The Other Half of the Egg: Or, 180 Ways to Use Up Extra Yolks or Whites

Additional Details

Description: This is primarily a book of delicious food -- hors d'oeuvre, soups, and sauces; meat, fish, and vegetable dishes; a selection of French classics, from stews to aspics; beautiful desserts and cakes -- a delectable international collection by two notable cooks, Helen McCully, Food Editor of House Beautiful, and Jacques Pepin, an accomplished young French chef. 

But, in addition, their book solves with real imagination an old kitchen problem -- what to do with extra egg yolks or whites. Each recipe calls for one or the other -- so that, no matter which half of the egg you start with, there is immediately at hand an original and practical variety of recipes requiring the half of the egg you have left over. 

This is not a book of egg cookery per se, but it does have a complete glossary devoted to the care and cooking of eggs and a special section on the crowning glory of all egg cookery, the souffle. And, at the suggestion of the third author, William North Jayme (a non-cook who long wondered what cooks do with the other half of the egg), there is also a second glossary to explain the general cooking terms and techniques that puzzle newcomers such as himself to the kitchen. 

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Condition: Good condition. Outside edges of some pages have fading stains. Cover has some light rubbing and wear.