Mirepoix (cuisine)
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).
Mastering the Art of French Cooking
Critical perception of "Mastering the Art of French Cooking" has generally remained positive. In 2015, "The Daily Telegraph" ranked it as the second greatest cookbook of all time, behind Fergus Henderson's "Nose to Tail Eating". In a 2012 "New York Times" piece commemorating Julia Child's 100th birthday, Julia Moskin wrote that "Mastering the Art of French Cooking" should be credited with "turning the tide" on American food culture 1961, when "trends including feminism, food technology and fast food seemed ready to wipe out home cooking." Moskin added that, "in its fundamental qualities, the book and its many successors in the Child canon aren't dated at all. Their recipes remain perfectly written and rock-solid reliable." By contrast, in 2009, food writer Regina Schrambling published a piece in Slate entitled, "Don't Buy Julia Child's "Mastering the Art of French Cooking"," where she argued that the book now "seems overwhelming in a Rachael Ray world," its recipes overly complicated and unsuited for modern American tastes.