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How to Cook a Wolf was written following the attack on Pearl Harbor, which led to the American entry in World War II, when Fisher (then known to society as Mrs. Dillwyn Parrish) returned to California from already-war-torn Europe and wrote a well-received guide to blackout curtains and crisis cooking for her father's paper, the Whittier News.
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She was a founder of the Napa Valley Wine Library. Over her lifetime she wrote 27 books, among them Consider the Oyster (1941), How to Cook a Wolf (1942), The Gastronomical Me (1943) and a translation of Brillat-Savarin's The Physiology of Taste. Fisher believed that eating well was just one of the "arts of life" and explored this in her ...
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From the onset, Christensen seemed up to the challenge" and concluded "As a stand-alone, the book serves up heartfelt reflections on the food history of Maine and insights into the ways we build community, meal by meal. .. As a continuation of the social and culinary classic How to Cook a Wolf, it leaves the reader hungry for more."
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