‘Witty, irreverent and amazingly relevant… I love it’ - Yotam Ottolenghi A reissue of an absolute cookery classic: how to shop, cook, and eat with courage and gusto, when food is scarce and the wolf is at the door… First published in 1942, How to Cook a Wolf continues to rally readers and cooks through these time of uncertainty. ‘Essential reading right now’ - Eater ‘Brilliant and frequently hilarious’ - Vogue Instead of regretting what we don’t have, Fisher teaches us to savour what we do, offering dozens of recipe ideas from simple soups and omelettes, to sprucing up tinned food. No hints on cutting back and making do here - she gives us license to dream, experiment and invent delicious meals from whatever we can salvage from the back of the cupboard.
