"A must-read for anchovy obsessives." -- Nigella Lawson"[A] delightful tribute to this diminutive fish." -- The Guardian"[A] sweeping . study of the anchovy's mixed fortunes in the western world. Beckman's book [is] a labor of love, intriguing and impressively researched." -- The Spectator"A gastronomic tour through the kitchens and cookbooks of the West." -- The Wall Street Journal"Christopher Beckman's fascinating history explores [our] polarized relationship [to anchovies]. It's a story of changing tastes, of class, and of regional and cultural differences.

" -- Times Literary Supplement"A Twist in the Tail ranks high for readability and interest." -- CHOICE"An entertainingly rich exploration of the inter-related culinary histories of Western Europe and the United States through the prism of the anchovy--this is my kind of book! With a distinct and amusing voice, Beckman offers beautiful information and a wider perception of the broader cultures he explores." -- Graeme Rigby, creator of Rigby's Encyclopedia of the Herring"As someone who was sure he hated anchovies and now is a fan, I can't imagine a better way to learn the history of my secret culinary weapon. A Twist in the Tail offers much more than I ever imagined. It's one of those rare books that is a pleasure to read while making you a little smarter in the process." --Steve Sando, founder, Rancho Gordo"Told with remarkable erudition, a fishy tale that twists and turns around much of the Western world. A fun read that combines deep knowledge of anchovies with wit and writerly flair. Un-put-downable, even if you have no interest in food or fish!" -- Professor Nayanika Mathur, University of Oxford"Beckman takes us on a cultural adventure across the centuries, cleverly using anchovies as a barometer of changing culinary trends--from medieval theories balancing the four humours to the revolution of French sauces and nouvelle cuisine, with plenty of recipes along the way.

"-- Professor Kevin Butcher, University of Warwick"A riveting, globe-trotting fish tale that follows the ebb and flow of the anchovy's influence, and recounts how it has divided and united people around the table for millennia." -- Katie Parla, food and beverage writer, culinary guide and author of Food of the Italian Islands.