{"product_id":"lera-gastronomia-cultura-y-caza-ebook","title":"Lera. Gastronomy, Culture and Hunting","description":"\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003ePublication Date:\u003c\/strong\u003e MARCH 2024 \u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 24 x 28 cm\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003eNumber of pages:\u003c\/strong\u003e 444\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eHardcover\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003eLanguage:\u003c\/strong\u003e Spanish \u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eGet the most important work on the world of game cooking from an author's perspective now. \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cu\u003e\u003cspan style=\"font-size: medium;\"\u003eWORK SYNOPSIS\u003c\/span\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eThe 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.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan style=\"font-size: medium;\"\u003e\u003cu\u003eWORK SUMMARY\u003c\/u\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eLera. The guardian.\u003c\/div\u003e\n\u003cdiv\u003eTierra de Campos. The refuge.\u003c\/div\u003e\n\u003cdiv\u003eSignatures: Juan Delibes, Odile Rodríguez de la Fuente, Luis Moreno Maldonado.\u003c\/div\u003e\n\u003cdiv\u003eHunting. Art and sustainability.\u003c\/div\u003e\n\u003cdiv\u003eLera's secrets. Marinades and freezing.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eStock dove, wood pigeon \u003c\/span\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eComparison between stock dove and wood pigeon\u003c\/div\u003e\n\u003cdiv\u003eButchering of stock dove and wood pigeon\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cu\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eStock dove recipes\u003c\/span\u003e\u003c\/strong\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv\u003eHeart and liver skewer\u003c\/div\u003e\n\u003cdiv\u003ePickled\u003c\/div\u003e\n\u003cdiv\u003eBloody with rillette\u003c\/div\u003e\n\u003cdiv\u003e\u003cu\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eWood pigeon recipes\u003c\/span\u003e\u003c\/strong\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv\u003eWood Pigeon cured with Manzanilla\u003c\/div\u003e\n\u003cdiv\u003eRice with King's egg\u003c\/div\u003e\n\u003cdiv\u003eBloody with chocolate\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eTierra de Campos Squab\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003eButchering\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cu\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eRecipes\u003c\/span\u003e\u003c\/strong\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cdiv\u003eBraised squab gizzards\u003c\/div\u003e\n\n\u003cdiv\u003eBraised squab \u003c\/div\u003e\n\n\u003cdiv\u003eGlazed squab with pear molasses\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eRed-legged Partridge\u003c\/span\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eThe red-legged partridge: a very Iberian bird\u003c\/div\u003e\n\u003cdiv\u003eIn search of the\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eAlectoris rufa\u003c\/i\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003eA born runner\u003c\/div\u003e\n\u003cdiv\u003eCold? No, thanks\u003c\/div\u003e\n\u003cdiv\u003eAll in red\u003c\/div\u003e\n\u003cdiv\u003eOn the way to veganism\u003c\/div\u003e\n\u003cdiv\u003eA parity bird\u003c\/div\u003e\n\u003cdiv\u003eA dark future\u003c\/div\u003e\n\u003cdiv\u003eButchering\u003c\/div\u003e\n\u003cdiv\u003e\u003cu\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eRecipes\u003c\/span\u003e\u003c\/strong\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv\u003ePickled partridge\u003c\/div\u003e\n\u003cdiv\u003ePartridge with cabbage and chestnut\u003c\/div\u003e\n\u003cdiv\u003eThigh stew, grilled breast and fig\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eQuail\u003c\/span\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eA small, chubby bird\u003c\/div\u003e\n\u003cdiv\u003eHistory of an emigrant\u003c\/div\u003e\n\u003cdiv\u003eWith multiple enemies and abundant problems\u003c\/div\u003e\n\u003cdiv\u003eA good portfolio of predators\u003c\/div\u003e\n\u003cdiv\u003eThe harmful transformation of agriculture\u003c\/div\u003e\n\u003cdiv\u003eA hybrid: the hunting quail\u003c\/div\u003e\n\u003cdiv\u003eThey lived happily ever after and ate... quail!