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.
About the Author
Dr. Seuss was born Theodor Geisel in Springfield, Massachusetts on March 2, 1904. After attending Dartmouth College and Oxford University, he began a career in advertising. His advertising cartoons, featuring Quick, Henry, the Flit!, appeared in several leading American magazines.
Dr. Seuss's first children's book, And To Think That I Saw It On Mulberry Street, hit the market in 1937, and the world of children's literature was changed forever!
In 1957, Seuss's The Cat in the Hat became the prototype for one of Random House's best- selling series, Beginner Books. This popular series combined engaging stories with outrageous illustrations and playful sounds to teach basic reading skills.
Brilliant, playful, and always respectful of children, Dr. Seuss charmed his way into the consciousness of four generations of youngsters and parents. In the process, he helped kids learn to read.
Winner of the Pulitzer Prize in 1984 and three Academy Awards, Seuss was the author and illustrator of 44 children's books, some of which have been made into audiocassettes, animated television specials, and videos for children of all ages. Even after his death in 1991, Dr. Seuss continues to be the best-selling author of children's books in the world.
Michael Chiarello is the chef/owner of Bottega, author of eight cookbooks, tastemaker behind NapaStyle, and one of the finalists for Bravo's Top Chef Masters. He lives in California's Napa Valley.
Georgeanne Brennan is an acclaimed food writer who also runs a vacation cooking school in a medieval village in Haute Provence, France. Her many cookbooks include the award-winning "Food and Flavors of Haute Provence" and "Aperitif, " as well as "Savoring France" in the Williams-Sonoma Savoring series. Georgeanne writes features for the "San Francisco Chronicle's" food section and is a regular contributor to "Fine Cooking" and "Bon Appetit." She lives with her husband on their small farm in Northern California. They have four children.