David's influence travelled further afield than Britain, and Marian Burros, in "The New York Times" wrote in 1992 that "Dozens of the young chefs who have brought glory to American cooking over the last two decades are indebted to Mrs David." The same year, the journalist Susan Parsons wrote in "The Canberra Times" that "Every leading Australian chef over the age of 40 pays tribute to Elizabeth David as a major influence on their approach to food". More modern Australian cooks, such as Kylie Kwong, have also cited David as a continuing influence on their work.