\u003c\/div\u003e\n\u003cdiv\u003eThe dog: deadly for quail, necessary for man\u003c\/div\u003e\n\u003cdiv\u003eButchering\u003c\/div\u003e\n\u003cdiv\u003e\u003cu\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eRecipes\u003c\/span\u003e\u003c\/strong\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv\u003eCroquette\u003c\/div\u003e\n\u003cdiv\u003eStewed\u003c\/div\u003e\n\u003cdiv\u003eRoasted in vine leaf\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003ePheasant\u003c\/span\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eOf unquestionable sexual dimorphism\u003c\/div\u003e\n\u003cdiv\u003eA routine bird\u003c\/div\u003e\n\u003cdiv\u003eAn exhibitionist male\u003c\/div\u003e\n\u003cdiv\u003eImmobility as defense\u003c\/div\u003e\n\u003cdiv\u003eOrigin, evolution and present of the pheasant\u003c\/div\u003e\n\u003cdiv\u003eOrigin: in search of the golden fleece\u003c\/div\u003e\n\u003cdiv\u003eEvolution: a game species from the 17th century onwards\u003c\/div\u003e\n\u003cdiv\u003ePresent: the recovery of the wild pheasant\u003c\/div\u003e\n\u003cdiv\u003eButchering\u003c\/div\u003e\n\u003cdiv\u003e\u003cu\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eRecipes\u003c\/span\u003e\u003c\/strong\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv\u003eCold cuts\u003c\/div\u003e\n\u003cdiv\u003eRoasted with grapes\u003c\/div\u003e\n\u003cdiv\u003ePre-dessert with quince\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eWoodcock\u003c\/span\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eThe lady of the forest\u003c\/div\u003e\n\u003cdiv\u003eFor exclusive tasting\u003c\/div\u003e\n\u003cdiv\u003eFascinator of hunters\u003c\/div\u003e\n\u003cdiv\u003eAerial wonders\u003c\/div\u003e\n\u003cdiv\u003eThe aerial ballet\u003c\/div\u003e\n\u003cdiv\u003eA laborious flight\u003c\/div\u003e\n\u003cdiv\u003ePeculiarities of a mimetic plumage\u003c\/div\u003e\n\u003cdiv\u003eMale or female?\u003c\/div\u003e\n\u003cdiv\u003eThe painter's feather\u003c\/div\u003e\n\u003cdiv\u003eA surgeon bird\u003c\/div\u003e\n\u003cdiv\u003eButchering\u003c\/div\u003e\n\u003cdiv\u003e\u003cu\u003e\u003cspan style=\"font-size: medium;\"\u003e\u003cstrong\u003eRecipes\u003c\/strong\u003e\u003c\/span\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv\u003eTartare and fried head\u003c\/div\u003e\n\u003cdiv\u003eTraditional roasted\u003c\/div\u003e\n\u003cdiv\u003eStewed, breast and offal fritter\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan style=\"font-size: medium;\"\u003e\u003cstrong\u003eMallard duck\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003eDucks in the water!\u003c\/div\u003e\n\u003cdiv\u003eSmeared in oil\u003c\/div\u003e\n\u003cdiv\u003eSpace launch\u003c\/div\u003e\n\u003cdiv\u003eMale synchronized swimming\u003c\/div\u003e\n\u003cdiv\u003eDo you swim or dive?\u003c\/div\u003e\n\u003cdiv\u003eLead in the blood\u003c\/div\u003e\n\u003cdiv\u003eFrom the wetland to the balcony\u003c\/div\u003e\n\u003cdiv\u003eA blue speculum\u003c\/div\u003e\n\u003cdiv\u003eThe male's molt\u003c\/div\u003e\n\u003cdiv\u003eGenetic contamination\u003c\/div\u003e\n\u003cdiv\u003eButchering\u003c\/div\u003e\n\u003cdiv\u003e\u003cu\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eRecipes\u003c\/span\u003e\u003c\/strong\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv\u003eBroth and smoked breast\u003c\/div\u003e\n\u003cdiv\u003eLentils with duck and foie\u003c\/div\u003e\n\u003cdiv\u003eWith Korean chili\u003c\/div\u003e\n\u003cdiv\u003eApple cana soup\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eTeal\u003c\/span\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eThe female teal\u003c\/div\u003e\n\u003cdiv\u003eIn formation and in unison\u003c\/div\u003e\n\u003cdiv\u003eA low-maintenance bird\u003c\/div\u003e\n\u003cdiv\u003eWinter versus summer\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003ci\u003eAnas crecca\u003c\/i\u003e, the winter teal\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003ci\u003eAnas querquedula\u003c\/i\u003e, the summer teal\u003c\/div\u003e\n\u003cdiv\u003eButchering\u003c\/div\u003e\n\u003cdiv\u003e\u003cu\u003e\u003cspan style=\"font-size: medium;\"\u003e\u003cstrong\u003eRecipes\u003c\/strong\u003e\u003c\/span\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv\u003eWith honey and tangerine\u003c\/div\u003e\n\u003cdiv\u003eRoasted