Green Eggs and Ham Cookbook: Recipes Inspired by Dr. Seuss - Georgeanne Brennan

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We'd be willing to bet that, at some point in time, you've secretly wondered what green eggs and ham really tasted like. Whether you're ready to admit it or not, everyone can whip up a batch for themselves with Dr. Seuss' Green Eggs and Ham Cookbook: Recipes Inspired by Dr. Seuss. Not to worry, the ham in this recipe is green thanks to a coating made from cilantro and tomatillos and the eggs' usually yellow yolks are covered by a mound of guacamole. Each recipe page has an excerpt from the book that inspired the recipe which makes a great way to connect with the aspiring young chef in the household.

Filled with simple, scrumptious, wacky recipes for such foods as Cat in the Hat Pudding and Moose Juice and Schlopp, Dr. Seuss' Green Eggs and Ham Cookbook: Recipes Inspired by Dr. Seuss will have the whole family hamming it up in the kitchen. Each recipe is accompanied by the original verse that inspired it, and the pages are laminated to protect against getting splatters of Sneetch Salad, Oobleck, and Solla Sollew Stew.

The whimsical side of award-winning cookbook author, Georgeanne Brennan, has created the dishes' playful names and combined them with inventive presentations which will have your child trying new foods and adults enjoying the flavorful combinations.

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For more ways to delight the aspiring young chef in your household, check out our entire Cooking collection.


  • Condition: New Hardback spiral bound.
  • Edition: First Edition - Published 2006
  • Publisher: Random House Children's Books / New York
  • ISBN-13: 978-0-679-88440-8
  • ISBN-10 0-679-88440-8
  • Pages: 64
  • Rating:★★★★★ (See FAQs)
  • Georgeanne Brennan is an award-winning cookbook author and journalist. Her expertise in all things related to food and gastronomy ranges from farming and agriculture to history and food lore. Her cookbook, Aperitif: Recipes for Simple Pleasures in the French Style, won the Julia Child Cookbook Award in 1998. Ms. Brennan was educated at San Diego State University, the University of California and the University of Aix-Marseille in Provence, France, the village that would be the inspiration for her memoir-cookbook, The Food and the Flavors of Haute Provence, winner of the 1998 James Beard Cookbook Award.