Choosing twelve ingredients that pack the most nutritional punch, Jacobi has managed to marry haute cuisine with healthy cooking. Broccoli, blueberries, oatmeal, walnuts, black beans, salmon, tomatoes, soy, sweet potatoes, spinach, onions, and chocolate-yes, chocolate!-are the stars of this cookbook. I expected to see chapters on each ingredient, but instead Jacobi arranged the book as any good cook would, by use: first courses, soups, salads, poultry and meat, fish, pasta, eggs, sandwiches, veggies, desserts, and breakfasts. There also is a chapter on the ingredients, telling why each is important, how to buy and store, and special ways to use the item.

      As I dived into these recipes, I found them easy to prepare and tasty. Though I did find one or two that I felt needed my own special culinary touches to spark them up a bit, I was impressed with the range of ethnic and exotic tastes. I delighted in Senegalese Lemon Chicken, Italian Pot Roast with Onion Sauce, and Greek White Bean Soup. But it was the unusual combinations of ordinary ingredients that often sent my taste buds tingling. I fell in love with dishes like Black Bean Minestrone, Roasted Portobello Mushroom with Warm Avocado Salsa, and Spinach Salad with Nectarine, Blueberries, and Lime Balsamic Vinaigrette.

     Jacobi also includes dishes that are quick and easy to fix. She notes them with a clock by the title. Some of these recipes are Stir-Fried Spinach with Charred Garlic, Spanish Chickpeas with Spinach and Eggs, and Sesame-Oat Chicken Fingers.

     Whether a novice cook or an experienced chef, 12 Best Foods Cookbook offers months of culinary exploration and delicious eating.