Meet Florence Fabricant, known to some as Flo Fab. Florence Fabricant is a nationally renowned food writer and columnist who contributes regularly and frequently to the New York Times dining section. She is the author of 11 cookbooks, including, most recently, a book written with The Society of Memorial Sloan Kettering Cancer Center (MSKCC). Florences other books include The New York Restaurant Cookbook; The Great Potato Book; Venetian Taste; Florence Fabricants Pleasures of the Table; New Home Cooking; The New York Times Dessert Cookbook; The New York Times Seafood Cookbook; and Elizabeths Berrys Great Bean Book (with Elizabeth Berry). She is familiar to regular readers of the New York Times, who have come to look forward to her articles on food and the people who make it. She also contributes to the papers wine column. Florence can make or break a food business in this city - and the country at large for that matter. On Evolutionaries, find out how she found food writing, how she maintains such high standards and why its still hard to turn down a pitch even after all these years. This program was sponsored by Fairway Market.
Meet Florence Fabricant, known to some as “Flo Fab”. Florence Fabricant is a nationally renowned food writer and columnist who contributes regularly and frequently to the New York Times dining section. She is the author of 11 cookbooks, including, most recently, a book written with The Society of Memorial Sloan Kettering Cancer Center (MSKCC). Florence’s other books include The New York Restaurant Cookbook; The Great Potato Book; Venetian Taste; Florence Fabricant’s Pleasures of the Table; New Home Cooking; The New York Times Dessert Cookbook; The New York Times Seafood Cookbook; and Elizabeth’s Berry’s Great Bean Book (with Elizabeth Berry). She is familiar to regular readers of the New York Times, who have come to look forward to her articles on food and the people who make it. She also contributes to the paper’s wine column. Florence can make or break a food business in this city – and the country at large for that matter. On Evolutionaries, find out how she found food writing, how she maintains such high standards and why it’s still hard to turn down a pitch even after all these years. This program was sponsored by Fairway Market.