How to Cook a Wolf was first published in 1942 at the height of World War II shortages. It was a guide, Fisher wrote, “to existing as gracefully as possible without many of the things we have always accepted as our due: light, free air, fresh foods, prepared according to our tastes.”

Edited in 1951 then again in 1988, it is now newly relevant.  Fisher’s exquisite prose offers up both insight and escape, reminding us that providing sustenance is more than putting food on the table.

"Since we must eat, we might as well do it with grace and gusto."