Description
In French.
History, geography, economics, current science, metallurgy, ichthyology, biology, zoology, technology… Because the sardine has thousands of stories to tell, its study spans all these scientific disciplines. This is why the book you are holding in your hands will be incomplete… inevitably incomplete. It would take an encyclopedia to cover the subject. All the essential answers to the questions we ask ourselves will be provided by the three authors of this book, all passionate about sardines and sardinades.
With recipes from chefs from Biarritz, Etretat, Le Havre, Marseille, and other more or less port cities, such as Eric Gurin, Mickal Feval, Johan Leclere, Maheva Angelmann, Coline Faulquier, Laetitia Visse, and Emmanuel Perrodin, and more.
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