I first read this as a student. I worked in Waterstone’s bookshop and read everything as we had to be able to recommend books to customers. This was a Penguin Classic and went hand in hand with my obsession with everything French and ‘making’. This book is a short collection of David’s writing and takes us with her on her travels, seeing dishes and foods that illustrate the simplicity and structure of making and their cultural importance. I don’t follow or read recipes but I do like to cook. David’s descriptions and the importance of elements that structure these classic dishes are inspiring – Lemon Souffle is the best.