The Culinary Herpetologist

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 OklahomaThis 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 UniversityOf 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. Read more