Season presents a chef's approach to healthy Paleo cuisine by teaching home cooks the essential techniques for cooking any food, so they can focus not on recipes but on using the best fresh, local ingredients. With dozens of techniques, over 100 Paleo recipes, and a showcase of small farmers and ranchers cross the country who are providing sustainably raised meats and organically grown fruits and vegetables, Paleo By Season offers home cooks the tools they need to think like a chef.

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From biscuits to cornbread, freshly shelled beans to red-ripe tomatoes and savory meats to the sweetest cherry pies, this title provides the home cook with recipes and historical asides to turn any trip to the farmer's market into a delicious family affair. Original. (Cooking)

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His presence was intoxicating. From the moment he entered our mysterious town, we were consumed. I was mesmerized, completely taken by him, but not like everyone else. They stared at him like a juicy piece of meat. The men looked at him like a meal; they sniffed the gorgeous scent of his blood like a druggie does to a fresh bag of pot. I could tell that if they ever managed to get the poor human boy alone, they would share him among their fellow young vampires and feast on him.

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We all love to eat well and enjoy the freshest, lightest ingredients, but who wants to spend hours on complicated recipes? Mary Berry - who tests every dish until it is foolproof - uses clever ideas and smart shortcuts to put your favourite flavours on the table in the shortest time. Why make pastry, pit olives or labour over onion chutney when first-class products are available? Concentrate instead on fresh vegetables, top-quality fish and meat, and the little extras - a parcel of young shoots or some chocolate flakes - that give the finished dish a lift.

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A collection of more than two hundred rustic recipes from around the world offers insight into cooking traditionally, economically, and environmentally using free-range meats, whole grains, and fresh fruits and vegetables, in a volume that includes such options as New England Maple Doughnuts, Persian Lamb Kabobs, and Japanese Moon-Viewing Noodles.

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Technical Specs: Languages(s): EnglishInteractive Menu

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The Advances in Meat Research series has arisen from a perceived need for a comprehensive coverage of certain topics that are pertinent to meat and meat products. We, the editors, have made the decision to concentrate on a series of related topics that are deemed to be impor- tant to an understanding of meat, both fresh and processed. It is our sincere hope that by focusing upon areas related to meat science that researchers who contribute to this volume can not only update those involved in academia and industry but also promulgate facts that may lead to solutions of meat industry problems and aid in improving the efficiency of various associated industrial processes.

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Production planning in fresh food industries is a challenging task. Although modern Advanced Planning and Scheduling (APS) systems could provide significant support, APS implementation numbers in these industries remain low. Therefore, based on an in-depth analysis of three sample fresh food industries (dairy, fresh and processed meat), the author evaluates what APS systems should offer in order to effectively support production planning and how the leading systems currently handle the most distinguishing characteristic of fresh food industries, the short product shelf life.

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The fully revised and updated second edition of Improving the Sensory and Nutritional Quality of Fresh Meat reviews the essential knowledge of the mechanisms underlying quality characteristics and methods to improve meat sensory and nutritional quality. The book is split into three main sections. Part one analyses the scientific basis of meat quality attributes.

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