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Lera. Gastronomy, Culture and Hunting
Lera. Gastronomy, Culture and Hunting
Regular price
137,75 €
Sale price
137,75 €
Regular price
145,00 €
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Descripción
Descripción
Publication Date: MARCH 2024
Dimensions: 24 x 28 cm
Number of pages: 444
Hardcover
Language: Spanish
Get the most important work on the world of game cooking from an author's perspective now.
WORK SYNOPSIS
The Lera hotel restaurant is the result of the evolution of Mesón El Labrador, the family restaurant that the Lera family founded in 1973, dedicated to rediscovering traditional Castilian cuisine with a very personal style. Since 2008, with the generational change and Luis Lera at the helm, the focus has been on keeping the culinary heritage alive and enriching the recipe book with the application of new techniques.
WORK SUMMARY
Lera. The guardian.
Tierra de Campos. The refuge.
Signatures: Juan Delibes, Odile Rodríguez de la Fuente, Luis Moreno Maldonado.
Hunting. Art and sustainability.
Lera's secrets. Marinades and freezing.
Stock dove, wood pigeon
Comparison between stock dove and wood pigeon
Butchering of stock dove and wood pigeon
Stock dove recipes
Heart and liver skewer
Pickled
Bloody with rillette
Wood pigeon recipes
Wood Pigeon cured with Manzanilla
Rice with King's egg
Bloody with chocolate
Tierra de Campos Squab
Butchering
Recipes
Braised squab gizzards
Braised squab
Glazed squab with pear molasses
Red-legged Partridge
The red-legged partridge: a very Iberian bird
In search of the Alectoris rufa
A born runner
Cold? No, thanks
All in red
On the way to veganism
A parity bird
A dark future
Butchering
Recipes
Pickled partridge
Partridge with cabbage and chestnut
Thigh stew, grilled breast and fig
Quail
A small, chubby bird
History of an emigrant
With multiple enemies and abundant problems
A good portfolio of predators
The harmful transformation of agriculture
A hybrid: the hunting quail
They lived happily ever after and ate... quail!
The dog: deadly for quail, necessary for man
Butchering
Recipes
Croquette
Stewed
Roasted in vine leaf
Pheasant
Of unquestionable sexual dimorphism
A routine bird
An exhibitionist male
Immobility as defense
Origin, evolution and present of the pheasant
Origin: in search of the golden fleece
Evolution: a game species from the 17th century onwards
Present: the recovery of the wild pheasant
Butchering
Recipes
Cold cuts
Roasted with grapes
Pre-dessert with quince
Woodcock
The lady of the forest
For exclusive tasting
Fascinator of hunters
Aerial wonders
The aerial ballet
A laborious flight
Peculiarities of a mimetic plumage
Male or female?
The painter's feather
A surgeon bird
Butchering
Recipes
Tartare and fried head
Traditional roasted
Stewed, breast and offal fritter
Mallard duck
Ducks in the water!
Smeared in oil
Space launch
Male synchronized swimming
Do you swim or dive?
Lead in the blood
From the wetland to the balcony
A blue speculum
The male's molt
Genetic contamination
Butchering
Recipes
Broth and smoked breast
Lentils with duck and foie
With Korean chili
Apple cana soup
Teal
The female teal
In formation and in unison
A low-maintenance bird
Winter versus summer
Anas crecca, the winter teal
Anas querquedula, the summer teal
Butchering
Recipes
With honey and tangerine
Roasted with turnip and coffee
With plankton and oyster
Rabbit
Excavator of dry subsoils
Architecture graduate
A very familiar animal
In small hops
A varied diet
Dental morphology
Of frenetic sexual activity
A lustful erotic mating
Blind and deaf kits
Rabbits don't breed like rabbits
A plague in danger of extinction
Sphania: 'Territory of Rabbits'
A feared animal Myxomatosis: the panacea for rabbit control
The role of agriculture
Game management: the valuable role of the hunter
Butchering
Recipes
Terrine with pumpkin
Small game stew
Stewed and grilled loin
Hare
Queen of darkness
Not only kangaroos box
A unique gestation
An endurance athlete
Greyhounds? Let's run!
In open and well-organized fields
Solitary by day, sociable by night
A scarce animal
Butchering
Recipes
Blood sausage with chickpeas and cocoa
With beans
Fried
À la royal
Blood crépe with cinnamon and chestnut
Wild Boar
Butchering
Recipes
In lard with pickles
Braised cheek and black trumpet
Ribs with red curry
Pork rind cake with orange and anise
Deer
Butchering
Recipes
Roast beef with béarnaise
Cured haunch, caper and anchovy
Grilled loin with elderflower
Tenderloin with apple
Roe Deer
Butchering
Recipes
Smoked with red cabbage and sheep's butter
Glazed shoulder
Grilled tenderloin with chanterelles
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Exchanges and returns
You have a period of 14 calendar days from the receipt of your order to exercise your right of withdrawal without needing to provide justification. For a return to be accepted, the book must be in perfect condition, with no signs of use or manipulation, and retain its original packaging.
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