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
Colombian cuisine quitoense"), uchuva ("Physalis peruviana"), papayuela ("Vasconcellea pubescens"), passion fruit, borojó ("Borojoa patinoi"), curuba ("Passiflora tarminiana"), mamoncillo ("Melicoccus bijugatus"), guanábana ("Annona muricata"), guava ("Psidium guajava"), tomate de arbol (tamarillo), noni ("Morinda citrifolia"). More widespread fruit varieties grown in Colombia include mango, apple, pear, blackberry, and strawberry. On a per capita basis, Colombia is one of the world's largest consumers of fruit juices, consuming on average more than three quarters of a serving each day. Colombian cuisine Colombian cuisine is a compound of the culinary traditions of the six main regions within the country (Pacific, Amazonian, Andean, Orinoco, Caribbean, and Insular). Colombian