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 Louis XV. This recipe is still popular today, as are other recipes from Queen Marie Leszczyńska like consommé à la Reine and filet d'aloyau braisé à la royale. Queen Marie is also credited with introducing lentilles to the French diet. The French Revolution was integral to the expansion of French cuisine, because it abolished the guild system. This meant anyone could now produce and sell any culinary item he wished. Bread was a significant food source among peasants and the working class in the late 18th century, with many of the nation’s people being dependent on it. In French provinces,