A comprehensive, passionately detailed book on game cooking from a Spanish restaurant that brings modern techniques to traditional dishes.
Restaurante Lera is located in a small village on the plains of Castille, northwest of Valladolid. A family-run establishment for nearly 50 years, since 2008 it has been run by Luis Lera, an avid hunter, who features the local game on his menu, in particular birds such as pigeon, partridge, quail, and duck but also rabbit, hare, boar, deer, and roe deer.
In his dedication to sustainable use of as many parts of the animals as possible, Lera reminds us of Josh Niland, the author of The Whole Fish. For all of the various animals he uses, the chef provides instructions on breaking the whole animal down, demonstrating his deep familiarity with his subject matter.
The fifty-odd recipes include thorough process photography for the creation of dishes such as morcilla sausage made from hare and served with garbanzo beans and a bitter chocolate sauce or a roast pheasant in a sauce of Armagnac and grapes.
Hardcover. Color photographs throughout. 443 pages. In Spanish.