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Article: Anchovies without the angst.(Features)(Homefront)
- Article from:
- The Christian Science Monitor
- Article date:
- January 12, 2000
CopyrightCOPYRIGHT 2000 The Christian Science Publishing Society. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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A friend of mine says that if given the choice between a chocolate truffle and a cracker topped with an anchovy, he'd choose the latter. No contest.
I typically prefer savory treats to sweet ones, too, but anchovies over chocolate? No thanks. I've never been keen on those salty, oily, little fish. "Anything but anchovies," I'd say when ordering late-night pizza with college friends.
That was before France. During a recent five-day cooking course in Provence, I had no choice but to cook with the dreaded fish almost daily. Somehow, though, I not only learned to like them, but I savored them in tapenade, on toast, even mashed with garlic and slathered over ...