M.F.K. 费雪: 如何煮狼 How to Cook a Wolf

基本信息

Format:Paperback / softback 288 pages

Publisher:Daunt Books

Imprint:Daunt Books

ISBN:9781911547822

Published:Jun 2020

Weight:338g

Dimensions:132 x 196 x 25 (mm)

页面参数仅供参考，具体以实物为准

书籍简介

这是一本经典的书，讲述了在食物匮乏和狼来袭的情况下，如何鼓起勇气和热情去购物、烹饪和吃饭。既然我们须为了生存而吃饭，那么我们不妨吃得优雅而有趣味。《如何煮狼》写于1942年，旨在激励那些因战时物资短缺而气馁的人的勇气。无论在物资短缺还是充足的时期，这本书都继续鼓舞着读者和厨师。

以她标志性的机智和温暖的智慧，费舍尔分享了她在食材短缺时保持精神和食欲的永恒技巧。她没有为我们没有的东西感到遗憾，而是教我们如何品尝我们所拥有的东西，提供了几十种食谱的想法，从汤和简单的煎蛋卷，到烤面包和整理罐头食品。费舍尔知道饥饿的人不需要的就是节食和凑合的提示，他给了我们梦想、实验和发明冒险而美味的食物的许可，不管我们从橱柜后面能找到什么。费雪写道，如果我们活着而没有思想和感恩，我们就不是人，而是野兽。

在《如何煮狼》一书中，她向我们展示了如何满足我们的饥饿，滋养我们的灵魂，即使我们心中充满恐惧，狼就在门口。

The classic book on shopping, cooking and eating with courage and gusto when food is scarce and the wolf is at the door.  Since we must eat to live, we might as well do it with both grace and gusto.  Written in 1942 to inspire courage in those daunted by wartimes shortages, How to Cook a Wolf has continued to rally readers and cooks during times of both scarcity and plenty.

Written with her trademark wit and warm wisdom, Fisher shares her timeless tips for keeping up spirits and appetites when ingredients are in short supply.  Instead of regretting what we don t have, she teaches us how to savour what we do, offering dozens of recipe ideas, from soups and simple omelettes, to baking bread and sprucing up tinned food.  Knowing that the last thing hungry people need are hints on cutting back and making do, Fisher gives us license to dream, experiment and invent adventurous and delicious meals from whatever we can salvage from the back of the cupboard.  When we exist without thought or thanksgiving, writes Fisher, we are not men, but beasts.

In How to Cook a Wolf she shows us how to feed our hungers and nourish our souls, even when fear is in our hearts and the wolf is at the door. 

作者简介

玛丽·弗朗西丝·肯尼迪·费雪(1908-1992)是二十世纪美国伟大的作家之一。她写了27本关于美食、旅行和回忆录的书，其中许多已成为经典。她的著作包括《考虑牡蛎》、《美食家的我》、《把它端出去》、《另一个城镇的地图》、《大胆的刀叉》和小说《理论的脚》。

Mary Frances Kennedy Fisher (1908-1992) was one of the great American writers of the twentieth century. She is the author of 27 books of food, travel and memoir, many of which have become classics. Her books include Consider the Oyster, The Gastronomical Me, Serve it Forth, Map of Another Town, With Bold Knife and Fork, and a novel, The Theoretical Foot.