How to Cook a Wolf by M. F. K. Fisher
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(Paperback - Revised)
- Pub. Date: October 1988
- 216pp
- Sales Rank: 140,568
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Product Details
- Pub. Date: October 1988
- Publisher: Farrar, Straus and Giroux
- Format: Paperback, 216pp
- Sales Rank: 140,568
- Series: Art of Eating Series
- ISBN-13: 9780865473362
- ISBN: 0865473366
- Edition Description: Revised
Synopsis
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.
Annotation
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.
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.
More Reviews and RecommendationsBiography
M. F. K. Fisher (1908-1992) is the author of numerous books of essays and reminiscences, many of which have become American classics.
Customer Reviews
An old book with value and relevance today.by Noir_November
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May 26, 2009: 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.
Fisher knew in the 40's what the rest of us are just learningby Anonymous
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July 01, 2002: 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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