The other half of the egg : or 180 ways to use up extra yolks or whites / by Helen McCully, Jacques Pépin & William North Jayme ; drawings by Mel Klapholz.

Format:

Book

Author/Creator:

McCully, Helen.

Contributor:

Pépin, Jacques.

Jayme, William North.

Klapholz, Mel.

Esther B. Aresty Collection of Rare Books on the Culinary Arts (University of Pennsylvania)

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Nick Malgieri Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking (Eggs).

Penn Provenance:

Aresty, Esther B. (donor)

Blank, Fritz (autograph) (donor) (inscription) (stamp) (Blank Collection copy)

Pépin, Jacques (autograph) (Blank Collection copy)

Malgieri, Nick (donor) (Malgieri Collection copy)

Physical Description:

240 pages : illustrations ; 24 cm

Other Title:

180 ways to use up extra yolks or whites

One hundred eighty ways to use up extra yolks or whites

Place of Publication:

New York : M. Barrows & Company, Inc. : Distributed by William Morrow & Co., Inc., [1967]

Contents:

Part I. The two halves of the glossary

Part II. Extra yolks in cocktail fare; soups; entrées; vegetables; sauces; desserts

Part III. Extra whites in cocktail fare; entrées, little cakes, desserts; frostings

Part IV. Eggs and their other halves in some special dishes; desserts, soufflés.

Notes:

Includes index.

Local Notes:

Blank Collection copy has dust-jacket retained.

Blank Collection copy has autograph and embossed stamp of Chef Fritz Blank.

Blank Collection copy inscribed to Chef Fritz Blank by Jacques Pépin April 1971.

Nick Malgieri Culinary Archive and Library copy presented to the Penn Libraries in 2015 by Nick Malgieri.

Malgieri Collection copy: dust jacket retained.

Malgieri Collection copy size varies: 22 cm.

Malgieri Collection copy has ms. annotations.

OCLC:

1440133