How to Cook a Wolf
New York: Dual, Sloan, and Pearce, 1942. Third printing. Hardcover. 261 pages. 22 x 14 cm. A classic from the first lady of food writing. Fisher wrote How to Cook a Wolf during W.W.II - at a time the country was in need of sage advice - which compels one to take another look at this wonderful book that is written to be read and to be used. Recently this book was highlighted in the New York Times - T Magazine article "The 25 Most Influential Cookbooks From the Last 100 Years" (11/17/24). The Times noted this book was "a collection of essays and recipes about scarcity. Pleasure, she (MFK) insisted, among instructions for dishes like sausage pie and the 'moist dark loaf' she calls War Cake, was not merely an end in itself but an antidote to hardship". Previous owner's book plate on front free end paper. Interior crisp and clean. Dust wrapper rubbed and chipped. Covered in protective mylar. Illustrataed gray cloth covered boards. Very good, in good dust wrapper. Item #4451
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