Sorry I didn't see this immediately. I can tell you a fair amount about Wood. I cited him on this forum recently, in
This posting. Alluding to an entry in the first cookbook,
With a Jug of Wine (Farrar, Strauss, Giroux, 1949).
Well before amazon.com, a 1992 recommendation of Wood's two principal cookbooks is
Here. (FYI, Robin, that posting is more representative of wine-newsgroup traffic over its active history, as I can demonstrate to your satisfaction if you're ever interested. Come and dine sometime and I'll tell you more. I can suggest a restaurant or two. Mark Lipton will vouch.) That 1992 posting also prompted an interesting query from Washington DC, from someone concerned with US cookbook history.
Beyond the two primary cookbooks (1949, 1956) there was a later follow-on travel book, and Wood also figures tangentially in mentions in other US food writing of the era, more on that if you're interested. I have multiple copies of his main books (they were in print continuously from the late 1940s through at least 1980 and are abundant on the used market). If you have any specific questions about them, please ask me here or by email.
Further cross reference: Before seeing this thread I responded to Howie's recent catsup recipe Thus.I was alluding to the fact that "Catsup" used to have wider meaning a couple of generations ago, it was a class of savory conserves very traditional in US -- onion catsup, mushroom, oyster, etc. (None, even tomato, had added sugar until relatively recently.) The classic 19th-century US cookbooks are full of recipes for them (the Hesses in the 1970s mentioned origins of the condiment as Malay, via Canton). Morrison Wood was one example that came to mind of books a couple of generations back with recipes calling for catsups other than tomato.
