The Other Half of the Egg

New York: M. Barrows & Company/Distributed by Wm. Morrow & Co. (Stated Book Club Edition, on jacket only, 1967). Hardcover with quarter-bound yellow boards and cream spine, yellow endpapers, 240 pages. Dust jacket has some fading, although the colors of the Eric Carle illustration are still bright; backstrip and back of jacket have darkened; a bit of erosion at the foot of the spine, with wear to the edges of jacket and spine and a few small, closed tears; closed tears the length of the spine (age split, not tear) and along the bottom edge of the jacket have been repaired with archival tape. Text is clean and unmarked, with a square, tight binding. See our photos for condition.

THE OTHER HALF OF THE EGG cookbook is a Helen McCully and Jacques Pepin collaboration. This cookbook is made up of recipes that calls for egg yolks or egg whites. Recipes are not egg recipes, but give you ideas of what you can prepare when you have extra egg whites or yolks. 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. DESCRIPTION: 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. ABOUT THE AUTHORS: HELEN McCULLY (1902–1977) was a Canadian food writer, critic and cookbook author from Nova Scotia. JACQUES PEPIN (b. 1935) is a French chef, author, culinary educator, television personality, and artist. WILLIAM NORTH JAYME persuaded McCully and Pepin to write this book. ILLUSTRATOR ERIC CARLE (1929 – 2021) was an American author, designer and illustrator of children's books.