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Gjelina: Cooking from Venice, California Hardcover – October 27, 2015

4.7 4.7 out of 5 stars 606 ratings

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The ultimate California cookbook: 125+ rustic and delicious dishes from Los Angeles's most talked-about restaurant.



Gjelina in Venice Beach, California, 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, vegetable-centric New American menu created by talented chef Travis Lett.

The
Gjelina cookbook captures the vibe and allure of the restaurant with 125 easy-to-follow recipes for 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 original location burst onto the scene in 2008.

Mouthwatering recipes include:

  • Broccoli rabe pesto
  • Grilled kale with shallot-yogurt dressing and toasted hazelnuts
  • Smoked trout salad with grapefruit and avocado
  • Mushroom toast
  • Baby radishes with black olive and anchovy aioli
  • Ricotta gnocchi with cherry tomato pomodoro
  • Chickpea stew with tomato, turmeric, yogurt, and harissa
  • Steaks with smoky tomato butter and cipollini
  • Strawberry-rhubarb polenta crisp
  • And much more


Named to LAist's list of Essential Los Angeles Cookbooks and BookAuthority's 100 Best-Selling Food Books of All Time,
Gjelina (the G is silent) is a gorgeous volume that features more than 150 color photographs from acclaimed photographer Michael Graydon and stylist Nikole Herriott. It is an irresistible gift or self-purchase for anyone who loves the art of food.



DESTINATION DINING BROUGHT TO HOME COOKING: Much like cookbook best sellers from such popular dining destinations as Ottolenghi, Tartine, and The French Laundry,Gjelina is a cookbook for the way we want to eat now.

ACCESSIBLE RECIPES: Translating these rustic delights from the page to the table is easy with recipes that are thoroughly explained and photographs that showcase the visual appeal of each dish. With sections on condiments; salads; pizzas and toasts; vegetables; pasta; soups, stews, and grains; meat; fish; and desserts, there is an incredible range of flavors and options to explore.

ABOUT GJELINA: Named for founder Fran Camaj’s mother, Gjelina opened in 2008 serving locally sourced, produce-forward food and becoming a staple in the Venice community. The original location continues to thrive while the business has evolved to include Gjelina Take Away, Gjusta Bakery, and Gjusta Goods in Venice. Their first East Coast outpost, Gjelina NY, is planned for a location in Soho.



Perfect for:

  • Recreational cooks of all skill levels 
  • Fans of the Gjelina Group's restaurants
  • Birthday, holiday, housewarming, or host/hostess gift for food enthusiasts or cookbook collectors
  • Shelve alongside Malibu Farm Cookbook, Ottolenghi Flavor, Plenty, Chez Panisse Cooking, and Cook Beautiful
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From the brand


From the Publisher

Experience the energy and excitement of Venice, California

With more than 150 recipes, including signature salads, toasts, pizzas, vegetables, grains, and proteins.

Smoked Trout Salad with Grapefruit & Avocado

A stripped-down dressing of lemon juice and olive oil is all that's needed for this salad, where smoked fish is the featured player. This most basic combination of fat and acid carries the trout's gentle smokiness to every corner of the dish. And when the acidic sting of grapefruit (at Gjelina, we're fools for the one from Shaner Farms), lush slices of avocado, and the peppery bite of arugular come into play, this simple salad rises to the level of a classic.

If you're curious about the process of smoking your own trout, I urge you to try the recipe on page 129. It's not hard to do, and the results are delicious.

Other citrus, such as orange and tangerine, works well here, too, but I think the intense acidity and floral qualities of grapefruit, and its cousins pomelo and oro blanco, are ideal.

Serves 4 to 6

Put arugula in a large mixing bowl. Break up trout into small chunks over the arugula. Drizzle with lemon juice and olive oil and season with salt and pepper.

Add grapefruit sections, avocado, and onion, toss gently, taking care not to break up avocado slices while distributing them evenly throughout salad. Transfer to a serving platter or individual plates and serve immediately.

Ingredients

  • 8 oz [230 g] arugula
  • 5 oz [140 g] high-quality store-bought smoked trout
  • 2 tsp fresh lemon juice
  • 1 1/4 tsp extra-virgin olive oil
  • 1 grapefruit, pomelo, or oro blanco, or a combination, peeled and sectioned
  • 1 avocado, cut lengthwise in 1/4-in [6-mm] slices
  • 1/4 red onion, cut in thin slices
  • Kosher salt & freshly ground black pepper

Editorial Reviews

About the Author


Travis Lett is the chef at Gjelina, GTA, and Gjusta. He lives in Venice Beach, California.

