Ever wonder what green eggs and ham really taste like? They're yummy. And now everyone can whip up a batch for themselves using this fabulous cookbook. Filled with simple, scrumptious, wacky recipes for such foods as Cat in the Hat Pudding and Moose Juice and Schlopp, this unique cookbook 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.
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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. Ms. Brennan currently resides with her husband on a small farm in Northern California near Davis. They have four children. The author lives in Northern California.From School Library Journal:
Grade 3–6—This cookbook goes far beyond what one might expect. Many children have probably made green eggs and ham using copious amounts of green food coloring, but here, the ham is green thanks to a coating made from cilantro and tomatillos, and the eggs' usually yellow yolks are covered by a mound of guacamole. Many other recipes are equally creative; the Pink Yink Ink Drink is yummy, healthy, and sure to be a hit. While some of the connections to the Dr. Seuss books are a bit of a stretch, all include quotes that clarify their ties to specific stories. As with many cookbooks that are written to fit a predetermined theme, there is a wide range in both the difficulty and complexity of the recipes. Adult assistance will be needed for many of them, and several will send parents to the store for ingredients (shallots, rock shrimp, clams). However, the dishes' playful names and inventive presentations will have children trying new foods and adults enjoying the flavorful combinations. A great addition to the world of book-themed cookbooks.—Genevieve Gallagher, Murray Elementary School, Charlottesville, VA
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