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The Culinary Herpetologist [Kindle Edition]

Ernest A. Liner
3.4 out of 5 stars  See all reviews (5 customer reviews)

Kindle Price: $9.99

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Book Description

The long awaited, second edition of Ernest A. Liner’s A Herpetological Cookbook. Greatly expanded with over 950 herpetological recipes. This is the most comprehensive account of how humans have prepared amphibians and reptiles for consumption. From historical recipes: Goanna (Aborigine style), Blackfeet Indian Jellied Snake, and Roasted Poison Dart Frog (Campa Indian style), to modern recipes: Turtle Croquettes, Zippy Alligator Dip, and Amphiuma a la Poulette this cookbook contains something for everyone. An entertaining, historically important treatise that every herpetologist should own.

Having enjoyed many of Ernie Liner’s meals expertly prepared in the Louisiana manner, I can attest to his mastery of the culinary arts. Although many do not find amphibians or reptiles of comestible interest, these animals have been and are consumed by many human cultures. Liner’s treatise is more than a compilation of oddities; it is an interesting and scholarly work with cultural and historical value. — Victor H. Hutchison, University of Oklahoma
This book is a testament to the author’s lifelong love of both herps and cooking. With 952 recipes The Culinary Herpetologist serves as much as an archive of a unique and disappearing aspect of culinary heritage as it does a cookbook. Whether or not they actually use it to prepare fried amphiuma or alligator sauce piquant, herpetologists, folklorists, historians, anthropologists and chefs will all find something of interest in this long awaited sequel to Ernie’s original A Herpetological Cookbook. — Aaron M. Bauer, Villanova University
Of the many human cultural connections to amphibians and reptiles, such as artistic paintings, stamps, and figurines, none is as close as using them for food. Many societies have eaten these animals and have done so in a myriad of ways. Dr. Ernie Liner, a Cajun cook of some renown, collected over 950 recipes from international sources to fill the cultural and historical gap in our knowledge of this topic. His book is a major contribution to culinary, cultural, and herpetological history. Whether you eat them or not, this book will be entertaining and illustrate previously unexplored aspects of human behavior and food preparation. — Joseph C. Mitchell, University of Richmond.

Ernest A. Liner is a retired pharmaceutical sales representative from E.R. Squibb & Sons (now Bristol Myers Squibb) after 32 1/2 years. He was elected to the Hakeen Society, an honors society within the company, and the Quarter Century Club. Throughout his life, Ernest has pursued the study of herpetology in his native Louisiana as well as the southeastern United States, Texas, México, Honduras, and Costa Rica. He became enamoured with the Méxican herpetofauna and spent most of his free time on field trips into this fascinating country amassing a large collection of preserved material, now at the American Museum of Natural History. Ernest also collected a large library of herpetological books. He is the author (or co-author) of 131 scientific papers to date, with others in press. He discovered a number of new species that have been described by himself or others. Four herpetological species, one earthworm, and one parasite from a lizard have been named after him. In 1993, he was recognized by the Southwestern Association of Naturalists for his outstanding service to the society. The University of Colorado at Boulder awarded Ernest an honorary D. Sc. degree in 1998. Presently he is working on volume 8 of the Synopsis of the Herpetofauna of México, volume 21 of Biology of the Reptilia, an update of the scientific and common names of the reptiles and amphibians of México, and the Reptiles and Amphibians of Nuevo Leon, México.

Product Details

  • File Size: 471 KB
  • Print Length: 392 pages
  • Simultaneous Device Usage: Unlimited
  • Publisher: Bibliomania; 1 edition (August 8, 2005)
  • Sold by: Amazon Digital Services, Inc.
  • Language: English
  • ASIN: B0024NJY5I
  • Text-to-Speech: Enabled
  • X-Ray:
  • Lending: Enabled
  • Amazon Best Sellers Rank: #1,312,111 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

3.4 out of 5 stars
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3.4 out of 5 stars
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Most Helpful Customer Reviews
2.0 out of 5 stars Too much alligator April 25, 2014
Format:Hardcover|Verified Purchase
These are really the same set of quasi-French recipes, with a different ingredient every chapter. So you get alligator gumbo, lizard gumbo, frog gumbo, etc.. It is a good 'bad' joke for a herpetologist, but otherwise, save your money.
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4.0 out of 5 stars The Culinary Herpetologist,not your ordinary cookbook October 15, 2013
Format:Paperback|Verified Purchase
A great book for the adventurist eater, Recipes are off the beaten path, simple to follow for everyone from a Culinary Student to a home cook. Initiative recipes that finally go beyond just frying everything. From Frog to Alligator to turtle and more. Great way to start becoming a culinary adventurist
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1 of 2 people found the following review helpful
Format:Hardcover
Author Ernest Liner has pursued a lifelong study of herpetology in Louisiana and across the southwest from Texas to Costa Rica: he spent many field trips gathering preserved materials, discovered many new species, and even cooking the catches. The Culinary Herpetologist is surely unique in the cookbook world: its main ingredients are alligators, turtles, and frogs - and no other cookbook is on the market so closely devoted to the cooking techniques, dishes, and sauces which blend best with these main ingredients. From Oyster Sauce Frog Legs to Wine Baked Alligator Fillets and Snapping Turtle in a Pot seasoned with basil and onion, these are some unique and delicious dishes. Very highly recommended as a unique culinary addition for a specialty or comprehensive general collection.
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0 of 1 people found the following review helpful
Format:Hardcover
Author Ernest Liner has pursued a lifelong study of herpetology in Louisiana and across the southwest from Texas to Costa Rica: he spent many field trips gathering preserved materials, discovered many new species, and even cooking the catches. The Culinary Herpetologist is surely unique in the cookbook world: its main ingredients are alligators, turtles, and frogs - and no other cookbook is on the market so closely devoted to the cooking techniques, dishes, and sauces which blend best with these main ingredients. From Oyster Sauce Frog Legs to Wine Baked Alligator Fillets and Snapping Turtle in a Pot seasoned with basil and onion, these are some unique and delicious dishes. Very highly recommended as a unique culinary addition for a specialty or comprehensive general collection.
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1 of 11 people found the following review helpful
1.0 out of 5 stars nowonder they are endangered May 23, 2012
Format:Kindle Edition
dont read this crap
the frogs were smart enough not to write crap like this
there is no reason to
theyre not pests like this author
buy a yummy espit sandwich
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