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Posted July 1, 2002
Fisher knew in the 40's what the rest of us are just learning
Fisher writes beautifully and with great passion about food. I found the recipes that she gave easy to follow and improvise from. She reminded me that the most important ingredient that a cook uses is the love with which the meal is prepared. She spoke of living abundantly long before it was fashionable. My only regret is that I haven't yet read more of this series.
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Posted May 26, 2009
An old book with value and relevance today.
Fisher's book might not look it, but this is a small cookbook about maximizing your dollar and learning to eat delicious food during hard times. The title refers to taking just about anything that is potentially available (like a wolf, but not actually) and turning it into a satisfying meal. Her philosophy is all about making things taste good with what you might already have around you, kind of like Sandra Lee's Semi-homemade books. Of course, being originally written in the 40's, some items are things that today's Americans no longer keep "in stock" at home, they are still readily available at the grocery store and aren't expensive. Part Food writing book, part philosophy book, part cookbook equals one read that still has transfer to this day and age.
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Posted March 2, 2009
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