Empezar El Día Con Los Desayunos De Martín Starting the Day Off with Martins Breakfasts

Total Page:16

File Type:pdf, Size:1020Kb

Empezar El Día Con Los Desayunos De Martín Starting the Day Off with Martins Breakfasts EMPEZAR EL DÍA CON LOS DESAYUNOS DE MARTÍN STARTING THE DAY OFF WITH MARTINS BREAKFASTS Para no descuidar la comida más importante del día, Martín Berasategui le ofrece comenzar la jornada de hoy con la experiencia Bless de su desayuno. En Bless nos consideramos transportistas de felicidad, estos momentos de felicidad son los que Martín Berasategui recoge en su carta, para proponerle degustar sabores procedentes de la fusión de las diferentes culturas del mundo, a través de su dilatado recorrido por los más de 40 años de profesión dedicados al arte gastronómico. In order to not neglect the most important meal of the day, Martín Berasategui offers you to start the day with the Bless breakfast experience. At Bless we consider ourselves bearers of happiness. These moments of happiness are the ones Martín Berasategui gathers in his menu and offers you to taste. Savours proceeding from the fusion of all the different cultures around the world and through his expanded trajectory during more than 40 years of his profession dedicated to the gastronomic art. DESAYUNOS BLESS HOTEL MADRID BREAKFAST BLESS HOTEL MADRID PLATOS CON HUEVO PLATOS SALUDABLES DISHES WITH EGG HEALTHY DISHES Huevo campero al gusto acompañado 18 Porridge de avena integral 14 de English muffins Whole oat porridge Organic eggs as wished accompanied by English muffins Tosta de espelta con aguacate, bimi, lima, 8 miel y kale Huevos benedictine hedonista 18 Spelt toast with avocado, bimi, lime, Hedonist benedict eggs honey and kale Tortilla de patata 18 Yogurt ecológico de acaí, con chía, 9 Spanish omelette pera y pistacho Acai organic yogurt with chia, pears English breakfast: Huevos fritos, salchichas, 25 and pistachios tomate, judías y tostadas English breakfast: Fried eggs, sausages, Birche muesly de soja con semillas y frutos rojos 9 tomatoes, baked beans and toasts Soy Bircher muesli with seeds and berries Sopa miso con habas de soja, cut wakame, 18 shitake coreano y tofu PLATOS MADRILEÑOS Miso soup with soya beans, cut wakame, TYPICAL DISHES OF MADRID Korean shitake and tofu Chocolate caliente con churros y picatostes 14 Ensalada de quinoa con wakame, 18 Hot chocolate with churros and croutons aloe vera y maitake Quinoa salad with wakame, aloe vera and maitake Caldo de cocido madrileño 18 Cocido madrileño broth *Todos los precios están establecidos en euros - IVA incluido All prices are established in euros - VAT included *Si tiene alguna alergia o intolerancia, consulte con nuestro personal If you have any food allergies or intolerances, ask our staff LEJANO ORIENTE FAR EAST Tarta de queso japonesa Japanese cheese cake Pad thai de verduras Vegetable Pad thai Nasi goreng con huevo frito poche Nasi goreng with poached fried egg Kebab de pollo tandoori Chicken tandoori kebab 18 Dulce - Sweet Vegetariano - Vegetarian Huevo - Egg Proteico - Protein *Todos los precios están establecidos en euros - IVA incluido All prices are established in euros - VAT included *Si tiene alguna alergia o intolerancia, consulte con nuestro personal If you have any food allergies or intolerances, ask our staff EL NUEVO MUNDO THE NEW WORLD Pancakes con sirope de arce y nueces de pecan Pancakes with pecan nuts and maple syrup Arepas de guacamole, rabanitos y brotes tiernos Guacamole arepas, radishes and tender sprouts Gallo pinto con huevo poche Gallo pinto with poached egg Taco de cochinita pibil Cochinita pibil taco 18 Dulce - Sweet Vegetariano - Vegetarian Huevo - Egg Proteico - Protein *Todos los precios están establecidos en euros - IVA incluido All prices are established in euros - VAT included *Si tiene alguna alergia o intolerancia, consulte con nuestro personal If you have any food allergies or intolerances, ask our staff EL ORIGEN DE LA HUMANIDAD THE ORIGIN OF HUMANITY Bizcocho húmedo de dátiles con crema helada de miel Date sponge cake with iced honey cream Cous cous con pasas, judías verdes, naranja y yogurt Cous cous with raisins, green beans, oranges and yoghurt Cocotte de Shakshuka, huevos al horno con pisto Shakshuka cocotte, oven cooked eggs with ratatouille Arroz Jollof de pollo y verduras Chicken Jollof rice with vegetables 18 Dulce - Sweet Vegetariano - Vegetarian Huevo - Egg Proteico - Protein *Todos los precios están establecidos en euros - IVA incluido All prices are established in euros - VAT included *Si tiene alguna alergia o intolerancia, consulte con nuestro personal If you have any food allergies or intolerances, ask our staff EL VIEJO CONTINENTE THE OLD CONTINENT Cannoli con ricotta pastelera Ricota cannoli pastries Huevos rotos con jamón ibérico Broken eggs with jamón Ibérico Tosta de ensalada griega con tzatziki Greek salad and tzatziki tosta Croque Monsieur Croque Monsieur 18 Dulce - Sweet Vegetariano - Vegetarian Huevo - Egg Proteico - Protein *Todos los precios están establecidos en euros - IVA incluido All prices are established in euros - VAT included *Si tiene alguna alergia o intolerancia, consulte con nuestro personal If you have any food allergies or intolerances, ask our staff.
