French cuisine "espagnole", "velouté", and "béchamel", are still known today. Each of these sauces was made in large quantities in his kitchen, then formed the basis of multiple derivatives. Carême had over one hundred sauces in his repertoire. In his writings, soufflés appear for the first time. Although many of his preparations today seem extravagant, he simplified and codified an even more complex cuisine that existed beforehand. Central to his codification of the cuisine were "Le Maître d'hôtel français" (1822), "Le Cuisinier parisien" (1828) and "L'Art de la cuisine française au dix-neuvième siècle" (1833–5). Georges Auguste Escoffier is commonly acknowledged as the
Classical language our argument is sure to be studded with words that have come to us from Rome and Athens, we get some indication of what early Chinese culture and Buddhism, and classical Mediterranean civilization have meant in the world's history. There are just five languages that have had an overwhelming significance as carriers of culture. They are classical Chinese, Sanskrit, Arabic, Greek, and Latin. In comparison with these, even such culturally important languages as Hebrew and French sink into a secondary position. In this sense, a classical language is a language that has a broad influence over an extended period of