Instruct: Given a question, retrieve relevant documents that answer the question.
Query: What are the trinity in French cooking?
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).
Albert Cook was born in Hampstead, London in 1870. His parents were Dr. W.H. Cook and Harriet Bickersteth Cook. He graduated from Trinity College, Cambridge in 1893 with a Bachelor of Arts degree, and from St Bartholomew's Hospital in 1895 as a Bachelor of Medicine. He became a Doctor of Medicine in 1901.
Mastering the Art of French Cooking Volume 1 was originally published in 1961 after some early difficulties. Beck, Bertholle, and Child initially signed a contract with publisher Houghton Mifflin, but Houghton Mifflin grew uninterested in the project. Child recalled one editor telling her, "Americans don't want an encyclopedia, they want to cook something quick, with a mix."[13] Beck, Bertholle, and Child refused to make requested changes to the manuscript, and Houghton Mifflin abandoned the project, writing that the book, as it stood, would be "too formidable to the American housewife."[3] Judith Jones of Alfred A. Knopf became interested in the manuscript after it had been rejected. After spending several years in Paris, Jones had moved to New York, where she grew frustrated with the limited ingredients and recipes commonly available in the United States. Jones felt that the manuscript would offer a lifeline to middle-class women, like her, who were interested in learning how to cook French cuisine in America, and predicted that Mastering the Art of French Cooking, "will do for French cooking here in America what Rombauer's The Joy of Cooking did for standard [American] cooking."[14][15] While Jones was enthusiastic about the book, Knopf had low expectations and invested very little into promoting it. In order to generate interest in the book, and without support from Knopf, Child appeared on several morning talk shows in 1961 to demonstrate recipes, which she later cited as the impetus for her own cooking show, The French Chef.[16]
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.
Richard Sawkins commanded the expedition from the flagship "Trinity" ("La Trinidad" or "Santissima Trinidad"), attempting to capture ships traveling between Lima and Panama. Sharpe took over when Sawkins was killed; when a party of sixty men refused to serve under Sharpe, Cooke was given the captured 100-ton barque "Mayflower" to return the men downriver. Some records claim Cooke refused to act as their Captain, while others say the men demanded Cooke be removed as Captain. In the end Cooke left the "Mayflower" and went aboard the Trinity with Sharpe, while a friend of Sharp's named John Cox was given the "Mayflower".
On 10 June 1770, English maritime explorer Lieutenant James Cook visited and gave a European name to the inlet. In his journal, he commented, "The shore between Cape Grafton and Cape Tribulation forms a large but not very deep bay which I named Trinity Bay after the day – Trinity Sunday – on which it was discovered." Cook hauled his ship, the HM Bark "Endeavour" into Mission Bay, at the southern end of Trinity inlet between Cape Grafton and False Cape, and went ashore for a short time with Sir Joseph Banks near the present site of the Yarrabah Aboriginal community.
The name of the crossover had brought speculation to what the "Trinity" stood for. In the 2012 FCBD special, Pandora, the Phantom Stranger and the Question were dubbed the Trinity of Sin. In regards to the name, Geoff Johns stated there was "a bit of a mystery" around it saying, "Is it about the Trinity of Sin? The trinity of Leagues? Is it about Batman, Superman, and Wonder Woman? What does "trinity" mean? What is it all about? That's something that the story explores." In "Justice League" #23, it is revealed that the "Trinity" refers to the true number of evil, three, referencing Earth-3.
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.
The first attempt at writing a cookbook wasn't successful, so Beck and Bertholle published the brief "What's Cooking in France?" in 1952. After that they published a booklet "Le pruneau devant le fourneau: Recettes de cuisine" (ca. 1952), Beck's only publication in French (for a copy, see Avis DeVoto Papers, A-167, #36). In 1949, after she had met Julia Child, she became inspired to write a French cookbook for Americans again. She, Child, and Bertholle together wrote "Mastering the Art of French Cooking", which was published in 1961. "Mastering the Art of French Cooking, Vol. II" (without Louisette Bertholle) followed in 1970, elaborating on several subjects (particularly baking and charcuterie) that the authors felt had received insufficient coverage in the first volume.
