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How to Cook a Wolf

by MFK Fisher

says

This resourceful home advice-filled cookbook teaches readers how to survive and thrive in any setting where resources might be limited and the parameters are challenging. With over 70 creative recipes dedicated to reshaping trying times and turning food scarcity into invigorating and heart-lifting meals, this inspiring 1942 guide to happiness empowers home cooks even today.

from the publisher

The classic book on shopping, cooking and eating with courage and gusto when food is scarce and the wolf is at the door. Since we must eat to live, we might as well do it with both grace and gusto. Written in 1942 to inspire courage in those daunted by wartimes shortages, How to Cook a Wolf has continued to rally readers and cooks during times of both scarcity and plenty.

Written with her trademark wit and warm wisdom, Fisher shares her timeless tips for keeping up spirits and appetites when ingredients are in short supply. Instead of regretting what we don't have, she teaches us how to savour what we do, offering dozens of recipe ideas, from soups and simple omelettes, to baking bread and sprucing up tinned food. Knowing that the last thing hungry people need are hints on cutting back and making do, Fisher gives us license to dream, experiment and invent adventurous and delicious meals from whatever we can salvage from the back of the cupboard. When we exist without thought or thanksgiving, writes Fisher, we are not men, but beasts.

In How to Cook a Wolf she shows us how to feed our hungers and nourish our souls, even when fear is in our hearts and the wolf is at the door.

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Original Publisher
Duell, Sloan and Pearce
Date of publication
1944
ISBN
0865473366

Features & Stories

Recommended by

Emily Dilling

Cookbook author and blogger

It's hard to choose a favorite among Fisher's work, but this classic belongs on every food lover's bookshelf. Her focus on how simple, frugal cuisine can be nourishing and delicious teaches us an important lesson in appreciating what we have.

Tamar Adler

Food writer

Yotam Ottolenghi

Chef and author

Rachel Khong

Senior Editor Lucky Peach