Reviews of the new book were as complimentary as those for its predecessors. "The Times Literary Supplement" wrote, ""French Provincial Cooking" needs to be read rather than referred to quickly. It discourses at some length on the type and origin of the dishes popular in various French regions, as well as the culinary terms, herbs and kitchen equipment used in France. But those who can give the extra time to this book will be well repaid by dishes such as "La Bourride de Charles Bérot" and "Cassoulet Colombié"." "The Observer" said that it was difficult to think of any home that could do without the book and called David "a very special kind of genius".