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
Mauritanian cuisine Mauritanian cuisine The cuisine of Mauritania includes the culinary practices of Mauritania. Historically, what is now Mauritania has been influenced by Arab and African peoples who have lived in and traversed the "stark" landscape marked with Sahara desert dunes in caravans. There is an overlap with Moroccan cuisine in the north and Senegalese cuisine in the south. French colonial influence (Mauritania was a colony until 1960) has also played a role in influencing the cuisine of the relatively isolated land. Alcohol is prohibited in the Muslim faith and its sale is largely limited to hotels. Mint tea is widely consumed