After 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.
(12 Best Foods Cookbook, by Dana Jacobi - 2005)