Czerniecki's goal was to present what he called "Old Polish dishes" as opposed to foreign recipes. He did, however, reference foreign influences throughout the book, particularly from French cuisine and from what he referred to as "Imperial cuisine", that is, the cooking styles of Bohemia and Hungary, then both part of the Habsburg Empire. He displays an ambivalent attitude to French cookery; on the one hand, he dismisses French ', or creamy soups, as alien to Polish culture and criticizes the use of wine in cooking. "Every dish may be cooked without wine", he wrote, "it suffices to season it with vinegar and sweetness." On the other hand, Czerniecki does provide recipes for ', dishes seasoned with wine, as well as other French culinary novelties, such as puff pastry (still known today in Poland as "French dough"), arguing that a skilled chef must be able to accommodate foreign visitors with dishes from their own cuisines. In fact, the author included more French recipes than he was ready to admit; even the "secret" recipe for a capon in a bottle was adapted from a similar recipe found in "".
Holy Trinity Barnes is a Church of England church in Castelnau, Barnes, London. Its vicar is David Cooke.
The bay was named after the Christian holy day Trinity Sunday by Lieutenant James Cook on 10 June 1770.
"Cooking Guide" is an "interactive cooking aid" that gives step by step instructions on how to cook from a range of 245 dishes. The user is guided through the preparation and cooking process via audio narration and instructional video clips, and the user can use the Nintendo DS's voice recognition to proceed through each cooking step. Users can also choose recipes based on how many calories they have, or what ingredients the user currently has at hand, among other options. "Cooking Guide" also keeps in memory what dishes the player has already made. The application also allows users to take notes and compile a shopping list, and features functions such as a cooking timer and a quantity calculator. As a bonus, the Game & Watch game "Chef" can also be played after the user unlocks it by using the timer during preparation of a recipe like in one of its predecessors "Shaberu! DS Oryōri Navi". They guide the users in either English, French, Italian, German or Spanish.
Cook was born as "Nia-man-rigounant" to an Abenaki mother and black father; while living in what is today Schuylerville, New York, the family was taken captive in a French-Mohawk raid in 1745. A French officer planned to keep the boy as a slave, but the Mohawk intervened and saved him. They took the boy and his mother with them when they returned to their village of Kahnawake south of Montreal. Cook was formally adopted by a Mohawk family and assimilated into the tribe; he grew up learning their culture and language. In the Mohawk language, he was named "Akiatonharónkwen", translates as "he unhangs himself from the group." Over the years, Cook also learned French, as he was educated by Jesuit Catholic missionaries in the village.
Shrimp creole is a dish of Louisiana Creole origin (French, and Spanish Heritage), consisting of cooked shrimp in a mixture of whole or diced tomatoes, the Holy trinity of onion, celery and bell pepper, spiced with hot pepper sauce and/or cayenne-based seasoning, and served over steamed or boiled white rice. The shrimp may be cooked in the mixture or cooked separately and added at the end. Other "creole" dishes may be made by substituting some other meat or seafood for the shrimp, or omitting the meat entirely.
Trinity Church moved to a new stone building on the southwest corner of Brady and Seventh Streets because its old church had been destroyed in a fire in 1874. The new building, like the old, was a stone structure in the Gothic Revival style. It was designed by Davenport architect Edward Hammatt, who designed Kemper Hall and another building on the Griswold College campus around the same time. It was built through the generosity of Clarissa Cook, an early benefactor to charitable organizations in Davenport and the Episcopal Church. She built the new church in memory of her husband, Ebenezer Cook, who had served on the vestry at Trinity for 30 years.
"The French Chef" introduced French cooking to the United States at a time when it was considered expensive restaurant fare, not suitable for home cooking. Child emphasized fresh and, at the time, unusual ingredients. All of the recipes used on "The French Chef" had originally appeared in "Mastering the Art of French Cooking," but for the show, Child chose mostly the more domestic recipes from the book, although such showpieces as Beef Wellington, various sorts of soufflé, and some ambitious pastries also made it into the mix if they seemed within the reach of a home cook without staff.
