How to Cook a Wolf - by M F K Fisher (Paperback)

About the Book

First published in 1942 when wartime shortages were at their worst, the ever-popular How to Cook a Wolf, continues to surmount the unavoidable problem of cooking within a budget. Here is a wealth of practical and delicious ways to keep the wolf from the door.

Book Synopsis

"I do not know of any one in the United States who writes better prose." --W.H. Auden

Written to inspire courage in those daunted by wartimes shortages, How to Cook a Wolf continues to rally cooks during times of plenty, reminding them that providing sustenance requires more than putting food on the table.

M. F. K. Fisher knew that the last thing hungry people needed were hints on cutting back and making do. Instead, she gives her readers license to dream, to experiment, to construct adventurous and delicious meals as a bulwark against a dreary, meager present. Her fine prose provides reason in itself to draw our chairs close to the hearth; we can still enjoy her company and her exhortations to celebrate life by eating well.

Review Quotes

"I do not know of any one in the United States who writes better prose." --W.H. Auden

"Poet of the appetites." --John Updike

"She writes about fleeting tastes and feasts vividly, excitingly, sensuously, exquisitely. There is almost a wicked thrill in following her uninhibited track through the glories of the good life." --James Beard

"She writes about food as others do about love, but rather better." --Clifton Fadiman

"M.F.K. Fisher ... brings onstage a peach or a brace of quail and shows us history, cities, fantasies, memories, emotions." --Patricia Storace, The New York Review of Books

"M.F.K. Fisher is our greatest food writer because she puts food in the mount, the mind and the imagination all at the same time. Beyond the gastronomical bravura, she is a passionate woman; food is her metaphor." --Shana Alexander

About the Author

M. F. K. Fisher (1908-1992) is the author of sixteen books of essays and reminiscences, many of which have become American classics. Her books include The Gastronomical Me and How to Cook a Wolf. In 1991, she was elected to the American Academy and Institute of Arts and Letters.