Top 67 Quotes & Sayings by Giada De Laurentiis

Food brings people together on many different levels. It's nourishment of the soul and body; it's truly love.

I made lemon spaghetti in an early season of 'Everyday Italian,' and to this day people still come up to me and say they love it. It's very, very simple. Basically, you cook the pasta and mix together Parmesan cheese, olive oil, lemon juice and zest and pour it over the pasta.

My family truly believes they are better cooks than I am. They see me as Giada, not as a celebrity chef. To them I'm just me - their granddaughter, niece, etc., and they're older and wiser. I like that because it keeps you grounded.

There's nothing like a home-cooked meal - nothing! When people ask me what the best restaurant in L.A. is, I say, 'Uh, my house.' It's more intimate. Food can connect people in a forever sort of way.

I wasn't looking to get into TV. My family was in the movie business, so I was never interested in that world.

It's almost ingrained in people that, just like you can't be a smart model, you can't be a good-looking cook.

The summer before I went to culinary school, my family wanted me to take a job on a movie to make sure that I was making the right decision. I think they hoped I would change my mind about culinary school.

I grew up in the kitchen, mostly with my grandfather, my mother and my aunt Raffy.

Pretty much every time I try something different or do something in front of a live audience, I truly think they might throw peanuts at me.

My biggest bit of advice would be to spend some time actually helping caterers or Chefs, even if it has to be for free or as an intern of culinary externship. It helps immerse yourself in what you potentially want to do.

Every time I think I have something under control, it changes and I don't have it under control. I think it takes several years to get there. Jade is 19 months old, so right now I'm on alert all the time. And as a mom I think you're constantly worrying about things.

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?'

I'm actually a very shy person, which is why I always chose to be in the kitchen. You can make people happy and entertain them, without really being there. You can make a very short appearance and then say, 'I've got something on the stove, gotta go!'

All men want to be treated like kings in a relationship, and I think if women don't indulge that sometimes, their men are likely to stray and look for someone who can give that to them.

My grandfather gave me inspiration to cook, and love food and flavors. My Aunt Raffie, gave me creativity and the inspiration to create new things. My mother inspires me to find simplicity in food.

My goal is to make Italian food clean and accessible and beautiful and tasty, with simple ingredients that people can find at a local grocery store, because people don't want to go to a gourmet shop in search of items that will sit in their pantry for years after they use just a teaspoon or pinch of them.

Cooking for me is a way to wind down. It's different from cooking on camera, where you have to do everything twice, for a wide shot and a close-up.

I think it can be hard for any man to sometimes be upstaged by his wife. So when I'm home, I work very hard to be Todd's wife and Jade's mother. I have no problem going back to those traditional roles. I try to be Giada, the young girl that he met 20 years ago and fell in love with.

My sister is a masseuse, so we trade - she gives me massages and I give her prepared meals. It's a great system I'd recommend: Cook or babysit for a friend in exchange for one of her skills.

I write everything down. I e-mail the second I think of something, or I write notes in my BlackBerry calendar. I set up reminder alerts on my phone. And I have a notebook by my bedside so I can write down any last-minute ideas.

I had a very tough childhood. I came here from Italy in the '70s and didn't speak a word of English, so the kids at school tormented me. Truly, it was horrifying the names they called me, and the teachers never really did a thing to stop it.

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.

I spent time at my grandfather Dino's gourmet store where he brought in chefs from Naples to cook. I thought of them as rock stars.

I'm into very colorful food. Obviously lots of flavor, but I think we eat with our eyes first, so it has to look great. The presentation has to be great.

Food was always a big part of my life. My grandfather was one of 14 kids, and his parents had a pasta factory, so as a kid, he and his siblings would sell pasta door to door. After he became a movie producer, he opened up De Laurentiis Food Stores - one in Los Angeles and one in New York.

I lost my brother when he was 30, and that was devastating for me. I don't know if I will ever get over it.

Stock up your pantry and your freezer with things that aren't perishable: Your favorite jar of tomato sauce that lists 'tomato' as the first ingredient, lots of grains, olive oils, vinegars, tomato pastes, onions, shallots. When you go to the store, you only have to pick up meats and produce.

Yoga has trimmed my body in a way that the gym never could. I used to be a gym rat, but I switched to yoga and am now almost 10 pounds lighter. One important thing I've gotten from yoga is breathing. When I'm cooking, the top part of my body collapses down. It cuts off my diaphragm.

