The Culinary Herpetologist

The Culinary Herpetologist

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This long awaited, second edition of Liner's qA Herpetological Cookbookq is greatly expanded with over 950 herpetological recipes. 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 Ampiuma a la Poulette this cookbook contains something for everyone. An entertaining, historically important treatise everyone interested in amphibians and reptiles should own.preparing a live turtle for the pot there are certain items you should have before you start: agoodsharp knife (I use a skinning knife), preferably a short and long one, a stout hook of some sort, a hacksaw and/or hand axe, a large pot of boiling water, ... With a large turtle such as the Alligator Snapping Turtle (Macroclemys temminckii) I use the hook to pull out the head and ... In the larger turtles that you may not have a pot big enough for, the water can be used for the same purpose whenanbsp;...

Title:The Culinary Herpetologist
Author:Ernest A. Liner
Publisher:Bibliomania - 2005-01-01


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