Face Time: Giada Di Laurentiis Dishes on Cooking

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PINT-SIZE PRINCIPESSA Giada De Laurentiis has built her brand around teaching us how to prepare weeknight dishes with an Italian accent. What's up next for the chef and new mom? An appearance at the Washington Metropolitan Cooking and Entertaining Expo (Sat.-Sun.) at the Washington Convention Center. In a rare moment of rest, she spoke about her new cookbook, Paula Deen and baby food.

» EXPRESS: The emphasis of your fourth book, "Giada's Kitchen," is Italy meets-California. Is that the story of the De Laurentiis family?
» LAURENTIIS: It's funny, that's exactly what happened to us: an Italian family from Rome moving to L.A. I tweaked some of the recipes adding lots of California citrus and herbs. It's not a diet book — just full of bright, sunny flavors.

» EXPRESS: This is your fourth cookbook. What's new this time around?
» LAURENTIIS: I finally have a children's chapter. My mother never made one meal for the adults and another one for children. She wanted to cook only once; that's my inspiration.

» EXPRESS: Your recipes frequently call for ground lamb and artichokes. What other specialty ingredients do you wish were universally available?
» LAURENTIIS:: There are some Italian pasta shapes, particularly orecchiette, and Israeli couscous.

» EXPRESS: Not only have you single-handedly taught Americans to make it, but also to pronounce "brus-keet-tah." What's our next Italian word?
» LAURENTIIS: You know, it's funny. People walk up to me and say "bruschetta" and "prosciutto." America almost has "spaghetti" down.

» EXPRESS: What can we learn from you in person that we couldn't in print or on TV?
» LAURENTIIS: Guests who come to live demos, they don't want to see me cook; they want to ask questions because I can't answer them on TV. One question I'm always asked is, "How do you stay thin eating Italian food?" I think Americans don't understand portion control, and confuse Italian food with overindulging on pasta and pizza.

» EXPRESS: Paula Deen and Bobby Flay are also in town this weekend. If you had to share a hotel room, which one would you bunk with?
» LAURENTIIS: I love them both. I'd bunk with Paula because she makes me laugh 24/7. Bobby is so talented in so many ways, so we'd stay up all night chatting.

» EXPRESS: Your daughter, Jade, must be exploring her first foods. What are you making for her?
» LAURENTIIS: As soon as we get home, I'm going to make pastina [pasta shaped like baby stars] with butter and Parmesan. It's what I ate as a baby.

» EXPRESS: A cross-country book tour with a wee one. How do you do it?
» LAURENTIIS: I have lots of help, especially from my husband. Something has got to give, right? I'm working out less, and my social life has taken a backseat. That's OK. Between work and Jade, there's no place I'd rather be.

» EXPRESS: ou're so busy. Do you shop online?
» LAURENTIIS: Oh, yes. Giggle.com has the best stuff.

Photo Courtesy of Food Network