"Le Guide Culinaire" deemphasized the use of heavy sauces and leaned toward lighter "fumets", which are the essence of flavor taken from fish, meat and vegetables. This style of cooking looked to create garnishes and sauces whose function is to add to the flavor of the dish, rather than mask flavors like the heavy sauces and ornate garnishes of the past. Escoffier took inspiration for his work from personal recipes in addition to recipes from Carême, Dubois and ideas from Taillevent's "Le Viandier", which had a modern version published in 1897. A second source for recipes came from existing peasant dishes that were translated into the refined techniques of "haute cuisine".