Consider the Anchovy
A journey in pursuit of the little fish with the big flavour
Seiten
2026
Headline Home (Verlag)
978-1-0354-3121-2 (ISBN)
Headline Home (Verlag)
978-1-0354-3121-2 (ISBN)
- Titel nicht im Sortiment
- Artikel merken
Consider the Anchovy is a love letter to the humble anchovy, that journeys along the Mediterranean and around the world, exploring the fascinating history and culture behind the little fish with the big flavour.
In 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.
In 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.
Sudi Pigott is a long-established food and travel journalist. Her work appears frequently in national newspapers, particularly The Telegraph and The i Paper, FT.com and premium magazines including Condé Nast Traveller, Amex Departures and Centurion, , BA High Life, Brummell, Wanderlust and Aston Martin Magazine) and on gastronomic digital media such as Fine Dining Lovers and Airmail. On Substack, Sudi continues the work of her first hit book, How to Be a Better Foodie, deciphering the latest food and drink trends for aspiring gastronauts, as well as detailing her travels and latest restaurant and recherché food discoveries. IG: @sudifoodie | X: @Sudifoodie https://howtobeabetterfoodie.substack.com/
| Erscheint lt. Verlag | 30.4.2026 |
|---|---|
| Verlagsort | London |
| Sprache | englisch |
| Maße | 156 x 240 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher |
| Reisen ► Reiseführer | |
| ISBN-10 | 1-0354-3121-1 / 1035431211 |
| ISBN-13 | 978-1-0354-3121-2 / 9781035431212 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
Mehr entdecken
aus dem Bereich
aus dem Bereich
schnell, gesund und kindgerecht
Buch | Softcover (2025)
Gräfe und Unzer (Verlag)
CHF 19,90
Franz Kafkas vegetarische Verwandlung in 544 Rezepten
Buch | Hardcover (2025)
Klett-Cotta (Verlag)
CHF 48,90
