Meat

When a simple shopping trip to pick up some things for his wife turns into a deadly nightmare , Ray Garrett and a group of strangers must come together to survive the horrors they are about to endure. The supermarket shelves are stacked with horrific delicacies made from human flesh, and the store boasts a Meat aisle that has to be seen to be believed. As the group turn to Garrett to lead them to safety, the unlikely group must come together to not only survive, but to try to find a way to escape from the store, and the inhuman Staff who are hungry for human flesh and keen for them to stay forever. A dark disturbing horror story in which the vampires are brutal, horrific creatures, violent beasts filled with rage and bloodlust, MEAT tells the story of survival, and asks the question of just how far a person will go in order to survive....

When a simple shopping trip to pick up some things for his wife turns into a deadly nightmare , Ray Garrett and a group of strangers must come together to survive the horrors they are about to endure. The supermarket shelves are stacked with horrific delicacies made from human flesh, and the store boasts a Meat aisle that has to be seen to be believed. As the group turn to Garrett to lead them to safety, the unlikely group must come together to not only survive, but to try to find a way to escape from the store, and the inhuman Staff who are hungry for human flesh and keen for them to stay forever. A dark disturbing horror story in which the vampires are brutal, horrific creatures, violent beasts filled with rage and bloodlust, MEAT tells the story of survival, and asks the question of just how far a person will go in order to survive....

Den ultimative grill-kogebog er ankommet! Udarbejdet af professionelle kokke fra grill-restauranten, MEAT. Kogebogen gemmer på tusindvis af menu-kombinationer og masser af gode grill-tips. Sommerens store hit-bog!

"This packed account makes food science feel like an urgent and essential undertaking." -- Publishers Weekly (Top 10 New Release in Science) "A strong case for how science can come to our rescue in the kitchen--if we let it." -- Kirkus Reviews Good Food Institute founder and president Bruce Friedrich offers a hopeful and rigorously researched exploration of how science, policy, and industry can work together to satisfy the world's soaring demand for meat, while building a healthier and more sustainable world. The human love of meat appears to be hard-wired. The world consumes more than 550 million metric tons of meat and seafood each year. That number has been climbing for decades and is expected to continue to rise through at least 2050. What if we could give humanity the meat it craves, but produced differently? Plant-based and cultivated meat that are just as delicious as the meat you love, but more affordable and healthier. Think it's not possible? With examples ranging from the "horseless carriage" (car) to the smart phone in your pocket, Meat reminds readers that scientific innovations often move from disbelief or opposition to inevitability and ubiquity, much faster than almost anyone expects. Envisioning a future where meat is both a delight and a force for good, Friedrich explores: Humanity's 12,000-year-old practice of raising animals for meat, and why we need to figure out a better way. The science and scientists behind the efforts to create plant-based and cultivated meat that is indistinguishable from conventional animal meat, but less expensive, more nutritious, and safer. How plant-based and cultivated meat can preserve forests and biodiversity, mitigate climate change and ocean pollution, and lower antimicrobial resistance and pandemic risk. The economic and food security benefits of making meat more efficiently, which include trillions of dollars in economic output annually, tens of millions of good jobs, and the possibility of a revitalized farm economy. Meat offers a vision of the next agricultural revolution that is optimistic, achievable, and delicious.

"This packed account makes food science feel like an urgent and essential undertaking." -- Publishers Weekly (Top 10 New Release in Science) "A strong case for how science can come to our rescue in the kitchen--if we let it." -- Kirkus Reviews Good Food Institute founder and president Bruce Friedrich offers a hopeful and rigorously researched exploration of how science, policy, and industry can work together to satisfy the world's soaring demand for meat, while building a healthier and more sustainable world. The human love of meat appears to be hard-wired. The world consumes more than 550 million metric tons of meat and seafood each year. That number has been climbing for decades and is expected to continue to rise through at least 2050. What if we could give humanity the meat it craves, but produced differently? Plant-based and cultivated meat that are just as delicious as the meat you love, but more affordable and healthier. Think it's not possible? With examples ranging from the "horseless carriage" (car) to the smart phone in your pocket, Meat reminds readers that scientific innovations often move from disbelief or opposition to inevitability and ubiquity, much faster than almost anyone expects. Envisioning a future where meat is both a delight and a force for good, Friedrich explores: Humanity's 12,000-year-old practice of raising animals for meat, and why we need to figure out a better way. The science and scientists behind the efforts to create plant-based and cultivated meat that is indistinguishable from conventional animal meat, but less expensive, more nutritious, and safer. How plant-based and cultivated meat can preserve forests and biodiversity, mitigate climate change and ocean pollution, and lower antimicrobial resistance and pandemic risk. The economic and food security benefits of making meat more efficiently, which include trillions of dollars in economic output annually, tens of millions of good jobs, and the possibility of a revitalized farm economy. Meat offers a vision of the next agricultural revolution that is optimistic, achievable, and delicious.