Two of David's best-known books focus on the cuisine of France: "French Country Cooking" (1951) and "French Provincial Cooking" (1960); France features prominently, though not exclusively, in another two: "A Book of Mediterranean Food" (1950) and "Summer Cooking" (1955). She set the pattern for her books by grouping recipes by category, with sections linked by her chosen passages from literature. In her first book, "Mediterranean Food", David presented chapters on soups; eggs and luncheon dishes; fish; meat; substantial dishes; poultry and game; vegetables; cold food and salads; sweets; jams, chutneys and preserves; and sauces. She broadly followed this pattern in her next four books.