Recommended publications
  • Dried Beans & Peas in Wartime Meals
    Historic, archived document Do not assume content reflects current scientific knowledge, policies, or practices — Y | IN SANDWICHES i Hearty Sandwiches Season baked beans with plenty of minced §>. ^pjfcttivi u(V onion, pickle relish, or catsup, and moisten with salad dressing. Finely chopped peanuts and cooked beans make another good sandwich combination tasty and rich in food value. For an open-face sandwich, melt 2 table- spoons of fat in a saucepan, add 2 cups mashed beans, and stir over the fire for 5 minutes. Add about 1 cup of milk, 1 cup of grated cheese, salt and pepper to taste. Cook until the cheese is melted, stirring constantly. Serve on bread or toast, topping each with cress, sliced tomatoes, or onion if desired. Try some of the salad suggestions on the preceding page—many of them make excellent sandwich fillings. Issued by BUREAU OF HUMAN NUTRITION AND HOME ECONOMICS Agricultural Research Administration U. S. Department of Agriculture Washington, D. C. June 1943 This pamphlet supersedes the unnumbered one, AGRICULTURE Dried Beans and Peas in Low Cost Meals. U.S. DEPARTMENT OF For sale by Superintendent of Documents, Washington, D. C. 5 cents per copy,- $1 per 100 copies AWM7 if U. S. GOVERNMENT PRINTING OFFICE : 1»4S 16—35632~t r b PICK YOUR FAVORITE PICK YOUR FAVORITE North, East, South, West—every family has Hopping John, Southern Style its favorite way of fixing beans or peas. Here are a few of the favorites. Cook a ham bone or knuckle in 2 quarts of water for 2 hours. Then add 1 cup of dried peas or beans that have been soaked overnight Boston Baked Beans in cold water and cook until almost tender.
    [Show full text]
  • 2021 February - FISH & SHELLFISH FREE MENU GSD INTERNATIONAL SCHOOL COSTA RICA MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY 1 2 3 4 5 SPAIN
    2021 February - FISH & SHELLFISH FREE MENU GSD INTERNATIONAL SCHOOL COSTA RICA MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY 1 2 3 4 5 SPAIN Macaroni a la italiana Cream of spinach soup Potatoes a la marinera Chickpea salad Vegetables bits whit jam Beef schnitzel Griddled turkey steak Diced breaded cheese SIN TRADUCCIÓN Spanish omelet Mixed sautéed vegetables Baked potatoes Greek salad Rice with vegetables Ratatouille Fresh fruit Fresh fruit Yoghurt Fresh fruit Fresh fruit Water Water Water Water Bread and water 8 9 10 11 12 Gallo pinto (rice and beans) Tossed broccoli Chicken soup with noodles Sautéed Mediterranean vegetables Cream of zucchini soup Roast chicken Sliced meat in creole sauce Pork tenderloin whit mhrooms gravy Homemade meatballs Chicken ravioli Coleslaw Garden rice Mixed salad Campesino potatoes Pilaf rice Fresh fruit Yoghurt Fresh fruit Fresh fruit Fresh fruit Bread Water Water Water Water and 15 16 17 18 19 LEBANON Rice with tomato Potatoes with ribs Lentil stew Tossed carrots with garlic with bacon Chicken parcels Griddled veal fillet French omelet with ham and cheese Griddled turkey steak Chiken whit roasted tomato sauce Grilled zucchini Vegetable stew Mixed salad Rice with corn Fresh fruit Yoghurt Fresh fruit Fresh fruit Fresh fruit Bread and Water Water Water Water water 22 23 24 CHINA 25 26 Pasta salad Cream of broccoli soup with croutons Chinese tacos Caprese salad White beans with chorizo Pork chop loin Breaded chicken fillet Three delights noodles Pork stew French omelet with ham Sauteed vegetables Garden salad Bok choy and vegetable salad Fries Mixed salad Yoghurt Fresh fruit Fresh fruit Fresh fruit Fresh fruit Water Water Water Water Bread and water.
