How to Cook a Wolf

' Witty, irreverent and amazingly relevant. Fisher will make you giggle, I promise, but also give you sound advice how to cook with limited ingredients.' Yotam Ottolenghi

This reissue of an out-of-print classic has come not a moment too soon: it's the perfect time to revisit Fisher's advice on how "to live most agreeably in a world full of an increasing number of disagreeable surprises".' Telegraph

'It hardly needs saying that comparisons with the war are invidious; even when people were still going bonkers down at Tesco, we were a long way from rationing. But open How To Cook A Wolf a book that at first gracefully, and then more lustily, fully acknowledges we can cope with meagreness of all kinds only for so long - and you'll see immediately that those times, and these times, have commonalities.' Rachel Cooke, Observer

'Makes working out what to do with the last egg feel like a higher pursuit, rather than an act of desperation.' Guardian

'Essential reading . . . Fisher's advice on attitude, thrift, and how to nourish yourself and others in a crisis is newly relevant.' Eater

'Her fans include Yotam Ottolenghi, Ruth Reichl and Bee Wilson. Her voice finds an echo in the writings of Nigella Lawson, Samin Nosrat and more.' Ruby Tandoh, VICE

'The greatest food writer who has ever lived.' Simon Shama

'The most re-readable of all prose stylists.' Bee Wilson, author of First Bite