Book Review: 12 Best Foods Cookbook

A cookbook filled with over 200 delicious high-powered, disease-fighting micronutrients. Jacobi uses these superfoods to create mouth-watering healthy meals so easy anyone can create.

Dana Jacobi has worked in highly rated restaurants in France, as well as run her own catering business and has marketed her own line of gourmet sauces. She has written for Food & Wine, Cooking Light, the New York Times, the Associated Press and the American Institute for Cancer Research. She has authored five cookbooks, and contributed to several others. Her work has won a Gourmand World Cookbook Award and been nominated for a James Beard Foundation Book Award. She currently teaches cooking classes and consults in product development in New York City.

The recipes in this book are creative, tatsy and attractive to the eye. There are over 40 color photos showing some of the lovely recipes from this book. The recipes were easy-to-read and understand. I feel that Ms. Jacobi has done an excellent job with this book.

The chapters you will find in this book include: The 12 Best Foods; 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; Resource Guide; and a Glossary of nutritional terms.

Spinach Salad with Nectarine, Blueberries and Lime Balsamic Vinaigrette

With nectarines available nearly all year long, you can enjoy this salad almost anytime. I actually like it best in the winter, when the tartness of imported nectarines seems to make it even more refreshing. Tossing fresh mint with the spinach adds an unexpected flavor.

4 cups baby spinach (4 ounces)
1/4 cup mint leaves
Juice of 1/2 lime
2 teaspoons balsamic vinegar
1 teaspoon chopped shallot
1/2 teaspoon salt
1 tablespoon extra-virgin olive oil
Freshly ground black pepper
1 nectarine, thinly sliced
1/2 cup fresh blueberries, or 1/4 cup dried

1. Place the spinach in a large mixing bowl. Stack the mint leaves and cut them crosswise into thin strips. Toss the mint with the spinach.

2. For the dressing, combine the lime juice, vinegar, shallot, and salt in a small bowl. Whisk in the oil. Season the dressing to taste with pepper.

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