*Pre-order* Salty, Not Sweet: A Life in the Food World (Florence Fabricant) Iraqi Sunny Hodge explains and unravels

Sunny Hodge explains and unravels how wine works and tastes the way it does

and the rich

The renowned chef of New York's Verbena restaurant shows how to build a dish—and a menu—from vegetables on up in this innovative cookbook that looks at flavors through a botanical prism

including the beloved Chianti

crème glacée au chocolat)

*Pre-order* Salty, Not Sweet: A Life in the Food World (Florence Fabricant) Iraqi Sunny Hodge explains and unravelsExpected October 6, 2026. Available for pre order now! Florence Fabricantcelebrated New York Times food writer for more than 50 yearsrecounts 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 culturein the