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

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Format: Paperback

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Customer Reviews

2 ratings

You May Think I'm Cracked

... have just come home from a movie, Julie and Julia, anyway it was wonderful must see they say, and I thought coming out about how wonderful it has been to watch Jacques Pepin cook. (thinking too of the Galloping Gourmet, Julia Child and what I liked to watch once upon a time...and over the years) I got this when I was about nine, for $1.27-still marked- along with my 4-H cookbook and someone thankfully setting me right with a Betty Crocker one and I've collected cook books ever since, with several bookcases full-this remains one I love having. I got it on a summer trip in Rehoboth, I think. It's a book that I recommend, do just consider this one if you want to focus on understanding something that seems central to certain kinds of cooking-eggs. If you want to learn the egg, so you are fully present with the egg, in an entertaining and really great cooking book, this small volume is delightful. I need to hoist myself up and go get it from the shelf to put in some provocative content. It posed the problem of 180 ways to use extra yokes and whites. I tend to just break eggs to get them for the recipe without enough thought to saving and using unused parts, forgetting the nature of being thrift oriented, but what can you do with me? I, personally, of course love yolks. I could right now given the chance yum up a poached egg in twenty seconds. But I love good meringue as well, so if I do get left with one or the other when I'm cooking and if there is time this is a good source. There is a wonderful Spinach Souffle in here. I fed my young kids mashed yolk with milk as babies, and swear by it for illness and anemia, knowing that a really good potato salad is really just a yolk fest..ok egg-good.. Umm... oh yes, the book...Well first you "Come To Terms With The Egg" a wonderful section on everything you ever wanted to know...hint, stay away from aluminum when boiling. And then you are off into sauces and aspics, into the real heart of the egg. After explaining and defining, then there are the recipes. Wonderful. I haven't made them all.Though I can make Hollendaise. I ought to try them all...make a blog, wait for fame. Oh yeah I did that and no one reads it...oh well. Not my movie. I try. I'd love to be eating the Creme De Vol Aux Croutons. Wish I was tasting as I type. It's a small, classic, wonderful book that I treasure using. You might find it of use in your kitchen.


This is a book that's fun to read as well as to use for a great way to deal with those extra yolks and whites. It's a slender book but full of interesting recipes and information. The chocolate mousse is divine!
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