with turnip and coffee\u003c\/div\u003e\n\u003cdiv\u003eWith plankton and oyster\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eRabbit\u003c\/span\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eExcavator of dry subsoils\u003c\/div\u003e\n\u003cdiv\u003eArchitecture graduate\u003c\/div\u003e\n\u003cdiv\u003eA very familiar animal\u003c\/div\u003e\n\u003cdiv\u003eIn small hops\u003c\/div\u003e\n\u003cdiv\u003eA varied diet\u003c\/div\u003e\n\u003cdiv\u003eDental morphology\u003c\/div\u003e\n\u003cdiv\u003eOf frenetic sexual activity\u003c\/div\u003e\n\u003cdiv\u003eA lustful erotic mating\u003c\/div\u003e\n\u003cdiv\u003eBlind and deaf kits\u003c\/div\u003e\n\u003cdiv\u003eRabbits don't breed like rabbits\u003c\/div\u003e\n\u003cdiv\u003eA plague in danger of extinction\u003c\/div\u003e\n\u003cdiv\u003eSphania: 'Territory of Rabbits'\u003c\/div\u003e\n\u003cdiv\u003eA feared animal Myxomatosis: the panacea for rabbit control\u003c\/div\u003e\n\u003cdiv\u003eThe role of agriculture\u003c\/div\u003e\n\u003cdiv\u003eGame management: the valuable role of the hunter\u003c\/div\u003e\n\u003cdiv\u003eButchering\u003c\/div\u003e\n\u003cdiv\u003e\u003cu\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eRecipes\u003c\/span\u003e\u003c\/strong\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv\u003eTerrine with pumpkin\u003c\/div\u003e\n\u003cdiv\u003eSmall game stew\u003c\/div\u003e\n\u003cdiv\u003eStewed and grilled loin\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eHare\u003c\/span\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eQueen of darkness\u003c\/div\u003e\n\u003cdiv\u003eNot only kangaroos box\u003c\/div\u003e\n\u003cdiv\u003eA unique gestation\u003c\/div\u003e\n\u003cdiv\u003eAn endurance athlete\u003c\/div\u003e\n\u003cdiv\u003eGreyhounds? Let's run!\u003c\/div\u003e\n\u003cdiv\u003eIn open and well-organized fields\u003c\/div\u003e\n\u003cdiv\u003eSolitary by day, sociable by night\u003c\/div\u003e\n\u003cdiv\u003eA scarce animal\u003c\/div\u003e\n\u003cdiv\u003eButchering\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cu\u003e\u003cspan style=\"font-size: medium;\"\u003e\u003cstrong\u003eRecipes\u003c\/strong\u003e\u003c\/span\u003e\u003c\/u\u003e \u003c\/div\u003e\n\u003cdiv\u003eBlood sausage with chickpeas and cocoa\u003c\/div\u003e\n\u003cdiv\u003eWith beans\u003c\/div\u003e\n\u003cdiv\u003eFried\u003c\/div\u003e\n\u003cdiv\u003eÀ la royal\u003c\/div\u003e\n\u003cdiv\u003eBlood crépe with cinnamon and chestnut\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eWild Boar\u003c\/span\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eButchering\u003c\/div\u003e\n\u003cdiv\u003e\u003cu\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eRecipes\u003c\/span\u003e\u003c\/strong\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv\u003eIn lard with pickles\u003c\/div\u003e\n\u003cdiv\u003eBraised cheek and black trumpet\u003c\/div\u003e\n\u003cdiv\u003eRibs with red curry\u003c\/div\u003e\n\u003cdiv\u003ePork rind cake with orange and anise\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eDeer\u003c\/span\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eButchering\u003c\/div\u003e\n\u003cdiv\u003e\u003cu\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eRecipes\u003c\/span\u003e\u003c\/strong\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv\u003eRoast beef with béarnaise\u003c\/div\u003e\n\u003cdiv\u003eCured haunch, caper and anchovy\u003c\/div\u003e\n\u003cdiv\u003eGrilled loin with elderflower\u003c\/div\u003e\n\u003cdiv\u003eTenderloin with apple\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eRoe Deer\u003c\/span\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eButchering\u003c\/div\u003e\n\u003cdiv\u003e\u003cu\u003e\u003cspan style=\"font-size: medium;\"\u003e\u003cstrong\u003eRecipes\u003c\/strong\u003e\u003c\/span\u003e\u003c\/u\u003e\u003c\/div\u003e\n\u003cdiv\u003eSmoked with red cabbage and sheep's butter\u003c\/div\u003e\n\u003cdiv\u003eGlazed shoulder\u003c\/div\u003e\n\u003cdiv\u003eGrilled tenderloin with chanterelles\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":58262964797772,"sku":"G599D","price":137.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/LERA_ac21761b-da74-4d98-8764-dfe19d76b828.png?v=1785488883","url":"https:\/\/montagud.com\/en\/products\/lera-gastronomia-cultura-y-caza-ebook","provider":"Montagud","version":"1.0","type":"link"}