I think you can tell the food is close to my heart, too, because I'm doing what I do best.
Giada De Laurentiis
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If newspapers were a baseball team, they would be the Mets - without the hope for those folks at the very pinnacle of the financial food chain - who average nearly $24 million a year in income - 'next year.' -
I was born in the '60s and grew up in the '70s - not exactly the best decade for food in British history. It was horrendous. It was a time when, as a nation, we excelled in art and music and acting and photography and fashion - all creative skills... all apart from cooking. -
In recent years, I've been writing because I'm fortunate enough to work in the world of food television, to travel and taste and learn about cooking from the best chefs in the business. -
I can make dressing - or stuffing. Y'all call it stuffing up here, we call it dressing down there. It's really good dressing. That family recipe was passed on, and I love to make that. -
My contribution I hope is to get people to eat full-flavored food. If I could come away with that alone, that would be a fantastic accomplishment. I'm also very proud of being a very American chef.
More quotes by Giada De Laurentiis
- When I was a kid, for my birthday every year, my mother made me pasta bechamel, which is rigatoni with a white cream sauce.
- I wasn't looking to get into TV. My family was in the movie business, so I was never interested in that world.
- These days it's cool to be ethnic and to be different, but when I was a kid, it was not cool - at all. My friends would come over and my mom would make crepes with eggs, stuffed with mozzarella cheese, tomatoes and spinach. And they'd be like, 'What is this?'
- Lidia Bastianich, sorry, but kind of boring. I mean, I love Lidia, but you can fall asleep watching her. And Mario Batali? I love Mario to death... but he's not romantic or sensual. Those are the things I bring to the table.
- To a billion people around the world surviving on just a dollar a day, the question of what to eat tonight is more about life and death than about recipes. The struggle of poor people around the globe weighs heavily on me, especially now that I am a mother, which is why I work with Oxfam.