Dana Jacobi has authored five cookbooks, contributed to several others and written for publications such as Food and Wine, Cooking Light and the New York Times. She began her career by opening a catering business after apprenticing at several restaurants in France.
About the Cookbook
Do you ever get sick of diets that give you long lists of "forbidden foods" or require you to give up entire categories of foods? Well, it's time to look at food differently. The 12 Best Foods Cookbook presents a short list of 12 foods that are nutritional powerhouses and should be included frequently in your diet. How about that? An approach to healthy eating that encourages you to eat instead of starving yourself!
And what are the 12 best foods? They are foods that, by themselves, offer the best nutritional bang and, in combination, are great for satisfying your desire for great food, providing you healthy eating and keeping calories low enough to promote a healthy weight. They are: blueberries, black beans, sweet potatoes, oatmeal, salmon, spinach, broccoli, tomatoes, chocolate, walnuts, soy and onions.
Here is a list of the recipe chapters in the Table of Contents to give you some ideas about the type of themes included in the 12 Best Foods Cookbook:
Dips, Hors d'Oeuvres, and First Courses
Soups
Salads and Dressings
Poultry and Meat
Fish
Pasta, Sauces, and Grains
Eggs, Beans, and Soy
Sandwiches and Baked Goods
Vegetables and Side Dishes
Desserts
Breakfasts and Drinks
The over 200 recipes are easy to follow and use techniques that will be familiar to most. In addition to all of the wonderful recipes, the book begins with a chapter that addresses each of the 12 best foods and covers why they made the cut and how you can enjoy them every day.
Dana Jacobi has authored five cookbooks, contributed to several others and written for publications such as Food and Wine, Cooking Light and the New York Times. She began her career by opening a catering business after apprenticing at several restaurants in France.