David treated her English topics in considerable detail: "Spices, Salt and Aromatics in the English Kitchen" is longer than "Mediterranean Food", "French Country Cooking" or "Summer Cooking". She intended it to be the first in a series of three or even five books on English cookery: "It depends how much time I have ... Later volumes will deal with bread, yeast, cakes, creams and cheeses and egg dishes, and meat and game". They were never written, except for "English Bread and Yeast Cookery", which is by nearly 100 pages the longest of all David's works.