    [Show full text]
  • Beans + Rice = a Complete Protein for Global Nutrition
    HEALTHY FOR LIFE® EDUCATIONAL EXPERIENCES GIHC1 GLOBALLY INSPIRED HOME COOKING Beans + Rice = A Complete OBJECTIVES: Describe the nutritional Protein for Global Nutrition benefits of eating beans and rice (both together Time: 75 Minutes (1 recipe prepared); 95 Minutes (2 recipes prepared) and separately). Identify different types of beans Learn why pairing these two simple ingredients creates a complete and different types of rice. protein and why beans-and-rice dishes have become culinary staples List two healthy cooking tips across the globe. Learn how various countries make this combination for beans and/or rice. their own with unique preparations. Describe cooking traditions for beans and rice in other countries. SETUP ACTIVITY (20-40 Minutes) • Review the resource list and print it out. • The class will divide into two groups. Each will Purchase all necessary supplies after reviewing prepare the same or a different beans-and- the HFL Cost Calculator. rice recipe. • Set up demo station with the necessary activity resources. RECAP (10 Minutes) • Provide computer, internet access, and • Pass out handout(s) and invite participants projector, if available. to taste the healthy dish or dishes. Ask each participant to share one learning from INTRO (10 Minutes) the lesson. • Welcome participants and introduce yourself. GOAL SETTING/CLOSING (15 Minutes) • Take care of any housekeeping items (closest bathroom, water fountain, etc.). • Engage in a goal setting activity from the bank of options provided in the Welcome Toolkit. • Give a brief description of the educational Pass out the Setting SMART Goals handout experience. to participants. • Engage in an icebreaker to gauge topic • Thank participants and encourage them to knowledge from the bank of options provided join the next activity.
    [Show full text]
  • Crediting Legumes in the NSLP and SBP
    Crediting Legumes in the National School Lunch Program and School Breakfast Program This guidance applies to the U.S. Department of Agriculture’s (USDA) meal patterns for grades K-12 and preschoolers (ages 1-4) in the National School Lunch Program (NSLP), School Breakfast Program (SBP), Seamless Summer Option (SSO) of the NSLP, and Afterschool Snack Program (ASP) of the NSLP. For information on the meal patterns and crediting foods for grades K-12, visit the Connecticut State Department of Education’s (CSDE) Meal Patterns for Grades K-12 in School Nutrition Programs and Crediting Foods in School Nutrition Programs webpages. For information on the meal patterns and crediting foods for preschoolers, visit the CSDE’s Meal Patterns for Preschoolers in School Nutrition Programs webpage. Legumes include cooked dry beans and peas, such as black beans, black-eyed peas (mature, dry), edamame (soybeans), garbanzo beans (chickpeas), kidney beans, lentils, navy beans, soybeans, split peas, and white beans. Legumes may credit as either the meat/meat alternates component or the vegetables component, but one serving cannot credit as both components in the same meal or snack. Menu planners must determine in advance how to credit legumes in a meal. A ¼-cup serving of legumes credits as 1 ounce of the meat/meat alternates component or ¼ cup of the vegetables component. Legumes may credit as either component in different meals. For example, lentils may credit as the vegetables component at one lunch, and as the meat/meat alternates component at another lunch. If the meal includes two servings of legumes, the menu planner may choose to credit one serving as the vegetables component and one serving as the meat/meat alternates component.
