Dana Jacobi is a culinary professional recognized for FIRSTS. She was the first food editor to work exclusively for an interactive online service in 1988. She is a known pioneer in developing specialty and natural food products. Likewise, her three unique books attract both conventional cooks and natural food customers.
Her latest book, The Joy of Soy!, was nominated for a James Beard Foundation award for its revolutionary redefinition of cooking with soy. Jacobi draws extensively on her expertise as a cookbook author, food writer and food marketing consultant in this comprehensive guide and cookbook. Recipes in the book focus on the natural and ethnic pleasure of the table. Their vibrant flavor and easy preparation speak to all consumers with interest in soy.
The new Joy of Cooking includes her soy expertise. Other cookbooks by Jacobi are The Best of Clay Pot Cooking (HarperCollins/SF, 1995), which has sold over 75,000 copies, and The Natural Health Cookbook (Simon & Schuster, 1995). Stopping Cancer Before It Starts, due from the American Institute of Cancer Research in January 1999 (Golden Books), features her recipes for mainstream cooking that helps reduce the risk of cancer.
Jacobi has lead soy seminars for the International Association of Culinary Professionals and at The Culinary Institute of America at Greystone. In addition, she teaches and speaks about soyfoods at cooking schools around the country, trains chefs in techniques for working with soyfoods, and does store demonstrations.
A firm believer in education consumers to enjoy a varied and healthy diet, Jacobi writes 'Something Different,' the weekly food column distributed to 758 U.S. newspapers by The American Institute for Cancer Research. The New York Times, Food & Wines, American Health, Natural Health, and The Associate Press have carried her feature articles on subjects from 20-Minute Grains, The New Thanksgiving, and The World's Healthiest Diet to New Whole Grain Pastas, and Sweet Potatoes.
On the Hearst web-site, HomeArts, Jacobi offers her food quizzes. She also reviews cookbooks for Amazon.com. This is a continuation of her work in the interactive electronic media where, in the past her thrice-weekly column, 'The Bytable Feast' was accessible to PRODIGY's two million members.
As a consultant and spokesperson, Jacobi has worked with Faith Popcorn's BrainReserve, Vitasoy USA, Arrowhead Mills, Inc. and DeBoles Nutritional Foods. She has developed new canned soups, unique ready-to-eat cereals and innovative instant pasta dinners for Arrowhead Mills and DeBoles. For Kings Supermarkets in New Jersey, she created the positioning, newsletter and other consumer communications for Kings Naturally, a comprehensive natural foods program. In addition, she has taught cooking classes to groups as diverse as Harvard Business School alumni and Catholic nuns.
Jacobi trained by apprenticing with Alain Senderens at L'Archestrate and 3-star restaurants in France. She then created the Karen Lee line of unique Chinese sauces and marketing them nationally in specialty stores and supermarkets. She also operated her own catering service in New York City. Prior to that she spent fifteen years as a packaged goods marketing executive with Fortune 500 companies and served as Director of Marketing at Chanel, Inc. At Kraft-General Foods, she participated in the direct marketing of gourmet foods.
Certified by the International Association of Culinary
Professionals, Jacobi's affiliations also include the New York women's
Culinary Alliance (former Treasurer) and the American Society of Journalist
and Authors. A graduate of Harvard College and a New York City resident,
she speaks French fluently.
biography--cookbook--
interview--
recipes
Main Menu | Newsgroups | RecipeSearch | Rumbles & Murmurs | Culinary Careers
QuickMeals | Secret Ingredients |
Help Wanteds | Archives | Feedback