The Culinary Herpetologist.The Culinary Herpetologist her·pe·tol·o·gy n. The branch of zoology that deals with reptiles and amphibians. [Greek herpeton, reptile (from herpein, to creep) + -logy. Ernest A. Liner Bibliomania bib·li·o·ma·ni·a n. An exaggerated preoccupation with the acquisition and ownership of books. bib ! PO Box 58355, Salt Lake City, UT 84158 1932871055 $37.00 www.HerpLit.com Author Ernest Liner has pursued a lifelong study of herpetology in Louisiana and across the southwest from Texas to Costa Rica Costa Rica (kŏs`tə rē`kə), officially Republic of Costa Rica, republic (2005 est. pop. 4,016,000), 19,575 sq mi (50,700 sq km), Central America. : 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 alligator, large aquatic reptile of the genus Alligator, in the same order as the crocodile. There are two species—a large type found in the S United States and a small type found in E China. Alligators differ from crocodiles in several ways. 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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