Have you ever wanted to make a Dr. Seussian dish of green eggs and ham? How about moose juice and goose juice? Did you ever wonder what kind of a feast made up a who-roast beast? All of these recipes and many more are artfully displayed and broken down in Georgeanne Brennan’s Green Eggs and Ham Cookbook: Recipes Inspired by Dr. Seuss! Illustrated by Frankie Frankeny, Green Eggs and Ham Cookbook does not contain recipes that come from Seuss himself. However, they are based directly on his books and their illustrations, making them the closest to the “real thing” for the enjoyment of kids and adults alike.

The book is just as much fun to read as to cook with, since it’s full of Dr. Seuss book illustrations, excerpts from the books each recipe is based on, and whimsical displays of each finished recipe. It’s perhaps the most fun and entertaining kids’ recipe book I’ve come across yet—and so many of the recipes are so simple that they can definitely be made by little hands (with adult supervision, of course).

From Daisy-Head Mayzie burgers to Hoop-Soup-Snoop Group Potato Soup, lunch for your little ones—or even yourself—is covered in the cookbook. If you’re looking for a new after-school snack, there are Nupboard’s Nuggets, Brown Bar-ba-loot’s Truffala Fruits (based on my all-time favorite Dr. Seuss creation, The Lorax, and is really just a concoction of strawberries with yogurt), and Nice Lime Ice (Hold the Mice!). The Pink Yink Ink Drink looks yummy for anything from an after-school beverage to party punch, and having Yot in the Pot or Glunker Stew will surely be a hot topic during dinner. Breakfasts include Schlopp with a Cherry on Top, Blueberry Bumplings, and of course, Green Eggs and Ham. Desserts, such as the Brigger-ba-Root Doughnut Shoot, are also included.

And these are just a sampling of the dozens of recipes contained in the book! Most recipes just sound silly but are actually composed of mostly normal things you’d cook anyway, with a few creative twists. The main recipe, however, doesn’t seem that appetizing, as it uses apple or mint jelly and cilantro leaves—both items I know I’m not very fond of!—to provide the ham with its green hue. Most of the other recipes, however, do seem very appetizing. They’re also very easily organized and displayed, making the book accessible for any age group.