Both the English books are in two parts. The first section is historical, putting the subject into context for the modern reader. In "Spices, Salt and Aromatics" David writes about the background of the herbs and spices and condiments that came into use in British kitchens over the previous centuries, and sketches the history of their adoption from Asia and continental Europe. "The Times Literary Supplement" called this part of the book "as difficult to put down as a good thriller". David follows a similar path in "English Bread and Yeast Cookery"; reviewing the book Hilary Spurling wrote that it contained "a history of virtually every development since Stone Age crops and querns". The second, longer, sections of the two books contain the recipes and descriptions.