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.[5] 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".[6][7] The resulting cookbook, Mastering the Art of French Cooking, proved groundbreaking and has since become a standard guide for the culinary community.[8]
After World War II, Louisette Bertholle, who had the idea of writing a French cookbook for American cooks, met Simone Beck via the "Le Cercle des Gourmettes" culinary club and the two began to develop the concept further, collecting recipes and testing them. Their initial attempts at writing were unsuccessful, however their idea was rekindled in 1949 when they met Julia Child. Bertholle and Beck did successfully publish the short cookbook "What's Cooking in France" in 1952, and the three women founded their own cooking school, L'Ecole des Trois Gourmandes, in 1951. The latter was created to give French cooking lessons to American women living in Paris, and Child, as well as Beck, would wear the school's logo on her blouse when appearing on television.
Wakefield Trinity Wildcats signed Paul Cooke from Hull Kingston Rovers until the end of the 2010–11 season, the 28-year-old /, who made a controversial move from Hull FC to Hull Kingston Rovers in 2007, had been out of favour at Hull Kingston Rovers that season. Cooke made his début with Wakefield Trinity Wildcats against Salford City Reds on Sunday 21 March 2010, and made his full début in the 36–16 defeat at Warrington, and his first full home game when Wakefield Trinity Wildcats won 19–6 against neighbours Castleford Tigers. It was in that game when Wakefield Trinity Wildcats fans realised Cooke's true potential and part in the team.
Working on the film "Spanglish", Keller designed and taught star Adam Sandler to cook what is often called "the world's greatest sandwich", as a plausible example of what a talented bachelor gourmet might cook for himself. The sandwich resembles a typical BLT, with the addition of a fried egg. In an interview with "Vogue Man Arabia" he described the BLT as "the perfect sandwich". Keller served as a consultant for the 2007 Pixar animated film "Ratatouille", allowing the producer to intern in the French Laundry kitchen and designing a fancy layered version of ratatouille, "confit byaldi", for the characters to cook. In the American version he plays a cameo appearance as a restaurant patron (the part is played by one of Keller's mentors Guy Savoy in the French version, and Ferran Adrià in the Spanish one).
Though there are obvious differences among the local cuisines in West Africa, there are also many commonalities, mainly in the ingredients used. Many dishes are enriched with a base of tomatoes, onions and chili peppers. Considered an essential and even "sacred" cooking technique in the region, the combination of these three ingredients sauteed in oil is analogous to similar concepts such as the holy trinity of Cajun and Creole cooking in the United States, sofrito used in the Spanish-speaking world, soffritto in Italy, and the mirepoix of France. The most prevalent cooking oil is palm nut oil, traditionally associated with the coastal regions and contributes a distinctive colour, flavour and texture to food, while shea butter is more commonly used in the Sahel. Called "karité" in French, which comes from the Arabic word "ghartī", it is prized for the rich mouthfeel it imparts.
Joseph Louis Cook, or Akiatonharónkwen (died October 1814) (Mohawk), was an Iroquois leader and commissioned officer in the Continental Army during the American Revolution. Born to an African father and an Abenaki mother in what is now Schuylerville, New York, he and his mother were taken captive in a French-Mohawk raid and taken to Kahnawake, a Mohawk village south of Montreal. They were adopted by a Mohawk family. His mother soon died and he served Catholic missionaries, learning French. He became an influential leader among the Mohawk and distinguished himself as a warrior for their allies the French during the French and Indian War.
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.
Sharpe’s crew mutinied, placing John Watling in command of the "Trinity". After a disastrous raid on Arica in which Watling was killed, the crew asked Sharpe to resume command of the "Trinity". Cooke’s servant William was suspected of collaborating with Spanish captives and was imprisoned and died aboard ship in early 1681; he had also accused mis master Edmund of buggery, causing him to be imprisoned as well. Ringrose wrote that “This day likewise William Cook, servant unto Captain Edmund Cook, confessed that his Master had oft times Buggered him in England, leaving his Wife and coming to bed to him the said William. That the same crime he had also perpetrated in Jamaica; and once in these Seas before Panama.” Sharpe also suspected Cooke of being involved in the mutiny which had placed Watling in command.