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Episode 4: Florence Fabricant

Episode 4: Florence Fabricant

FromEvolutionaries


Episode 4: Florence Fabricant

FromEvolutionaries

ratings:
Length:
23 minutes
Released:
May 22, 2013
Format:
Podcast episode

Description

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.
Released:
May 22, 2013
Format:
Podcast episode

Titles in the series (36)

HeritageRadioNetwork.org (HRN) presents “Evolutionaries,” a new radio documentary series featuring the stories behind the stories of individuals who defied conventions and shaped our food landscape. Tune in to hear from personalities who made their mark on our collective food culture, sharing experiences in their own words. Eric Ripert recounts club nights at 6AM. Steve Jenkins reminisces about secretly selling illegal cheeses. Harold McGee recalls how the smell of his mother’s curry sauces clung to his clothes during the school day. “Evolutionaries” is your chance to hear these food visionaries unguarded and unchained from the conventional food media format.