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Cerca de duas décadas depois de ter sido convidado a presidir ao festival do Sável e da Lampreia de Gondomar, o chef Hélio Loureiro decidiu reunir em livro aquelas que considera as melhores receitas de lampreia, numa “homenagem aos pescadores, cozinheiras e cozinheiros esquecidos pelos tempos, mas imortalizados pelo palato e aos restaurantes que teimam, ano após ano, em levar à mesa este tesouro”.