War Cake Recipe: Here’s an extremely historic recipe from M.F.K. Fisher’s How to Cook a Wolf, published in 1942, and republished in M.F.K. Fisher’s The Art of Eating: War Cake, a cake to make when resources are tight. It used no eggs!
How to Cook a Wolf: One of the most sought after of all American cookbooks! How to Cook a Wolf, by M.F.K. Fisher. Wonderful “plain cooking” recipes, plus clever, witty, and warm conversational text that made people feel better about cooking while under World War II rationing. First published by Duell, Sloan & Pierce in 1942. This copy is from the 1944 Forum Books Edition, World Publishing Company, Cleveland, Ohio. Clearly marked “First Printing, September, 1944.” Hard cover, 261 pp. No dust jacket. Cover has some slight edge wear. This copy was published during World War II, under civilian printing conditions, so the paper was of relatively poor quality. I don’t think this book was ever read, but–while the pages are in otherwise perfect condition–they have become uniformly tanned, due to the paper quality.
Art of Eating: The Collected Gastronomical Works of M. F. K. Fisher, with an introduction by Clifton Fadiman and an appreciation by James Beard, published in 1954 by The MacMillan Company. Stated first printing. Hard cover with dust jacket. 749 pages. This edition contains five complete books in one volume. With an Appreciation by James Beard. First collected of Fisher’s major works: Serve It Forth, Consider the Oyster, How to Cook a Wolf, The Gastronomical Me, and An Alphabet for Gourmets. Excellent vintage condition. Square and firm with all pages and binding clean and tight; spine is straight with no tilts; outer green cloth panels are free of any soiling; light shelfwear to spine edges; stain at top page edges. No previous owners writing, stamps, name labels or bookplates; No rips or tears. No pages are torn, written-on, highlighted or dog-eared. Great condition! DJ in Good condition, with price of $9.95 on top front flap; having a few tears along the top edge; light shelfwear to spine edges. Not an ex-library edition; no remainder marks. Excellent collection from one of America’s best and most famous culinary writers!
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