"Haute cuisine" (, "high cuisine") has foundations during the 17th century with a chef named La Varenne. As author of works such as "Le Cuisinier françois", he is credited with publishing the first true French cookbook. His book includes the earliest known reference to roux using pork fat. The book contained two sections, one for meat days, and one for fasting. His recipes marked a change from the style of cookery known in the Middle Ages, to new techniques aimed at creating somewhat lighter dishes, and more modest presentations of pies as individual pastries and turnovers. La Varenne also published a book on pastry in 1667 entitled "Le Parfait confitvrier" (republished as "Le Confiturier françois") which similarly updated and codified the emerging "haute cuisine" standards for desserts and pastries.