Mary Frances Kennedy Fisher (July 3, 1908 – June 22, 1992) was an American food writer. She was an epicure who appreciated fine wines and French cuisine. In 1928 she met her first husband Al Fisher, and moved with him to Dijon, France. While there, she fell in love with the regional delicacies of French cuisine. Fisher returned to the United States in 1932. Her first book, Serve it Forth (1937), is a collection of personal essays on her culinary experiences. In 1942, during the rationing era of World War II, she published How to Cook a Wolf. This book comprised a series of essays on how to achieve a balanced diet, stretch ingredients, and care for pets during wartime. Fisher traveled considerably, living for short periods in Holland and Switzerland and also returning to France briefly. In 1949, she released a limited edition of her translation of Jean Brillat‐Savarin’s 1825 publication, The Physiology of Taste, which received glowing reviews. In 1966, Fisher was hired by Time‐Life to write The Cooking of Provincial France. During her time in France she connected with Julia and Paul Child and James Beard. By the end of her career, MFK Fisher had published 27 books and countless articles.