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Gjelina: Cooking from Venice, California (California Cooking, Restaurant Cookbooks, Cal-Med Cookbook)

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Travis Lett's new American cuisine from Los Angeles's most talked-about restaurant Standout cookbook featuring 125+ rustic and delicious dishes: Gjelina in Venice Beach is lauded by critics from London to New York to San Francisco. It is beloved by stars, locals, and out-of-towners alike for its seductive simplicity and seasonal New American menu created by talented chef Travis Lett./>Standout Travis Lett's new American cuisine from Los Angeles's most talked-about restaurant Standout cookbook featuring 125+ rustic and delicious dishes: Gjelina in Venice Beach is lauded by critics from London to New York to San Francisco. It is beloved by stars, locals, and out-of-towners alike for its seductive simplicity and seasonal New American menu created by talented chef Travis Lett. With 125 of the rustic and utterly delicious salads, toasts, pizzas, vegetable and grain dishes, pastas, fish and meat mains, and desserts that have had fans clamoring for a table at Gjelina since the restaurant burst onto the scene in 2008. More than 150 color photographs from acclaimed photographer Michael Graydon and stylist Nikole Herriott. The tactile and artisanal packaging of the book evoke the vibe of Venice Beach and the Gjelina (the G's silent) aesthetic, and showcase the beautiful plated food of chef Travis Lett's ingredient-based, vegetable-centric cooking. Much like Yotam Ottolenghi's Jerusalem, Plenty, and Ottolenghi, Gjelina is the cookbook for the way we want to eat now. Gorgeous cookbook will be a go-to for inspiring recipes as well as for simply admiring the photographed plated dishes. Mouthwatering recipes include broccoli rabe pesto, grilled kale with shallot-yogurt dressing and toasted hazelnuts, mushroom toast, baby radishes with black olive and anchovy aioli, ricotta gnocchi with cherry tomato Pomodoro, farro with beet and mint yogurt, cioppino, steaks with smoky tomato butter and cipollini, strawberry-rhubarb polenta crisp, and more.


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Travis Lett's new American cuisine from Los Angeles's most talked-about restaurant Standout cookbook featuring 125+ rustic and delicious dishes: Gjelina in Venice Beach is lauded by critics from London to New York to San Francisco. It is beloved by stars, locals, and out-of-towners alike for its seductive simplicity and seasonal New American menu created by talented chef Travis Lett./>Standout Travis Lett's new American cuisine from Los Angeles's most talked-about restaurant Standout cookbook featuring 125+ rustic and delicious dishes: Gjelina in Venice Beach is lauded by critics from London to New York to San Francisco. It is beloved by stars, locals, and out-of-towners alike for its seductive simplicity and seasonal New American menu created by talented chef Travis Lett. With 125 of the rustic and utterly delicious salads, toasts, pizzas, vegetable and grain dishes, pastas, fish and meat mains, and desserts that have had fans clamoring for a table at Gjelina since the restaurant burst onto the scene in 2008. More than 150 color photographs from acclaimed photographer Michael Graydon and stylist Nikole Herriott. The tactile and artisanal packaging of the book evoke the vibe of Venice Beach and the Gjelina (the G's silent) aesthetic, and showcase the beautiful plated food of chef Travis Lett's ingredient-based, vegetable-centric cooking. Much like Yotam Ottolenghi's Jerusalem, Plenty, and Ottolenghi, Gjelina is the cookbook for the way we want to eat now. Gorgeous cookbook will be a go-to for inspiring recipes as well as for simply admiring the photographed plated dishes. Mouthwatering recipes include broccoli rabe pesto, grilled kale with shallot-yogurt dressing and toasted hazelnuts, mushroom toast, baby radishes with black olive and anchovy aioli, ricotta gnocchi with cherry tomato Pomodoro, farro with beet and mint yogurt, cioppino, steaks with smoky tomato butter and cipollini, strawberry-rhubarb polenta crisp, and more.

30 review for Gjelina: Cooking from Venice, California (California Cooking, Restaurant Cookbooks, Cal-Med Cookbook)

  1. 5 out of 5

    Leslie Zampetti

    Beautiful and delicious recipes - especially the vegetables. Minus a star for some rather lengthy ingredient lists (mostly the meat dishes). The recipes I've made were a big hit!

  2. 5 out of 5

    Sarah

    Breathtaking. This might be my favorite cookbook of 2015! My entire meal plan is coming from it this week: chickpea stew with kale and warm spices, roasted yams with espelette, lime and yogurt, roasted beets with avocado and citrus. The recipes are straightforward, vegetable-heavy and tinged with spices and lots of flavorful ingredients. My kind of cooking, in a book. If I had read this a month ago... it would have been at the top of my Christmas wish list. Highly recommended.

  3. 5 out of 5

    Tamar Pal

    This gem sat on my shelf for a year before I decided to make the effort required for these recipes. SO WORTH IT!!!!! Make the condiments, confits and whatever else - they make everything even better!

  4. 4 out of 5

    Renee

    Everything I've made from this has been absolutely fabulous. It's the rare chef cookbook that feels completely accessible, even for weeknights. Some recipe do use one or more subrecipes, but they typically make much more than needed, can be repurposed in a number of other recipes from the book, and keep for an extended period of time. The writing is lovely and personal as well.

