Praised by TLS and featured in the NYT, Christopher Beckman's book, A TWIST IN THE TAIL," dives deep into the surprising cultural and culinary legacy of anchovies.
Tiny but mighty, anchovies polarize palates. Loved by some and loathed by others, these small fish pack a big umami punch—whether enjoyed alone or as a hidden flavor booster in dishes from pasta sauces to vinaigrettes.
Christopher Beckman's captivating narrative spans five countries—Britain, France, Italy, Spain, and the US—unveiling how anchovies have shaped tastes, class distinctions, and cultural identities. From an unnoticed garnish to a transformative ingredient, anchovies hold a quiet power that enhances and unites flavours in unexpected ways.
Why do anchovies wield such influence? The secret lies in their rich dose of umami—a taste sensation that transforms every dish they touch.
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