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
French classical music the twentieth-century, composers took many different paths. Some composers looked backwards to the light, elegant Classical works, with the Neoclassicism of the Russian-French composer Stravinsky. Austro-German composers such as Schoenberg and Berg and used a tortured, dramatic style called Expressionism. The French composer Boulez abandoned the entire tonal (key-centered) tradition of Western music with a style called Serialism. Other composers explored electronic music (Stockhausen); chance-based or random (aleatoric) music and indeterminacy (Cage); and minimalism (Reich, Glass). French classical music French classical music began with the sacred music of the Roman Catholic Church, with written records predating the reign of Charlemagne.