Michael Graydon and Nikole Herriott are a food, lifestyle, and interiors photography team based in Toronto.

Product details

  • ASIN ‏ : ‎ 145212809X
  • Publisher ‏ : ‎ Chronicle Books; 1st edition (October 27, 2015)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 352 pages
  • ISBN-10 ‏ : ‎ 9781452128092
  • ISBN-13 ‏ : ‎ 978-1452128092
  • Item Weight ‏ : ‎ 2.31 pounds
  • Dimensions ‏ : ‎ 7.75 x 1.25 x 11 inches
  • Customer Reviews:
    4.7 4.7 out of 5 stars 606 ratings

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Customer reviews

4.7 out of 5 stars
606 global ratings

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Customers say

Customers enjoy the delicious, interesting recipes in this book. They find the photographs stunning and the layout thoughtful. The recipes are simple to follow with clear instructions. The ingredients are accessible and seasonal, focusing on fresh vegetables and vegetarian options. Many customers consider the book a great gift and appreciate its innovative and unique dishes. Overall, they consider it worth the price.

AI-generated from the text of customer reviews

81 customers mention "Recipes"73 positive8 negative

Customers enjoy the recipes in the book. They find the food delicious, with interesting flavor combinations that bring out the best of each ingredient. The recipes are simple yet modern, bringing forth the best in each product. Many readers say the book is a wonderful introduction for serious cooks.

"...the recipes are explicitly written, there's a substantial range of flavors and dishes covered, and most importantly - the end results are amazing...." Read more

"...With a focus on simple, seasonal ingredients and rustic, approachable dishes, the cookbook offers an array of recipes that celebrate California's..." Read more

"...have had the great privilege of eating at Gjelina, with all of the amazing food surrounded by the beautiful people- but if I had to trade going back..." Read more

"...Don't be put off by the harder recipes, the simple ones really make this book great....everything is broken down into simple steps and will take..." Read more

35 customers mention "Photography"35 positive0 negative

Customers appreciate the book's photography. They find the photos stunning, rustic, and full of them. The layout is thoughtful and non-pretentious. The book is filled with unique California recipes.

"...The photos are spectacular and the layout is thoughtful; almost all recipes occupy one page while the facing page is the corresponding photo, making..." Read more

"...With a focus on simple, seasonal ingredients and rustic, approachable dishes, the cookbook offers an array of recipes that celebrate California's..." Read more

"...I have never used polenta in a dessert, but this was incredible and rustic...." Read more

"...more colorful photos but the book itself substantial and looks lovely on the shelf...." Read more

24 customers mention "Ease of use"21 positive3 negative

Customers find the book easy to understand and follow. The recipes are simple and straightforward. The directions are clear and presented in simple steps. The writing is concise and interesting, with great visuals. Overall, it provides a well-rounded reading experience with delicious recipes.

"...The writing is concise and interesting, the recipes are explicitly written, there's a substantial range of flavors and dishes covered, and most..." Read more

"...With a focus on simple, seasonal ingredients and rustic, approachable dishes, the cookbook offers an array of recipes that celebrate California's..." Read more

"...simple ones really make this book great....everything is broken down into simple steps and will take your cooking to an interesting level." Read more

"...The recipes are doable and well-written for the average cook, but interesting enough for all levels to find exciting...." Read more

11 customers mention "Ingredients accessibility"11 positive0 negative

Customers find the recipes easy to follow and able to source simple ingredients. The dishes are rustic and enjoyable, using seasonal ingredients.

"...Not fussy, not overly complicated, easy to source ingredients for, and incredibly enjoyable to eat. Contents------ Condiments:..." Read more

"...With a focus on simple, seasonal ingredients and rustic, approachable dishes, the cookbook offers an array of recipes that celebrate California's..." Read more

"...and huge section devoted to pizza with fresh ideas using simple ingredients...." Read more

"...The narrative was interesting and entertaining. EVERY ingredient is accessible - there are a small handful of items that are seasonal or only going..." Read more

6 customers mention "Health content"6 positive0 negative

Customers enjoy the healthy dishes and vegetarian options in the book. They find it helpful for making fresh vegetables and pickles.

