Dana Jacobi is known for creativity and innovation in recipes, food writing, and product development. Her work is praised for her appealing, healthy food, featuring easy techniques. Readers and clients enjoy her warm and informative style.
Dana has written 10 best-selling cookbooks, including two ground-breaking cookbooks on soy, both honored by distinguished culinary awards. She writes a nationally syndicated newspaper column, Something Different and has produced numerous magazine features. She was also the first food writeer to work full-time on-line and to host a food chat room.
Dana has marketed her own specialty food line, created products for Kraft-General Foods and Arrowhead Mills, run a catering service, and served as spokesperson for companies and commodity boards, appearing for them on television, radio, and live on-line, nationally and across Canada.
As an instructor and lecturer, Dana teaches recreational and professional classes. She has presented to private and trade audiences as diverse as Culinary Institute of Amercia chefs, specialty food store owners, Harvard business school alumi, and nuns.
Dana lives in New York City. When not cooking, she knits, reads and enjoys sailing.