    [Show full text]
  • Smoked Baked Beans Serves 8
    ThompsonsBeans.com Smoked Baked Beans Serves 8 Smokey goodness with this recipe! ½ pound bacon, thinly sliced 2 onions, diced 1 sweet bell pepper (red, orange, or yellow), diced 907 g (2 lbs.) of cooked Thompsons White Pea Beans or pinto beans (approx. 12-14 cups) * See (alternate) Easy Crockpot soak and simmer method below, or “Soaking and cooking directions” below. Soak 2 lbs. dry beans overnight, drain, add 5 cups of water then simmer for 45 minutes to 2 hours until tender – it will not soften in the sauce). 2 ½ cups of ketchup ¼ cup molasses 1 cup brown sugar 2 tablespoons Worcestershire sauce 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon chili powder ½ teaspoon mustard powder ½ teaspoon black pepper ¼ lb. (100 g) lean pork or low salt bacon, sliced Soaking and cooking directions: Sort and rinse beans. SOAK BEANS OVERNIGHT in cold water. Drain. Add 5 cups cold water, cover, heat to boiling, then simmer 45 minutes or until nearly tender. Drain. 1. Set Smoker for 250°F, using wood of choice (hickory or mesquite are excellent choices). 2. Cook bacon, onions and diced pepper in a skillet just until the onions are starting to get tender and a lot of the fat is cooked out of the bacon. Drain most of the bacon grease, keeping about 2-3 tablespoons. 3. In a large bowl, whisk together the ketchup, molasses, brown sugar, Worcestershire sauce and spices until combined. 4. Stir in the cooked white pea beans (or try cooked pinto beans), bacon and onion mixture and reserved bacon grease with the sauce until everything is coated in the sauce.
    [Show full text]
  • Maine Beans Maine Bureau of Agricultural Marketing
    Maine State Library Digital Maine Agricultural and Seafood Marketing and Cook Economic and Community Development Books 1985 Maine Beans Maine Bureau of Agricultural Marketing Follow this and additional works at: https://digitalmaine.com/food_marketing Recommended Citation Maine Bureau of Agricultural Marketing, "Maine Beans" (1985). Agricultural and Seafood Marketing and Cook Books. 8. https://digitalmaine.com/food_marketing/8 This Text is brought to you for free and open access by the Economic and Community Development at Digital Maine. It has been accepted for inclusion in Agricultural and Seafood Marketing and Cook Books by an authorized administrator of Digital Maine. For more information, please contact [email protected]. LEAN AND HEARTY BEEF Cut the pork into quarter-inch cubes, dump l START YOUR YEAR WITH AND BEAN STEW in boiling water and drain at once. In medium­ BEANS TO START IT RIGHT For 4-6 servings: sized iron skillet, fry pork over medium heat until brown and crisp. Add beans and mash lVIAilfl • 1 1/2 cups Maine Jacob's Cattle Beans (3/4lb.) into the fat. As they cook, slowly incorporate Eating beans on New Year's Day is supposed to • 3/4 to 1 lb. Jean stewing beef, cut in small the liquid. Keep mashing, stirring and adding; bring good luck. New Englanders do it with baked cubes in about 10 minutes you should end up with a beans, while Southerners prefer red beans and rice • 1 tablespoon vegetable oil chunky paste about the texture of thick or Hoppin' John, a bean and rice dish based on black • 1 tablespoon butter mayonnaise.
