Florence Fabricant Biography
Florence Fabricant is an eminent American food author and food critic. She has multiple recipes that appear in NYT Cooking and has authored multiple cookbooks. She has frequently contributed to The New York Times dining section since 1980. She writes Off the Menu columns and the weekly Front Burner, the Pairings column, which appears alongside Eric Asimov’s monthly wine reviews.
She works with The Society of MSKCC to raise money for research, cancer care, and treatment. The Society of MSKCC in 1946 was founded as a volunteer organization that, in cooperation with a develops and funds programs and professional staff that enhance support research and patient care, and provide public education on cancer-related subjects.
Florence Fabricant Age
Florence Fabricant was born in the United States. She is around 86 years old. However, she likes to keep her personal life private, therefore, her exact age, date, and year of birth are not known by the public. We will update you on this section as soon as we have clear details about her age and when she celebrates her birthday.
Florence Fabricant Height
Fabricant stands at a height of 5 feet 4 inches (Approx. 1.62 m).
Florence Fabricant Education
Florence graduated with an M.A. in French from the University of New York Graduate School of Arts and Sciences. She is a member of the Who’s Who of Food and Beverage in America and holds L’Ordre National du Mérite from the French government.
Florence Fabricant Family
She was born and raised by her caring and loving parents in the United States. She belongs to the white ethnicity and holds an American nationality.
Florence Fabricant Husband
Florence is married to her handsome husband Richard, a retired lawyer. The duo lives in Manhattan and East Hampton, N.Y. Together, they share two amazing children and two nice-looking grandchildren. Her daughter Patricia, designed five of her books.
Florence Fabricant’s Net worth
Fabricant has an approximate net worth of $1 million.
Florence Fabricant Career
Florence columnist in The New York Times Food section. She began her career in 1972 writing for the “In Season” column for “The East Hampton Star. That same year, Fabricant began contributing to The New York Times. Florence in 1980 became a regular Times contributor. She from the French government holds a L’Ordre National du Mérite.
She has written about a variety of subjects from polenta to chanterelles and caviar and the Times, ranging from meatloaf. Fabricant seeks out the chefs, entrepreneurs, cooks, and restaurateurs who make a difference or who will make a difference in the New York food scene.
Some of her books include 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).