  5. 5 out of 5

    Rhiannon

    So, just a warning for those of you not intending to use this solely as a coffee table book, Gjelina is not for the faint of heart. Anyone who isn’t comfortable in the kitchen may have a difficult time with a lot of these recipes, so I’d recommend this book for the more seasoned and ambitious home chef. As an amateur cook myself (and lover of all things food), what drew me to Gjelina was it’s gorgeous photography, it’s SoCal origins, and the fact that 30 or so pages are dedicated to pickling and So, just a warning for those of you not intending to use this solely as a coffee table book, Gjelina is not for the faint of heart. Anyone who isn’t comfortable in the kitchen may have a difficult time with a lot of these recipes, so I’d recommend this book for the more seasoned and ambitious home chef. As an amateur cook myself (and lover of all things food), what drew me to Gjelina was it’s gorgeous photography, it’s SoCal origins, and the fact that 30 or so pages are dedicated to pickling and condiments (I recently made my own version of their garlic confit that was absolutely amazing). I also enjoyed the fact that Travis Lett, Gjelina’s head chef and author of this cookbook, emphasized the importance of buying your fish and meat responsibility. Overall, it’s a really beautiful cookbook with colorful, rustic photos, and a lot of recipes that appeal to my preferred tastes. This year, I’d like to try and make several of Travis Lett’s creations. Here’s my list: - Cherry tomato confit - Crispy shallots - Pickled red onions - Grilled frisée with crispy fried eggs & a bacon vinaigrette - Gjelina’s homemade pizza dough - Roasted cauliflower with garlic, parsley, & vinegar - Roasted acorn squash with hazelnuts, brown butter, & rosemary - Roasted yams with honey, red pepper flakes, & a lime yogurt dressing - Spaghetti pomodoro - Beef bone broth with greens & a poached egg - Rustic Chicken & Duck Liver Pâté - Coconut Sorbet - Olive Oil Gelato - Butterscotch Pots de Crème with Salted Caramel - Strawberry-Rhubarb Polenta Crisp - Warm Date Cake Does anyone want to cook with me?

  6. 5 out of 5

    Teresa Tennis

    Delicious recipes. I make the garlic confit and always have it on hand. I really like the mushroom toast recipe with a minor adjustment. Fresh and tasty recipes

  7. 4 out of 5

    Beverly

    We have made two wonderful meals from this book in Cooks & Books.

  8. 5 out of 5

    Jennifer

    Worth it just for the condiments

  9. 4 out of 5

    Iurcik

    amazing cooking book! Love all the recipes.

  10. 5 out of 5

    Cynthia

    Terrific cookbook! Try the yams for a special treat...just great food.

  11. 5 out of 5

    Tracy O

    I have many recipes that require tinkering and refining. These do not. The recipe for the pots de creme results in the most delicious dessert imaginable. The mushroom toast is my other favorite from this book, and I've made a few of the different vegetable recipes so far - only good to great results. Thank you to my sweet friend, Liz, for a great gift.

  12. 5 out of 5

    Dan

    Oh boy... I know this place is one of the darlings of the southern California dining world. I know the chef is "all that". And I know that among the foodie world, not giving this one a full on five star review is probably heretical. It is, no doubt, a beautifully photographed book (photos by Michael Graydon and Nikole Herriott). It's even a well written book, enjoyable to flip through, to stop and read through the inspirations for a dish, etc., etc. Lett spends much time in the first Oh boy... I know this place is one of the darlings of the southern California dining world. I know the chef is "all that". And I know that among the foodie world, not giving this one a full on five star review is probably heretical. It is, no doubt, a beautifully photographed book (photos by Michael Graydon and Nikole Herriott). It's even a well written book, enjoyable to flip through, to stop and read through the inspirations for a dish, etc., etc. Lett spends much time in the first chapter or so assuring the reader that no special equipment is needed, no special ingredients are needed, and that all can be whipped up by anyone with a decent cooking ability. He then launches into recipes that require expensive special equipment and ingredients, things that need to be ordered from far-flung companies days, if not weeks, in advance, and a level of prep work that at times could tax a kitchen brigade. Even that would be fine if he offered up alternatives - "if you don't have this piece of equipment, here's a way to come up with a close variant", "if you can't find this ingredient, here's a good substitute". But he doesn't. I think for most buyers, this book would become little more than one that rotates on and off the coffee-table, for show.

  13. 5 out of 5

    Frank Sullivan

    Great idea book Awesome and different approaches to simple clean flavors and healthy eating. The book is well organized by category. All of the ingredients are easily found or can be easily made. It will definitely leave you hungry and excited to cook

  14. 5 out of 5

    Slaven Slaven

    I love this restaurant very much. The recipes in this book are a little precious and pretentious, but there are a few that are pretty easy to make. The photos are excellent.

  15. 5 out of 5

    Christina Karvounis

    This is a wow. Approachable yet complex, this cookbook covers my mostly vegetable diet in creative ways. Highly recommend for anyone with CSA veggies to spare!

  16. 4 out of 5

    Janet

    It's doubtful that I'll make anything from this one, but the photos are gorgeous and it sounds like a delicious restaurant.

  17. 5 out of 5

    Eleanor

    Stupendous! Just a fantastic cookbook with the most creative and inspiring recipes. And, they are truly evocative of the lovely restaurant! Thank you, Mr. Lett!

  18. 4 out of 5

    Katya

    This book wasn't as engaging as I wanted it to be. Felt repetitive, where I'm sure the food is really great.

  19. 4 out of 5

    Corrie

  20. 5 out of 5

    Robert A. DeAgazio

  21. 5 out of 5

    Christina Schwie

  22. 4 out of 5

    Anna

  23. 4 out of 5

    pete

  24. 4 out of 5

    Tatum Morgenbesser

  25. 5 out of 5

    Elizabeth Garcia

  26. 4 out of 5

    Harry Mills

  27. 4 out of 5

    Alexander

  28. 5 out of 5

    Eric

  29. 5 out of 5

    Susan

  30. 5 out of 5

    John Vo

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