SOURCE: "A Guide for Cooks When Wolves Prowl," The New York Times Book Review, June 28, 1942, p. 3.

In the following review of How to Cook a Wolf, the critic praises Fisher's highly informative and vivacious writing style.

If the wolf is snuffling at the keyhole—well, it's possible to make a dish that will keep you going for several days, says M. F. K. Fisher, if you can succeed in borrowing 50 cents. Here, she continues [in How to Cook a Wolf], is exactly how to prepare it.

This suggestion—which is admittedly a counsel of desperation and should be appreciatively received as such—is the farthest point of the wolf-hunt beguilingly organized by the author of Consider the Oyster and Serve It Forth. And even if practical value may be sought first in the recipes and hints offered by this original young writer, her book's enjoyment is no less...