“I’ll not care, really, even if your nose is a little shiny, so long as you are self-possessed and sure that wolf or no wolf, you mind is your own and your heart is another’s and therefore in the right place” (How to Cook a Wolf by M.F.K. Fisher)
If you’ve talked to me much in the past year, you’ll know that Tamar Adler and her book The Everlasting Meal have stolen my imagination and most of my free time. I’ve been happily tasting boiling water for salinity and saving scraps of left-overs at her suggestion, and all the while fervently hoping she’ll write another book. Since I can’t find any hint of a forthcoming title, I read the book that inspired her economical cooking style: How to Cook a Wolf.
It turns out that Tamar was right (as always): her beloved volume decidedly did need to be updated for the modern generation. How to Cook a Wolf is more of a historical document about how the everyday person lived during WWII than a cookbook. Also, Fisher has a penchant for canned food that really doesn’t translate to your fresh-food obsessed modern cook. Tamar instead took the best of what Fisher had to offer: her economical sense, casual blending of recipes with stories, and admiration for good food and good living. I’d only recommend this if you, too, have become obsessed about cooking with economy and grace, and also entertain a love of recent American history.
Buy – Borrow – TBR – Avoid
Length: 216 pgs.
Ending: Rich, non-economical foods to dream about
Further Reading: Obviously, read Tamar’s updated version: The Everlasting Meal.