OP: Thirteen Receipts for the Preparing of Anchovy Toast
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Edizioni Scusa, Northampton, MA, 2001. Paperback. Near Fine. Limited edition of 60.
In this brief interlude from his full-length book publishing pursuits, Thorne collects historical recipes dedicated to anchovy toast, listed chronologically, over the course of three centuries. First, there’s William Verral’s 1759 iteration gratinéed with Parmesan and finished with citrus juice (“This seems to be but a trifling thing, but I never saw it come whole from the table.”).
Then there’s Colonel A. R. Kenny-Herbert’s (pen name Wyvern) 1885 version in which the anchovies are passed through a sieve, mixed with egg yolks and hot butter, and poured over toasted rounds.
Or there is James Beard’s recipe from his first book, Hors d’Oeuvres and Canapes (1963), in which the anchovy oil is mixed into a thick paste with chopped parsley, shallots, and tarragon vinegar, all drizzled over the fillets. Served with Melba toast on the side. “These are really a sensational dish and one everyone will like.”
Despite its diminutive size, 4.25” x 5.5”, Thirteen Receipts for the Preparing of Anchovy Toast sufficiently captures Thorne’s special ability to expose the extraordinariness and universality of the simplest, most unassuming culinary pleasures.
Near Fine, staplebound paperback. Slight discoloration to the spine. Hand numbered 10 in a limited edition of 60. Rare.
