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).
Marie-Antoine Carême
Carême wrote several books on cookery, above all the encyclopedic "L'Art de la Cuisine Française" (5 vols, 1833–34, of which he had completed three before his death), which included, aside from hundreds of recipes, plans for menus and opulent table settings, a history of French cookery, and instructions for organizing kitchens.