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How to Cook a Wolf was anthologized in full in The Art of Eating (with an introduction by Clifton Fadiman), which was first published in 1954 and remains in print. [7] Five chapters were included in posthumous compilation of Fisher's work called The Measure of Her Powers. [8] In 1988, the now-defunct North Point Press reprinted How to Cook a ...
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Recipes range from the sumptuous (sturgeon in jelly, cold piglet with horseradish) to the everyday (cabbage stuffed with meat, bean soup). They were accompanied with lavish full-page illustrations of prepared dishes and food production. [6]
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