How to Cook a Wolf

( 3 )

Overview

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 ...

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Overview

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.

First published in 1942 when wartime shortages were at their worst, this book addresses the problem of cooking within a budget - contains more than 70 creative and economical recipes.

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Editorial Reviews

From the Publisher

"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

James Beard
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.
Clifton Fadiman
She writes about food as others do about love, but rather better.
Patricia Storace
M.F.K. Fisher ... brings onstage a peach or a brace of quail and shows us history, cities, fantasies, memories, emotions.
Shana Alexander
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.
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Product Details

  • ISBN-13: 9780865473362
  • Publisher: Farrar, Straus and Giroux
  • Publication date: 10/1/1988
  • Series: Art of Eating Series
  • Edition description: Revised
  • Pages: 216
  • Sales rank: 259,333
  • Product dimensions: 5.20 (w) x 8.12 (h) x 0.59 (d)

Meet the Author

M. F. K. Fisher (1908-1992) is the author of numerous books of essays and reminiscences, many of which have become American classics.

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Customer Reviews

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Sort by: Showing all of 3 Customer Reviews
  • Anonymous

    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.

    2 out of 2 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • 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.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted March 2, 2009

    No text was provided for this review.

Sort by: Showing all of 3 Customer Reviews

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