Not just an elegant love letter to the anchovy, but the only book you'll ever need on one of the world's greatest ingredients' Tom Parker Bowles'A gloriously geeky, deeply researched and hugely entertaining journey that gives this small fish the epic treatment it deserves' Heston Blumenthal'Between these covers is an anchovy odyssey, a journey in search of a small fish of enormous importance. Fascinating, unexpected and utterly enticing!' Rachel RoddyIn Consider the Anchovy, food journalist and anchovy lover Sudi Pigott goes on a journey of discovery to find out more about the little fish with the big flavour. Travelling from Cantabria to California, in this book you will meet the personalities, families and communities whose livelihood depends on the not-so humble anchovy, participating in traditions celebrating the little fish, visiting bars, festivals and even museums devoted exclusively to anchovies. See the flatbottomed barque boats and tightly packed fishermen's cottages of Collioure that inspired Matisse, Derain and Fauvism. Meet the film star who made a short film on the sex life of the anchovy. Dig into the preserving traditions of Ancient Greece. Uncork the garum of Ancient Rome and compare it to its modern counterpart, Colatura d'Alici, aged in bourbon barrels. Alongside delicious recipes to close each chapter, this book is rich in research, stuffed with maverick, rakish characters and full of flavour. Whether you love them or you hate them, Consider the Anchovy is both an entertaining odyssey and an unabashedly passionate manifesto that celebrates anchovies with their pungent, complex, umami allure as leading, albeit sometimes unpredictable, movers in world culinary history. 'A beautiful subject and fascinating read from a passionate anchovy missionary' Claudia Roden'Fascinating in every way - a Cod for the 21st century' Giles Coren'As vital as sunshine to brighten even the dullest day, the anchovy, with its unique presence, holds great sway in the kitchen and at the table, now in this ace book' Jeremy Lee'Sudi Pigott is perhaps one of the best food writers that I have known in my long career. I love her new book, which is written with passion, very informative and well-researched. The book brought my culinary horizons to new heights and will bring yours as well!' Ken Hom CBE'I thought Sudi's passion for food was high until we talked about anchovies! I now realise it is off the scale. One of my favourite ingredients, this book shows us all how varied and wonderful this fish is.' Jack Stein
