Consider the Anchovy

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 Roddy *
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 *
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, author, chef & TV presenter *
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 *
Sudi Pigott has done well to shine a light on the treasures of the anchovy, a nutrient-dense morsel of deliciousness, eat anchovy over farmed salmon any day. * Caroline Bennett, founder of Sole of Discretion, trustee of Open Seas, former board member of Slow Fish & owner of Moshi Moshi. *
I am fascinated by how Sudi Pigott makes such a research respecting the world of anchovies with so much delicacy towards all the people who are behind * Elena Arzak *

Sudi Pigott is a long-established food and travel journalist. Her work appears frequently in national newspapers, particularly The Telegraph and The i Paper, and premium magazines including Conde 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 recherche food discoveries.

This item is eligible for free returns within 30 days of delivery. See our returns policy for further details.