    [Show full text]
  • The International Low Salt Cookbook [PDF 4918KB]
    THE INTERNATIONAL LOW SALT COOKBOOK Heart healthy recipes from around the world 1 i Contents Page Introduction 1 Breakfast Fruit and nut muesli 4 Banana bread muffins 5 Apple, cinnamon and raisin muffins 6 Date and walnut muffins 7 Crêpes with raspberry sauce 8 Salmon kedgeree 9 Soups and starters Ital carrot and sweet potato soup 10 Potato and buckwheat soup with parsley and chives 11 Thai style mushroom and noodle soup 12 Easy low salt bread 13 Spring onion steamed buns 14 Hara bhara kebab 15 Pan fried aubergines with chilli tomato sauce 16 Ricotta stuffed mushrooms 17 Fresh tuna and sweetcorn frittas with salsa 18 Thai fish cakes with a sweet chilli dipping sauce 19 Tomato salsa 20 Salads Green Goddess summer salad 21 Easy rice salad 22 Pea and bean salad 23 Griddled artichoke, beetroot salad with pine nuts and watercress 24 Chicken and couscous salad with rocket and pine nuts 25 Roasted vegetable couscous 26 Rocket and millet salad with fresh apples and peaches 27 Tuna and bean salad 28 ii Contents Page Main meals: fish Cou-cou and Jack mackerel sauce 29 Malaysian grilled fish 30 Jamaican spicy baked fish 31 Oven baked salmon with three bean salsa 32 Fish pie 33 Salmon risotto 34 Salmon tagliatelle 35 Main meals: meat and poultry Light steak and kidney pie 36 Irish stew 37 Roast pork with apple and maple syrup compot and turmeric roast potatoes 38 Pork baked with parsnips, fennel and artichoke hearts 39 Chicken cholya 40 Chicken tikka masala 41 Chicken and Spanish rice 42 Kammy’s low salt chicken curry 43 Delicious chicken curry 44
    [Show full text]
  • The Food and Culture Around the World Handbook
    The Food and Culture Around the World Handbook Helen C. Brittin Professor Emeritus Texas Tech University, Lubbock Prentice Hall Boston Columbus Indianapolis New York San Francisco Upper Saddle River Amsterdam Cape Town Dubai London Madrid Milan Munich Paris Montreal Toronto Delhi Mexico City Sao Paulo Sydney Hong Kong Seoul Singapore Taipei Tokyo Editor in Chief: Vernon Anthony Acquisitions Editor: William Lawrensen Editorial Assistant: Lara Dimmick Director of Marketing: David Gesell Senior Marketing Coordinator: Alicia Wozniak Campaign Marketing Manager: Leigh Ann Sims Curriculum Marketing Manager: Thomas Hayward Marketing Assistant: Les Roberts Senior Managing Editor: Alexandrina Benedicto Wolf Project Manager: Wanda Rockwell Senior Operations Supervisor: Pat Tonneman Creative Director: Jayne Conte Cover Art: iStockphoto Full-Service Project Management: Integra Software Services, Ltd. Composition: Integra Software Services, Ltd. Cover Printer/Binder: Courier Companies,Inc. Text Font: 9.5/11 Garamond Credits and acknowledgments borrowed from other sources and reproduced, with permission, in this textbook appear on appropriate page within text. Copyright © 2011 Pearson Education, Inc., publishing as Prentice Hall, Upper Saddle River, New Jersey, 07458. All rights reserved. Manufactured in the United States of America. This publication is protected by Copyright, and permission should be obtained from the publisher prior to any prohibited reproduction, storage in a retrieval system, or transmission in any form or by any means, electronic, mechanical, photocopying, recording, or likewise. To obtain permission(s) to use material from this work, please submit a written request to Pearson Education, Inc., Permissions Department, 1 Lake Street, Upper Saddle River, New Jersey, 07458. Many of the designations by manufacturers and seller to distinguish their products are claimed as trademarks.
    [Show full text]
  • Maine's Own Baked Bean Recipes
    Maine State Library Digital Maine Agricultural and Seafood Marketing and Cook Books Economic and Community Development 1951 Maine's Own Baked Bean Recipes Maine Department of Agriculture Mildred Browne Schrumpf Follow this and additional works at: https://digitalmaine.com/food_marketing Recommended Citation Maine Department of Agriculture and Schrumpf, Mildred Browne, "Maine's Own Baked Bean Recipes" (1951). Agricultural and Seafood Marketing and Cook Books. 1. https://digitalmaine.com/food_marketing/1 This Text is brought to you for free and open access by the Economic and Community Development at Digital Maine. It has been accepted for inclusion in Agricultural and Seafood Marketing and Cook Books by an authorized administrator of Digital Maine. For more information, please contact [email protected]. Maine’s Own BAKED BEAN RECIPES COMPILED BY M il d r e d B r o w n e Sc h r u m p f , Orono, Maine SECOND EDITION PUBLISHED BY M a i n e D e p a r t m e n t o f A g r ic u l t u r e STATE OF MAINE BEAN RECIPES Served in m any ways, State of Maine Beans bring variety to the menu, add flavor to the meal, and are a boon to the budget. In the past few years the dry bean industry in the State of Maine has grown by leaps and bounds, furnishing people all over the country with its fine products. Baked State of Maine Beans have always been a “ must” to the M aine homemaker — as sure as Saturday night rolls around.
    [Show full text]
  • L LE Life Is Short LET's EAT!
