How to Cook a Wolf
First published in 1942 and then heavily amended and republished in 1951, M.F.K. Fisher’s How to Cook a Wolf is part cookbook, part war story, and all great writing. Many of the recipes strike a present-day reader as quaint (I don’t think too many of us are cooking pheasant on the reg), but the principles for cooking both economically and deliciously are still relevant. As is the awareness of the ways that food brings people together—especially during difficult days. What I find especially pleasing are all her edits and revisions—added in brackets to the original text—in which she changes her mind, reflects on her past thinking (often sarcastically), and reframes wartime advice for a new and still delicate peace.