Gjelina: Cooking from Venice, California
Gjelina is Los Angeles's most talked-about restaurant, lauded by critics from London to New York to San Francisco and beloved by stars, locals, and out-of-towners alike for its seductive simplicity and eclectic Cal-Med menu from talented chef Travis Lett. This standout cookbook features 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 since the restaurant burst onto the scene. More than 150 color photographs from acclaimed photographer Michael Graydon and stylist Nikole Herriott evoke the vibe of Venice Beach and the Gjelina (the G's silent) aesthetic, and showcase the beautiful plated food of Lett's ingredient-based, vegetable-centric cooking. This is the cookbook for the way we want to cook and eat now.
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½ cup ¼ cup 60 aioli airtight container anchovies arugula baking sheet bay leaf beans best-quality olive oil butter cheese chicken chile cilantro cloves Confit cook crème fraîche crushed red pepper cup 60 ml dough drizzle extra-virgin olive oil fennel fish Flaky sea salt flavor fresh flat-leaf parsley Freshly ground black garlic garlic cloves Garlic Confit Gjelina green grill ground black pepper high heat Kosher salt Kosher salt Freshly lemon juice let cool meat medium bowl medium heat medium-high heat oil until hot onion oregano parsley pasta peel pizza Preheat the oven red pepper red pepper flakes red wine vinegar refrigerator roasted room temperature salt and pepper salt Freshly ground sausage sauté pan sea salt season with salt seeds serving platter shallot sherry vinegar simmer slices small bowl smoking spoon Stir sugar Tbsp Tbsp extra-virgin olive thyme toast Tomato Confit Transfer vegetables yogurt