David reduced her writing commitments to concentrate on running the shop, but contributed some articles to magazines, and began to focus more on English cuisine. She still included many recipes but increasingly wrote about places—markets, "", farms—and people, including profiles of famous chefs and gourmets such as Marcel Boulestin and Édouard de Pomiane. In her later articles, she expressed strongly held views on a wide range of subjects; she abominated the word "crispy", demanding to know what it conveyed that "crisp" did not; she confessed to an inability to refill anybody's wineglass until it was empty; she insisted on the traditional form "Welsh rabbit" rather than the modern invention "Welsh rarebit"; she poured scorn on the "Guide Michelin's" standards; she deplored "fussy garnish ... distract from the main flavours"; she inveighed against the "ersatz": "anyone depraved enough to invent a dish consisting of a wedge of steam-heated bread spread with tomato paste and a piece of synthetic Cheddar can call it a pizza."