Salty, Not Sweet

”[Fabricant’s] influence has shaped the American food scene for over 50 years. VERDICT: A satisfying reminiscence of a life built around discovery and exploration, and of the U.S. culinary scene.“–Library Journal
“A tasty memoir by a foodie who’s been on the scene for years and knows where the skeletons are buried–or simmered.”–Kirkus
“Florence Fabricant has been chronicling the way we eat for decades, but what has always amazed me is that she is really writing about something much larger: culture, memory, community, and the people who shape our lives through food. Her remarkable recall, curiosity, and generosity of spirit make this book feel like an intimate conversation with one of our most trusted guides and rigorous journalists.” –David Rockwell, architect and founder of the Rockwell Group
“Florence Fabricant has spent decades documenting the culinary world with extraordinary depth of knowledge, honesty, and sensitivity. She understands that great restaurants are never only about food, but about memory, generosity, companionship, and humanity. Salty, Not Sweet is elegant, deeply personal, and profoundly moving, especially in the way Florence reflects on her life with Richard and the many tables they shared together.”–Eric Ripert, chef and co-owner of Le Bernardin, Michelin ***, New York Times ****
“I have known Florence Fabricant ever since I wrote my first book in 1982 and we have travelled in the same culinary circles, shopped in the same gourmet markets, eaten in each and every new restaurant, and tasted the creations of every chef and baker and caterer. Florence’s writing, her reporting, and her gentle and accurate critiques of chefs, cookbook authors, and others involved in the culinary world resonated in food circles everywhere and her opinions have been respected and applauded for many, many years. This beautifully written and honest assessment of her years with food is fun to read and important to consider.”–Martha Stewart

Florence Fabricant is a longtime and long-acclaimed contributor to the New York Times Food, Travel, and other sections. She is the author of 13 cookbooks, including New Home Cooking, The Ladies’ Village Improvement Society Cookbook, The New York Times Seafood Cookbook, The New York Times Dessert Cookbook, Park Avenue Potluck, and, with Eric Asimov, Wine With Food: Pairing Notes and Recipes From The New York Times. She lives in New York City and East Hampton.

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