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How to Cook a Wolf Paperback – October 1, 1988
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“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
About 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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Much of what she says about food and eating that contradicted the common knowledge of the time have been proven in the interim.
This book gives a great slice of life look at the time it was written:
Discussing food shortages, rationing and other challenges unique to the WWII period was enlightening. I wasn't born until a full generation after the war, so although I knew that rationing existed, I didn't think about what this actually meant for families until reading this book.
This book is very, very funny :
The author has a dry wit that I very much appreciate. While the intention of the book is not to entertain, she definitely does so while discussing things of great importance during the time it was written. This was the first book of hers I've read. I've been missing out! I'll be reading more, and I can recommend this book without reservation.
You want to have her over for an evening of cooking. Very personal voice and humor.