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 cuisine French cuisine French cuisine consists of the cooking traditions and practices from France. In the 14th century Guillaume Tirel, a court chef known as "Taillevent", wrote "Le Viandier", one of the earliest recipe collections of medieval France. During that time, French cuisine was heavily influenced by Italian cuisine. In the 17th century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style. Cheese and wine are a major part of the cuisine. They play different roles regionally and nationally, with many variations and "appellation d'origine