How to Cook a Wolf (Anglais) Broché – 1 octobre 1988
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In these times of plenty, it's hard to relate to this book except to read Fisher's ideas and fantastic prose; the section on "Sue" (really California artist and etcher Nel Coover) who survived and entertained her guests with wild ice plants, seaweed and stolen eggs and potatoes is captivating.
If you have never read any M.F.K. Fisher, start with "The Measure of My Powers", but if you have read her, and if you have developed a taste for her marvelous writing, this is one of her famous works that is unique and interesting.
also "serve it forth" -- the recipes really work! Especially
the prune roast (it sounds dopey, but it sure is great!!).
Ms. Fisher shows the best of the chin-up attitude one hopes we would all be disposed to display in hard times. She was in Europe during the war, and suffered the hardships thereof; she writes from a love of the food she had been exposed to before shortages, but her writing is ABOUT the food she can obtain rather than what she can't. She writes wittily, even charmingly about how to live on practically nothing and how to do it with an eye to health and nutrition, and flavor and enjoyment! Even in the 40's Ms. Fisher was aware that everybody needs to eat plenty of vegetables; even then she was aware that even sparse rations would be "better for you" if the food could look and taste appealing.
The book was later edited and annotated by the author, and this edition includes those notes.
One comes to see that in writing during wartime Ms. Fisher wrote from the "furnace of affliction" indeed and and that this book is as much a statement of philosophy as a guide to cooking and eating when food is sparse. One's attitude toward food, family, friends can be shaped to something resembling common sense and love of beauty whether a war is raging around one or no. The notes she added years later indicate that she still agreed with her earlier thoughts, in the main -- something had solidified, something had crystallised, in her thinking.
A must for the shelf if one likes to think about food in more than a visceral and immediate way.