What are the trinity in French cooking?
249326#2
Similar flavour bases include the Italian "soffritto", the Spanish "sofrito", "refogado/sufrito" (braised onions, garlic and tomato) from Portuguese-speaking nations, the German "suppengrün" (leeks, carrots and celeriac), the Polish "włoszczyzna" (leeks, carrots, celery root and parsley root), the US Cajun / Creole holy trinity (onions, celery and bell peppers), and possibly the French "duxelles" (mushrooms and often onion or shallot and herbs, reduced to a paste).
Mirepoix (cuisine)
1731861#0
The holy trinity, Cajun holy trinity, or holy trinity of Cajun cooking consists of onions, bell peppers and celery, the base for much of the cooking in the regional cuisines of Louisiana. The preparation of Cajun/Creole dishes such as crawfish étouffée, gumbo, and jambalaya all start from this base.
Holy trinity (cuisine)
6186#2
The aromatic vegetables green bell pepper (), onion, and celery are called the holy trinity by Cajun chefs in Cajun and Louisiana Creole cuisines. Roughly diced and combined in cooking, the method is similar to the use of the "mirepoix" in traditional French cuisine which blends roughly diced carrot, onion, and celery. Characteristic aromatics for the Creole version may also include parsley, bay leaf, green onions, dried cayenne pepper, and dried black pepper.
Cajun cuisine
6332982#10
Buford's article "Cooking with Daniel: Three French Classics," about his experience cooking with French chef Daniel Boulud, was published in the July 29, 2013, issue of "The New Yorker" magazine. In an interview posted on "The New Yorker"'s website to accompany the article, he discussed his time living in France and what he had learned about French cooking.
Bill Buford
2133845#2
In the early 1950s, Simone Beck and Louisette Bertholle, French chefs who had trained at Le Cordon Bleu, sought to capitalize on the American market for French cookbooks and wrote and published a small recipe book for American audiences, "What's Cooking in France", in 1952"." By the late 1950s, Beck and Bertholle were interested in writing a comprehensive guide to French cuisine that would appeal to serious middle-class American home cooks. Beck and Bertholle wanted an English-speaking partner to help give them insight into American culture, translate their work into English, and bring it to American publishers, so they invited their friend Julia Child, who had also studied at Le Cordon Bleu, to collaborate with them on a book tentatively titled "French Cooking for the American Kitchen". The resulting cookbook, "Mastering the Art of French Cooking", proved groundbreaking and has since become a standard guide for the culinary community.
Mastering the Art of French Cooking
1498627#2
In French cooking, it is typically used in soup, ragout and pot-cooked dishes, vegetable preparations and charcuterie, such as pâté, sausages and terrines.
Quatre épices
2133845#8
Volume 1 covers the basics of French cooking, striking as much of a balance between the complexities of haute cuisine and the practicalities of the American home cook. Traditional favorites such as beef bourguignon, bouillabaisse, and cassoulet are featured. This volume has been through many printings and has been reissued twice with revisions: first in 1983 with updates for changes in kitchen practice (especially the food processor), and then in 2003 as a 40th anniversary edition with the history of the book in the introduction. The cookbook includes 524 recipes.
Mastering the Art of French Cooking
19477084#6
Recent exhibitions at Tensta konsthall include
• “Abstract Possible: The Stockholm Synergies,” with Doug Ashford, Claire Barclay, Goldin+Senneby, Wade Guyton, Mai-Thu Perret, Walid Raad, and Haegue Yang, among others
• “Kami, Khokha, Bert and Ernie: World Heritage” by Hinrich Sachs
• “Doing what you want: Marie-Louise Ekman accompanied by Sister Corita Kent, Mladen Stilinović, and Martha Wilson” 
• “The Society without qualities” with Sören Andreasen, Ane Hjort Guttu, Sture Johannesson, Sharon Lockhardt, and Palle Nielsen (part of “The new model” and curated by Lars Bang Larsen)
• “Working With…” by Zak Kyes
• “We are continuing BBDG” with Bernd Krauss
• “Two Archives” by Babak Afrassiabi and Nasrin Tabatabai
Tensta Konsthall
94984#2
The first non-Native Americans to ever set foot in what is now Cook County, Minnesota were French fur traders. Few of them remained permanently as year-round residents of the area and by the 1830s the French population of what is now Cook County numbered less than fifty.
Cook County, Minnesota
14046416#2
This enzyme belongs to the family of oxidoreductases, specifically those acting on paired donors, with O2 as oxidant and incorporation or reduction of oxygen. The oxygen incorporated need not be derived from O2 with 2-oxoglutarate as one donor, and incorporation of one atom o oxygen into each donor. The systematic name of this enzyme class is N6,N6,N6-trimethyl-L-lysine,2-oxoglutarate:oxygen oxidoreductase (3-hydroxylating). Other names in common use include trimethyllysine alpha-ketoglutarate dioxygenase, TML-alpha-ketoglutarate dioxygenase, TML hydroxylase, 6-N,6-N,6-N-trimethyl-L-lysine,2-oxoglutarate:oxygen oxidoreductase, and (3-hydroxylating). This enzyme participates in lysine degradation and L-carnitine biosynthesis and requires the presence of iron and ascorbate.
Trimethyllysine dioxygenase
19043007#0
O͘ is one of the six Taiwanese Hokkien vowels as written in the Peh-oe-ji (POJ) orthography. It is a normal o followed by Unicode , and is not to be confused with the Vietnamese Ơ. It is pronounced .
O͘