Mustard Seed Market & Cafe Cookbook

"A long-overdue and important offspring of the legendary enterprise by the samename." --Gary Hirshberg, CEO, Stonyfield Farm YogurtIn 2003, the Mustard Seed Cafe and CookingSchool became Ohioís first certified organic retailer. Founded in 1981, thisshopping and dining establishment celebrates good food, fresh ingredients, andsustainable living. This encouraging and easy-to-follow book includes 250natural brunch, soup, salad, fish, meat, vegetable, bean, grain, pasta, drink,and sweets recipes. Indexes for gluten-free and vegetarian recipes are alsoincluded, as well as a bounty of full-color photographs that evoke the MustardSeed commitment to organic farming, natural food, and healthy lifestyles.Mustard Seed cooking school and bakery director Bev Shaffer compiled thiscookbook to share Mustard Seedís motto of"fresh food and spoiled customers"with the rest of the nation.Chef Shaffer has developed more than 8,000recipes on a wide variety of subjects, including seafood, desserts, sides, andgrains. She teaches in collaboration with the Cleveland Clinic, the ClevelandBotanical Garden, Akron General Wellness Center, and Summa Health Systems. ChefShaffer has made over eighty appearances on the four major Cleveland networksand on public television and has been a producer and host of an award-winningcooking show. Her weekly radio segments on WAKRís AM Morning Drive Time featurequick and easy seasonal recipes with tips. She is a weekly columnist (ìAsk Bev")for the Cleveland Plain Dealerís TASTE (Wednesday Food Section) andcolumnist (ìGadget Freak") for Northern Ohio Live Magazine . The author ofPelicanís nationally acclaimed Brownies to Die For , she is amember of the International Association of Culinary Professionals, ChefsCollaborative, and Women Chefs and Restaurateurs and a founding member of LesDames díEscoffier-Cleveland-Northeastern Ohio Chapter.Shaffer, Bev is the author of 'Mustard Seed Market & Cafe Cookbook ', published 2007 under ISBN 9781589804654 and ISBN 1589804651.