Florence Fabricant

Florence Fabricant—celebrated New York Times food writer for more than 50 years—recounts a life defined by the insatiable search for new dining experiences, tracing the evolution of food and restaurant culture in the United States and abroad, and her instrumental role in revealing it, along the way. What is it like to have a front-row seat to the evolution of dining and restaurant culture—in the United States and abroad—for half a century? Few can answer that question, but Florence Fabricant, the beloved and influential food writer for the New York Times, is one who can. And in Salty, Not Sweet, for the first time, she shares her insider's view of the food world and how she came to inhabit it. From early, palate defining food experiences in New York City, and later in France during a formative year abroad, to the dining rooms, kitchens, markets, and wineries that have redefined what it means to eat today, Fabricant paints a vivid picture of a life in the food world. Her earliest experiences, of pickle barrels in the Bronx and pre-theater dinners with her parents, laid the foundation for a life and unexpected career that would span the globe while always finding a home and heartbeat within the dining scene of New York. Beginning at the East Hampton Star before landing at the Times, Fabricant established herself as an endlessly curious diner and reporter, one whose keen sense led her to early coverage of food world titans like Thomas Keller, Martha Stewart, Eric Ripert, Alain Ducasse, Tom Colicchio, and many, many more. Her characteristic prose and sharp wit, familiar to readers of the New York Times for decades, shine through in this exploration of the rise of farm to table cooking, the cult of celebrity chefs, the growth of restaurant groups, the role of the critic, and the evolving way we cook and eat. Throughout, Fabricant gives readers a peek behind the curtain of her own singular tastes and preferences, as well as her wide-ranging travels, experiences with some of the food world’s brightest stars and bold-faced names, the ever-evolving landscape of food in New York, and her own extraordinary life and partnership with her husband of more than 60 years, Richard Fabricant. An accomplished cook, she punctuates each chapter with a relevant recipe. This recounting of a singular life and career will speak to readers in love with food, New York, and the alchemy of a truly great dining experience, beautifully recounted by someone with a palate developed over decades of precise and enthusiastic eating and reportage.

Gifted with waters brimming with local fish and with farmland that produces a bounty of fruit and vegetables, the Hamptons have long been a destination for food lovers. Now, one of the most historic organizations on the island pairs with legendary food writer Florence Fabricant to capture the local color through a collection of recipes from members of the Ladies' Village Improvement Society, renowned chefs and celebrities who live or vacation in East Hampton (including Martha Stewart, Ina Garten, Hilaria Baldwin, Alex Guarnaschelli, and Eli Zabar), and favorite local figures like farmers and vintners. Organized into twenty menus, including Dinner After the Movies, Autumn Catch, and Lunch by the Pool, the recipes encompass the uniquely broad range of gatherings, from special-occasion celebrations to casual family meals or big beach picnics for a crowd. Vibrant original photographs shine a light on the freshness and originality of the food and the local spots from beaches to farm stands, while historical photographs and anecdotes from the Ladies' Village Improvement Society archives and local newspapers express the best of Hamptons eating.

New York City is a restaurant town with a heart as big as its appetite. For its first-ever cookbook, City Harvest and a who's who of New York's top chefs and restaurateurs, including Dominique Ansel, Tom Colicchio, Daniel Humm, Anita Lo, Francois Payard, Marcus Samuelsson, Ivy Stark, and Jean-Georges Vongerichten, collect 100 recipes from their world famous menus, from stylish small plates to sophisticated entrees and decadent desserts to share with friends and family. City Harvest takes readers into some of New York's most iconic dining rooms and luxe bars, sure to delight local and traveling foodies alike. Stunning photography of the finished dishes makes this a perfect gift for any food lover. Florence Fabricant of the New York Times expertly adapts each recipe for the home cook and adds insightful notes on using leftover ingredients and second helpings, making this an ideal cookbook to return to again and again.

Pairing wine and food can bring out the best qualities in each. But how do you hit upon the right combination? Do you fall back on the old rules: red with meat, white with fish? Or do you decide by cuisine, flavor notes, or season? The choices can be perplexing and constantly changing. Florence Fabricant and Eric Asimov have spent much of their careers grappling with this most delicious dilemma. For almost a decade Asimov has been writing The Wines of the Times columns accompanied by Fabricants' Pairings recipes. There are few hard-and-fast rules. Instead, Wine with Food offers guiding information to instill confidence so you can make your own choices. The goal is to break the mold of many traditional pairing models in the hopes of opening up new possibilities. Asimov focuses on wines of distinction and highlights certain producers to look for, without getting into specific vintages. Fabricant offers one hundred dishes, each carefully crafted to let the wine shine. They cover every course and draw from diverse global influences - Clams with Chorizo, Eggplant Croque Monsieurs, Smoked Trout Frittata, Autumn Panzanella, Duck Fried Rice, Black Cod on Wilted Radicchio, Coq au Vin Blanc, Peppers Stuffed with Oxtail, Short Ribs with Squash and Shiitakes, Osso Buco Portobello. Along the way, sidebars explore fascinating issues related to the entire experience at the table - such as sweet with savoury, the right kind of glass, and decanting. Wine with Food is both an inspiring collection of recipes and a concise guide to wine.