"Awesome and different approaches to simple clean flavors and healthy eating. The book is well organized by category...." Read more

"...Fresh and healthy dishes." Read more

"...the price just for the Condiments & Pickles chapter and the Vegetables chapter." Read more

"...It teaches you how to make amazing meals with fresh vegetables and healthy stuff" Read more

5 customers mention "Gift value"5 positive0 negative

Customers like the book as a gift.

"...Great gift for a foodie or fan of Venice Beach, CA." Read more

"GREAT RECIPES / GREAT GIFT..." Read more

"BEST GIFT YOU CAN GIVE A FOODIE! Few ingredients mean you TASTE the ingredients!..." Read more

"Great gift..." Read more

4 customers mention "Innovation"4 positive0 negative

Customers enjoy the book's recipes. They find them unique and easy to make, making it a good choice for cooking.

"...are straight out of the Gjelina restaurant kitchen—delicious, inventive and most importantly EASY to make. Also, a GORGEOUSLY photographed book...." Read more

"...Having eaten at Gjelina many times and really enjoyed its innovative cusines I am delighted he has shared so many of the recipes and ideas to..." Read more

"...It is delightful. The recipes are fresh and imaginative. Try the Roasted Fennel with Blood Oranges. It is awesome!" Read more

"This is the best cookbook I have ever bought. The recipies are unique, but easy and relatively quick to make. Always a hit at dinners and pot lucks...." Read more

4 customers mention "Value for money"4 positive0 negative

Customers find the book a good value. They say it's worth the price, especially for the Condiments and Pickles chapter.

"...-Price is good and comparable to other popular chef's cook books." Read more

"definitely worth having this. i just bought this for my trip in LA. I had great time. this book is almost like a souvenier...." Read more

"Excellent recipes and great pictures. It is worth the price just for the Condiments & Pickles chapter and the Vegetables chapter." Read more

"Worth it!!!..." Read more

Great, useful cookbook for the advanced home cook
5 out of 5 stars
Great, useful cookbook for the advanced home cook
Honestly, when I was looking at this cookbook, as I had never been to the restaurant, I did not know what to expect. Upon receiving the cookbook I noticed that all the recipes seem very tasty and approachable for the advanced home cook.This is not a book for beginners. While it has some unusual ingredients, nothing would be too hard to find for most people. The recipes I have tried are very delicious and I would highly recommend this book if you're looking to spice up your next dinner party of family dinner. All the dishes are impressive looking and even better tasting.
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Top reviews from the United States

  • Reviewed in the United States on January 23, 2016
    This cookbook has absolutely blown me away. The photos are spectacular and the layout is thoughtful; almost all recipes occupy one page while the facing page is the corresponding photo, making the recipes simple to follow while cooking. The writing is concise and interesting, the recipes are explicitly written, there's a substantial range of flavors and dishes covered, and most importantly - the end results are amazing. [I've posted a list of the recipes at the end of my review.]

    I have never been to Gjelina, nor had I even heard of it when I ordered the cookbook, but it seemed like the sort of food that I would enjoy - homemade pizza, pasta, roasted vegetables, delicious but not complicated desserts. I wasn't sure where to start, so this cookbook lay around my house for a while, but once I tried the chickpea kale stew, I was completely hooked. I cannot stop cooking dishes from this cookbook. So far, I've made the chickpea stew (it works almost as nicely with canned chickpeas if you are feeling lazy), roasted cauliflower, charred Brussels sprouts with bacon, kale-fennel salad, pomodoro sauce, pizza pomodoro, roasted chicken with braised kale, kabocha squash olive oil cake, and the show-stopping chocolate tart. Every recipe I have tried has been pure gold. Not fussy, not overly complicated, easy to source ingredients for, and incredibly enjoyable to eat.

