Dana JacobiAfter apprenticing at three-star restaurants in France, Dana Jacobi opened a catering business and marketed her own line of gourmet sauces.
She has authored five cookbooks, contributed to several others, and written for Food & Wine, Cooking Light, the New York Times, and the Associated Press. Her work has won a Gourmand World Cookbook Award and been nominated for a James Beard Foundation Book Award.
Presently Jacobi writes a weekly newspaper column, "Something Different," for the American Institute for Cancer Research. She also consults in product development and teaches cooking classes. Jacobi lives in New York City.
Cook Books:
(12 Best Foods Cookbook, by Dana Jacobi - 2005) | 