How to Cook a Wolf by the American food writer M.F.K. FIsher (1908-92) was published in 1942 at a time of privation, yet urges the reader to eat to live "with grace and gusto" by finding the best ways to exist in the best possible way for the least amount of money. As Sarah Ditum says, "The wolf of the title is the one at the door". Like all great cookery books, it has largely outlived its function as a practical how-to guide, and has become a classic piece of food writing and a reminder to enjoy one's "own good fortune".