After personal journey, Giada heads to Houston
Food Network star talks new book, TV series
Upbeat Food Network star Giada de Laurentiis has had seven cookbooks on the New York Times best-seller list — and her latest, “Happy Cooking,” out this month, is sure to follow. On Saturday, the Italy-born chef is appearing at Williams-Sonoma in Highland Village. Before her Houston visit, de Laurentiis spoke with the Chronicle about her new book and TV series, gluten-free eating and how her recent divorce has shaped her cooking.
Q: Why did you write “Happy Cooking,” and how does it differ from your earlier books?
A: A lot of people know that I got divorced almost a year ago, after a very long relationship with my ex-husband; (we were together) since I was 19. I’ve gone back into the kitchen to re-find myself.
I discovered that where I am the happiest is in the kitchen, which is why this book is called “Happy Cooking.” It is where I find the most creativity, the most grounding peacefulness, where I can shut out the noise from the outside world — which I had a ton of this last year.
I was making lots of lunches for (my daughter) Jade to take to school, so I had to find easy ways to make lunch for her, (and) breakfast items. I started to really get into slow cookers and pressure cookers because I would go to work early in the morning, and I’d still
want dinner for Jade and myself when we got home. (My goal was) sharing those techniques and sharing what I learned. I put it all in this book.
There are a lot more recipes in “Happy Cooking” — 200 or so, more than my other books — and also tips and conversations. For instance, there’s a conversation with Mark Bittman, who does the book “VB6” about veganism. There are recipes from friends like (chef/TV personality) Alex Guarnaschelli — people who have influenced me and helped me through the last two years. … It’s not just straight recipes the way a lot of my other books were. It’s a discussion on where has this adventure taken me, and where am I now. I’m in a different place.
Q: What inspired your new Food Network series “Giada in Italy”?
A: I realized that I couldn’t keep going with “Giada at Home” because my home is not what it used to be. I needed a change. I said to the Food Network, “I would love to go home. I want to go back to Italy.” I wanted to figure out, who am I and where do I come from. I’d gone there on vacations, but vacations are different; you never have a chance to breathe. This time I did. I spent a month there; I took Jade for half the time. I rediscovered my roots. It’s a very serene, peaceful moment in my life.
Q: A Houstonian won the most recent season of “Food Network Star,” which you cohosted. What did you learn about Houston from Eddie Jackson, the NFL player-turned-food-truck owner?
A: What I learned about Texas and Houston is that when someone is from there, they sure do love it! Eddie Jackson was such a pleasure. Of all the “Food Network Stars” — and I’ve been doing it a long time now — it may have been my favorite season ever. It was so fun to see someone that is so not typical of what Food Network stars are usually. He was an ex-football player. He had so many great stories about staying fit but enjoying really good food. He loves his meat.
Q: Is the gluten-free trend a fad or a healthy practice?
A: There’s no “one-size-fits-all” in eating. I think it’s a little bit different for everyone. I’m obviously a pasta lover; I am not gluten-free. But I do, from time to time, try to limit the amount of gluten that I have — depending on how tired I am. If I’ve traveled a lot and my body feels tired, then I’m going to take it easy, and I’ll probably eat a little cleaner, which is one of the chapters in this book. I kind of feel my body and what my body can tolerate. I think that’s how most people should eat, unless there’s a real issue with eating gluten.
Q: You graduated from college with a degree in anthropology. Does that training relate to your work as a chef and writer?
A: Absolutely. You (can truly learn) a lot about someone’s culture through their food … They’re sort of intertwined. Anthropology was a good choice for me because it really helped me to understand the psyche behind culture and food, and that’s what I do every day.