    Contents------
    Condiments:
    California Za'atar
    Soffrito
    Carrot top pistou
    Mint-pomegranate pesto
    Mint-pistachio pesto
    Jalapeno-ginger-mint pesto
    Broccoli rabe pesto
    Charmoula
    Horseradish gremolata
    Parsley salsa verde
    Chimichurri
    Harissa
    Green harissa
    Bagna Cauda
    Mojo de Ajo
    Spiced yogurt
    Buttermilk Creme Fraiche
    Aioli (basic, black olive & anchovy, pimenton, smoked almond)
    Romesco
    Pomodoro Sauce
    Smoky tomato butter
    Tomato confit
    Cherry tomato confit
    Shallot confit
    Garlic confit
    Garlic chips & garlic oil
    Crispy shallots & shallot oil
    Roasted apple, rosemary, & black pepper mostarda
    Pickled Fresno chilies
    Pickled red onions
    Pickled eggplant with anchovies and Fresno chile
    Pickled turnips with Meyer lemon
    Spicy sweet cucumbers
    Preserved lemons
    Fermented leeks
    Giardiniera
    Kimchee with Guajillo chile paste
    Roasted or grilled red peppers
    Grilled or toasted bread

    Salads:
    Mixed lettuce with yogurt dressing & warm croutons
    Tuscan kale salad with fennel, radish & ricotta salata
    Bloomsdale spinach salad with honey-garlic dressing, feta & pine nuts
    Escarole & sunchoke salad with smoked almonds & preserved lemon
    Arugula & radicchio salad with crispy shallots & shallot oi-sherry vinaigrette
    Spicy herb salad with ginger-lime dressing
    Smoked trout salad with grapefruit & avocado
    Gems with Fuyu persimmon, pomegranate, crisp garlic & blue cheese dressing
    Dandelion greens with lemon-anchovy dressing
    Grilled kale with shallot-yogurt dressing & toasted hazelnuts
    Grilled chicories with crispy fried eggs & bacon vinaigrette
    Grilled escarole wedges with lemon-anchovy dressing & roasted peppers
    Grilled red romaine with bagna cauda

    Pizzas & Toasts:
    Gjelina pizza dough (note: one of the few recipes that requires planning ahead at least 1 day)
    Pizza pomodoro
    Pizza pomodoro crudo
    Pizza with spinach, feta & garlic confit
    Pizza with nettles, raclette & Fresno chile
    Pizza with mushrooms & truffle-studded goat cheese
    Pizza with asparagus, sottocenere & sunny egg
    Pizza with anchovies & roasted pepper
    Pizza with guanciale, castelvetrano olives & Fresno chile
    Pizza with bacon & radicchio
    Pizza with lamb sausage & broccoli rabe
    Eggplant caponata & burrata on toasted baguette
    Mushroom toast
    Smoked ocean trout rillettes & fermented leeks on rye toast
    Chicken & duck liver pate with pickled beets & mustard greens on brioche toasts
    Seared morcilla with roasted apple, rosemary & black pepper mostarda & chimichurri on toasted baguette

    Vegetables:
    Baby radishes with black olive & anchovy aioli
    Sauteed green beans, smoked almonds, shallot confit & preserved lemon
    Snap peas & tendrils with prosciutto, soffrito & mint
    Pan-roasted romanesco with golden raisins, tahini & sumac
    Seared okra, black olives, tomato confit, pine nuts & chile
    Braised sweet corn, chile, cilantro, feta & lime
    Braised spiced romano beans with yogurt & mint
    Braised fava beans, lemon, black pepper, pecorino
    Braised green chickpeas with pomegranate & feta
    Roasted artichokes with Calabrian chile, anchovy & crispy shallots
    Roasted fennel with orange & crushed red pepper flakes
    Roasted cauliflower with garlic, parsley & vinegar
    Roasted acorn squash with hazelnuts, brown butter & rosemary
    Roasted beets with tops, herbed yogurt & horseradish
    Roasted beets with avocado, orange, toasted hazelnuts & sherry vinegar
    Roasted sunchokes with parsley salsa verse
    Roasted purple potatoes with ailoli, horseradish, pickled red onion & dill
    Roasted yams with honey, espelette & lime yogurt
    Oven-roasted parsnips with hazelnut picada
    Pan-roasted baby carrots, orange, cilantro, sesame & spiced yogurt
    Pan-roasted baby turnips with their greens & chimichurri
    Grilled jumbo asparagus with Gribiche & bottarga
    Grilled eggplant, Mojo de Ajo & basil salsa verde
    Grilled summer squash, Za'atar & cherry tomato confit
    Grilled kabocha squash with mint-pomegranate peso
    Grilled king Oyster mushrooms with tarragon butter
    Grilled broccolini with garlic, crushed red pepper flakes & red wine vinegar
    Potato, leek & chard gratin with taleggio
    Charred Brussels sprouts with bacon & dates
    Sweet potato hash

