The Other Half of the Egg, or 180 Ways to Use Up Extra Yolks or Whites, Helen McCully and Jacques Pepin, drawings by Mel Klapholz, 1967, M. Barrows & Co, hardcover with dust jacket, 240pp incl index.

A highly charming yet practical recipe collection for using up what's left over after you've made your egg white omelet or Hollandaise. This vintage cookbook also provides instructions on basic cooking techniques for fried eggs, poached eggs, soft cooked and hard-boiled eggs, omelets, and souffles, as well as timeless advice on storing eggs, shelling hard-boiled eggs, melting chocolate, folding egg whites into a custard mixture, thickening sauces and soups, and much more.

Contents: Part 1: The Two Halves of the Glossary: Coming to Terms with the Egg, Coming to Terms with Mysterious Words and Phrases; Part 2: Extra Yolks in ... Cocktail Fare, Soups, Entrees, Vegetables, Sauces, Desserts; Part 3: Extra Whites in ... Cocktail Fare, Entrees, Little Cakes, Desserts, Frostings; Part 4: Eggs and Their Other Halves in ... some special dishes, desserts, souffles.

Excellent condition: hardcovers clean and bright, pages clean and lightly tanned with age, spine tight, dust jacket with minor scuffing, light discoloration, some edge wear and tear (see photos).