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
Rapsodie espagnole movements, and is the first point in the score at which Ravel, in Nichols's phrase allows "the "élan" that has so far been deliberately stifled" to break out. The boisterous carnival atmosphere has undertones of nostalgia, but exuberance triumphs and the work ends in a joyful burst of orchestral colour. Rapsodie espagnole Rapsodie espagnole is an orchestral rhapsody written by Maurice Ravel. Composed between 1907 and 1908, the "Rapsodie" is one of Ravel's first major works for orchestra. It was first performed in Paris in 1908 and quickly entered the international repertoire. The piece draws on the composer's Spanish heritage,