I eat a little bit of everything and not a lot of anything. Everything in moderation. I know that's really hard for people to understand, but I grew up in an Italian family where we didn't overdo anything. We ate pasta, yes, but not a lot of it.

I was so nervous to turn 40, but the last year and a half has been the most fun I have ever had.

When I was a kid, for my birthday every year, my mother made me pasta bechamel, which is rigatoni with a white cream sauce.

Talking to other people while you're cooking, it doesn't come naturally.

The holidays stress people out so much. I suggest you keep it simple and try to have as much fun as you can.

Everything in moderation.

I have been blessed with a good, fun, and wonderful life, but I've also seen a whole lot of pain.

I'm comfortable in my own skin. I know I'm not going to ever be Cindy Crawford or Elle MacPherson.

Attitudes toward food have completely changed.

Don't expect too much from yourself. What I like to do when I have a day off is make various cookie doughs and freeze them. Then I always have that on hand if I need it.

I'm most comfortable in T-shirts, but they have to have some style to them.

I think you can tell the food is close to my heart, too, because I'm doing what I do best.

It helps immerse yourself in what you potentially want to do. Being involved, learning firsthand and observing the craft and absorbing all you can, makes it easier to define what you want. It will also ultimately make you a better Chef. Culinary school, or even a single class, is a great bet too.

I count on chiropractic sessions to keep my body aligned. Standing for hours can impact my posture, and that can throw the rest of my body out of whack. Acupuncture helps me relax and release stress. I'm also very into massage to help release tension in my back, neck, and shoulders.

Pasta doesn't make you fat. How much pasta you eat makes you fat.

My grandfather's family used to own a pasta factory in Naples and they would go door-to-door selling their pasta. So his love of food came from his parents, which was then passed down to my mother and then again to me.

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.

My mother and I, our favorite part of any baked pasta is the top, where the cheese gets crusty.

If people are made to feel uncomfortable in the kitchen, they won't go in there. That's why I think children learning to cook can be such a wonderful thing.

I keep my skin - especially on my face and neck - out of the sun. My brother died of melanoma eight years ago, and I've got SPF on all the time, 24-7. It makes you realize, the sun is a wonderful thing, but it can be a very devastating thing. So sunscreen is key, and a lot of laughter, too.

I think children learning to cook can be such a wonderful thing. It can help build confidence, make them feel good about themselves. It helped me build my ego and even start to get acceptance at school. I'd bring things to class that I'd cooked at home.

People say, "What happens in Vegas stays in Vegas." Because people do wild and crazy things in Vegas that they probably wouldn't do any other time. Which is why I feel like, if you're gonna open your first restaurant, this might be the place to do it.

Stock up your pantry and your freezer with things that aren't perishable: Your favorite jar of tomato sauce that lists "tomato" as the first ingredient, lots of grains, olive oils, vinegars, tomato pastes, onions, shallots. When you go to the store, you only have to pick up meats and produce.

I want my daughter to see a strong woman who goes after what she wants.

For a healthy alternative to buffalo wings, slide the bone of a human finger into a block of tofu and bake.

It's more intimate. Food can connect people in a forever sort of way.

You just need a little perspective. Warmed chocolate can give you that.

Opportunities present themselves and you have to enjoy the ride. All of us get so worried about the next step that we don't enjoy the moment we're in right now.

With my crazy schedule, that often means cutting into my sleep. But yoga gives me the energy and focus I need to get through my day. I'm not saying I don't need a cup of coffee in the afternoon sometimes, but it's the yoga that definitely keeps me centered.

As long as you're eating well and moving your body every day, age is just a state of mind

Many chefs of a certain caliber do not see me as a chef. I don't have a restaurant. They see me as a TV food personality, not a chef. I've gotten respect, trust me, they respect me, but I think that I can't hit that particular level of respect from them until I have a successful Vegas restaurant that not only makes money but creates unbelievable food and a fabulous experience. I don't think people think I can cook, and they don't think I know what the hell I'm doing.

Any time you do anything different in this life, it's risky. But I've only done things differently, and it's gotten me quite far. If you want to make a splash, you've got to step out on that ledge and jump. And I could land flat on my face and it would be the biggest nightmare of my life. I'm willing to risk it. I want to help change the way male chefs see females. I want to show them that, yes, we're emotional and, yes, sometimes we make irrational decisions, but we're passionate about what we do, and that passion will propel us to the next level.