    Pasta:
    Spaghetti pomodoro
    Spaghetti with anchovies, crushed red pepper flakes, garlic & oregano
    Orecchiette with chicken hearts, turnip greens, pecorino & black pepper
    Ricotta gnocchi with cherry tomato pomodoro
    Squid ink chitarra with anchovies
    Rye rages with sausage, mushrooms & fennel
    Tuna & buckwheat-pasta gratin
    Kabocha squash & goat cheese agnolotti with brown butter & walnut picada

    Soups, stews & grains:
    Vegetable stock
    Fish stock
    Chicken stock
    Beef stock
    Beef bone broth with greens & poached egg
    Chicken & escarole soup with charmoula & lemon
    Tomato, beet & carrot soup
    Heirloom bean stew with barley & green harissa
    Chickpea stew with tomato, tumeric, yogurt & harissa
    Wild rice with chorizo, walnuts & pomegranate
    Wheat berries with fennel broth
    Farro with beet & mint yogurt
    Farro piccolo cooked in pomodoro
    Rustic corn grits with mushroom sugo & poached egg

    Fish:
    Oysters (5 different sauces)
    Crudo (4 ways)
    Grilled mackerel with ginger, garlic, lime & green onion
    Whole grilled sea bream with green tomatoes, basil & mint
    Sardines baked in tomato-pepper sauce
    Striped bass stew with kohlrabi, fennel, saffron & pimenton aioli
    Cioppino
    Squid with lentils & salsa verde
    Grilled octopus with braised balck-eyed peas
    Mussels with chorizo & tomato confit
    Razor clams seared in cast iron with parsley butter
    Roasted prawns with garlic, parley, crushed red pepper flakes & lemon

    Meat:
    Rustic chicken & duck liver pate
    Pork shoulder & duck liver pate with paprika & garlic
    Chorizo
    Lamb sausage
    Blood sausage
    Pork & fennel sausage with fava & cherry tomatoes
    Meatballs braised in red wine & tomato
    Pan-seared calf liver with leeks & red wine
    Charred blade steak with green peppercorn & sherry pan sauce
    Steaks with smoky tomato butter & cipollini
    Slow-cooked lamb shoulder with orange, yogurt & herbs
    Guajillo-glazed lamb ribs
    Braised rabbit with black trumpet mushrooms & paprika
    Roasted half chicken with smoky braised kale

    Dessert:
    Sorbets (Coconut, blackberry-ginger, raspberry-rose, and strawberry+Meyer lemon)
    Gelato (Olive oil and ginger)
    Butterscotch pots de Creme with Salted Caramel
    Yogurt panna cotta with winter citrus
    Strawberry-rhubarb polenta crisp
    Blackberry, huckleberry & ginger pie
    Chocolate tart
    Kabocha, olive oil & bittersweet chocolate cake
    Warm date cake with ginger gelato
    226 people found this helpful
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  • Reviewed in the United States on July 28, 2024
    Gjelina: Cooking from Venice, California, by Travis Lett, beautifully captures the essence of the restaurant's vibrant, produce-driven cuisine. With a focus on simple, seasonal ingredients and rustic, approachable dishes, the cookbook offers an array of recipes that celebrate California's bounty. The photography is stunning, and the recipes are both inspiring and accessible, making it a must-have for home cooks and food enthusiasts alike.
  • Reviewed in the United States on July 14, 2016
    I rarely buy cookbooks anymore. Who needs them with the internet full of great recipes? At least that is what I thought until I got this book.

    HOLY MOLY- if I had to recommend only one cookbook- it would be this one. I have had the great privilege of eating at Gjelina, with all of the amazing food surrounded by the beautiful people- but if I had to trade going back there for a night or having to give up this cookbook- I would always take the cook book.

    Every recipe I cooked out of this was a full-fledged hit. Moreover, there are items in here than have now become staples in my cooking- for example I don't think my fridge will ever be without garlic confit or homemade creme fresh (who knew that was so easy to make?!). The veggies in this dish are incredible- seared kale salad, the brussels sprouts, mushroom toasts- all became favorites.