    Life is Short LET’S EAT! Internationational Cuisine a la PPRE 2016016 Group A Bledhus (Indonesia) In principle, Bledhus consists of separately steamed for 15 minutes grated-coconut and corn. when mixing them together, depends on the type of corn, one can add either sugar or salt. Originally, old dry low quality corn seed (Indonesian-Javanese: gronthol) is used. But of course, it is not possible to find this type of corn Germany, so the recipe needs slight adaption. The sweet tin corn from supermarket is used in this event. Further, because the corn is already sweet, instead of adding sugar like the original recipe, salt is added to give the taste balance in the grated coconut and corn mixture. Ingredients (for 20 people): Guiso de Pollo (Paraguay) In Paraguay, the most common daily foods/dishes (like in other countries) are rice-based and corn-flour-based foods. In this blog, we will describe a brief process on how to prepare a Guiso de Pollo (chicken stew) with ingredients found in markets from Oldenburg - Germany. Ingredients (for 20 people): Additionally, ingredients like oil and some herbs were not purchased because they were already available. The quantity needed are: 500 ml sunflower oil, parsley and oregano at ease. Please note: the ingredients, in this case, had to be divided because the size of the stoves were not big enough for all the ingredients; still, the process and steps are the same. Procedure 1. The oil must be preheated for approximately 1 min, and afterwards the crushed garlic is mixed and let it fry for another 2 min.
    [Show full text]
  • Casa Del Pollo
    Casa del Pollo Bistec encebollado Half Smoked Chicken Pinto con Pollo Mr Ed. Casado Chifrijo Ceviche Friday & Saturday Sm $7 Lg $11 $10 Ceviche * is a seafood dish typically made from fresh raw sh marinated in citrus juices, such as lemon or lime and avored with bell or chili peppers. Costa Rican Food Rice, beans, tomatoes, onions & pork meat Home Style Cooking Tacos Taco Platter $10.00 Costa Rican food Three delicious grilled tacos served with cabbage, tomatoes, diced onions with Chicken Tacos $7.00 salsa rosada, a thousand island type of dressing used in Costa Rica with asa del Home style cooking Steak Tacos $7.00 Smoked Chicken C rice & beans. Add cheese for $0.50. Smoked Chicken Tacos $9.00 Add smoked chicken for $2.00. Pollo Smoked Pork Tacos $9.00 1/4 Chicken $6.50 Three tacos served with cabbage, 1/2 Chicken $12.00 Famous Orders pico de gallo & salsa rosada, a thousand island 1 Chicken $18.00 type of dressing used in Costa Rica. Add cheese for $0.50. Chicken includes pickled onions & Casado con Pollo $9.00 A plate with rice, beans, pickled onions and carrots with a grilled chicken llet. Gallo de Salchichón* aka Mr. Ed taco (sausage) $8.00 carrots with tortillas. Three grilled kielbasa tacos. Casado con Carne $9.00 A plate with rice, beans, ¼ Smoked Chicken Casado $9.50 pickled onions and carrots with grilled steak llet. ½ Smoked Chicken Casado $15.00 Rice, beans, pickled onions & carrots Casado con Cerdo $10.00 A plate with rice, beans, with tortillas.
    [Show full text]
  • Global Cuisine, Chapter 1: the Americas
    FOUNDATIONS OF RESTAURANT MANAGEMENT & CULINARY ARTS SECOND EDITION Global Cuisine 1: The Americas ©2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. You may print one copy of this document for your personal use; otherwise, no part of this document may be reproduced, stored in a retrieval system, distributed or transmitted in any form or by any means electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 and 108 of the 1976 United States Copyright Act, without prior written permission of the publisher. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association. Global Cuisine 1: The Americas SECTION 1 NORTH AMERICA North American cuisine is a melting pot, based upon the diversity of the natural resources of the continent and the variety of the native and immigrant populations. There is no single “American” flavor in the region from Canada to Mexico, Pacific to Atlantic. However, each region has traditional dishes, flavors, ingredients, and cooking methods. Each is worthy of attention. There are coastal zones with abundant seafood; Asian pockets with fusion influences; the vast mountains, plateaus, and plains with beef, wheat, potatoes, and corn; Southern cuisine with African influences; and Mexican food with both native and Spanish flavors, to name just a few. North American cuisine began with the Native Americans and soon fused with the first European settlers at Plymouth, so the Northeastern United
    [Show full text]