An Everlasting Meal

How to Cook a Wolf by M. F. K. Fisher For many years, I have been meaning to read How to Cook a Wolf, a non-fiction book by M. F. K. Fisher which was published in 1942 during wartime shortages. Published as ‍An Everlasting Meal, Tamar Adler’s new cookbook shows that cooking is the path to better eating through the insightful essays in which she weaves philosophy into approachable lessons on instinctive cooking. In chapters about boiling water and cooking eggs and beans and summoning respectable meals from empty cupboards, Tamar demonstrates what the world’s great chefs know: that great meals rely on the bones and peels and ends of meals before them, that it’s smarten up simple food, and how to fix dishes gone awry. She suggests turning to neglected onions, celery, and potatoes for inexpensive meals that taste full of fresh vegetables or cooking meat resourcefully at home for dinner parties—all with recipes by chef Thomas Keller.