    The great thing about this book is that the food is incredible, but different. For example, strawberry rhubarb polenta crisp- I have never used polenta in a dessert, but this was incredible and rustic.

    I will say this- you must love to cook (and eat) for this book. Some recipes are multi-stage productions and not all of them are going to be something you can whip up in ten minutes (although those do exist). None of the recipes were difficult for someone that has basic experience in the kitchen, but ALL of them are special.
    15 people found this helpful
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  • Reviewed in the United States on August 19, 2016
    Gjelina has a cult following for a reason, the restaurant is absolutely amazing, even if impossible to get into.

    I am a obsessed with cookbooks and have a pretty vast collection, some I don't really reference but keep because they are visually stunning.
    I do wish this book had some more colorful photos but the book itself substantial and looks lovely on the shelf.

    You do get a lot of recipes in here (there are about 30 in the vegetable section alone!).
    Some recipes have simple ingredients list (yams with yoghurt sauce - heaven!) and huge section devoted to pizza with fresh ideas using simple ingredients. Many other recipes have too many ingredients and separate sauces to prepare and while I don't think the everyday cook will set aside time to make tomato confit during the week, they are still perfect recipes for an ambitious cook.

    Don't be put off by the harder recipes, the simple ones really make this book great....everything is broken down into simple steps and will take your cooking to an interesting level.
    7 people found this helpful
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  • Kris
    5.0 out of 5 stars Ein kulinarisches Meisterwerk – Inspiration aus Venice, California
    Reviewed in Germany on August 28, 2024
    "Gjelina: Cooking from Venice, California" ist weit mehr als nur ein Kochbuch – es ist eine wahre Inspirationsquelle für alle, die gutes Essen lieben. Das Buch vereint auf wunderbare Weise die Essenz der kalifornischen Küche mit mediterranen Einflüssen und bietet eine Fülle an kreativen und dennoch zugänglichen Rezepten.

    Jedes Rezept in diesem Buch ist sorgfältig durchdacht und vermittelt die Leidenschaft des Gjelina-Restaurants für frische, saisonale Zutaten. Die Gerichte sind so vielfältig und aufregend, dass ich jedes Mal aufs Neue überrascht bin, wie einfach es ist, sie nachzukochen und dabei großartige Ergebnisse zu erzielen. Besonders beeindruckend finde ich die Art und Weise, wie Gemüse in den Vordergrund gerückt wird – selbst eingefleischte Fleischesser werden begeistert sein!

    Die wunderschönen Fotografien und die authentischen Geschichten hinter den Rezepten machen das Durchblättern des Buches zu einem wahren Genuss. Es fühlt sich an, als würde man einen kleinen Einblick in das pulsierende Leben von Venice, California, bekommen.

    "Gjelina" hat mir nicht nur neue Techniken und Geschmackskombinationen beigebracht, sondern auch meine Leidenschaft fürs Kochen neu entfacht. Ich kann dieses Buch jedem empfehlen, der auf der Suche nach neuen kulinarischen Abenteuern ist. Es ist ein absolutes Muss für jede Kochbuchsammlung!
  • Mdleo
    4.0 out of 5 stars Buen libro
    Reviewed in Mexico on March 30, 2021
    no me sorprendio en cuanto a recetas prefiero el acercamiento que tiene el libro de Bestia. sin embargo los acabados son de primera y las recetas permiten poder modificar para hacerlas con ingredientes locales disponibles.
  • CMR
    5.0 out of 5 stars Delicious recipes, easy to follow
    Reviewed in Canada on March 25, 2018
    Great cookbook for those looking to use fresh ingredients in delightful ways.
  • Blaise Samoy
    5.0 out of 5 stars Excellent
    Reviewed in France on May 28, 2018
    Beautiful pictures, well-elaborated book with recipes that works.
    Basic recipes that will be used throughout the book, then the main recipes that are build on the basic recipes.
  • Mr G
    5.0 out of 5 stars VEG LOVERS - My favourite cookbook.
    Reviewed in the United Kingdom on January 15, 2017
    I work in food, I have so so many cookbooks, but..... This is my new favourite. If you like vegetables and small plates this is perfect. Meat and fish sections haven't really been touched, this is the go to for sides and desserts in my house.