
Enjoy fast, free delivery, exclusive deals, and award-winning movies & TV shows with Prime
Try Prime
and start saving today with fast, free delivery
Amazon Prime includes:
Fast, FREE Delivery is available to Prime members. To join, select "Try Amazon Prime and start saving today with Fast, FREE Delivery" below the Add to Cart button.
Amazon Prime members enjoy:- Cardmembers earn 5% Back at Amazon.com with a Prime Credit Card.
- Unlimited Free Two-Day Delivery
- Streaming of thousands of movies and TV shows with limited ads on Prime Video.
- A Kindle book to borrow for free each month - with no due dates
- Listen to over 2 million songs and hundreds of playlists
- Unlimited photo storage with anywhere access
Important: Your credit card will NOT be charged when you start your free trial or if you cancel during the trial period. If you're happy with Amazon Prime, do nothing. At the end of the free trial, your membership will automatically upgrade to a monthly membership.
Buy new:
-33% $25.11$25.11
Ships from: Amazon.com Sold by: Amazon.com
Save with Used - Good
$18.40$18.40
Ships from: Amazon Sold by: Tierrablanca Products

Download the free Kindle app and start reading Kindle books instantly on your smartphone, tablet, or computer - no Kindle device required.
Read instantly on your browser with Kindle for Web.
Using your mobile phone camera - scan the code below and download the Kindle app.
Gjelina: Cooking from Venice, California Hardcover – October 27, 2015
Purchase options and add-ons
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
- Print length352 pages
- LanguageEnglish
- PublisherChronicle Books
- Publication dateOctober 27, 2015
- Dimensions7.75 x 1.25 x 11 inches
- ISBN-109781452128092
- ISBN-13978-1452128092
Book recommendations, author interviews, editors' picks, and more. Read it now.

Explore your book, then jump right back to where you left off with Page Flip.
View high quality images that let you zoom in to take a closer look.
Enjoy features only possible in digital – start reading right away, carry your library with you, adjust the font, create shareable notes and highlights, and more.
Discover additional details about the events, people, and places in your book, with Wikipedia integration.
Frequently bought together

Related Climate Pledge Friendly items
- Sustainability features for this product
Sustainability features
This product has sustainability features recognized by trusted certifications.Organic contentProduct contains at least 95% organic material.As certified byUSDA Organic
USDA Organic is protected by law, inspected by experts, traced from farm to store, and shaped by public input. USDA develops and enforces the organic standards, which require products to be produced using farming practices that maintain and improve soil and water quality, minimize the use of synthetic materials, conserve biodiversity, and avoid genetic engineering, among other factors. Crops can be certified organic if they’re grown without prohibited substances such as most synthetic fertilizers and pesticides for three years prior to harvest. Livestock are raised on pasture and treated humanely without growth hormones or antibiotics. Organic products do not contain GMOs or artificial colors, flavors, or preservatives. Products that contain a minimum of 95 percent organic ingredients and use the USDA Organic seal are part of Climate Pledge Friendly. - Sustainability features for this product
Sustainability features
This product has sustainability features recognized by trusted certifications.Organic contentProduct contains at least 95% organic material.As certified byUSDA Organic
USDA Organic is protected by law, inspected by experts, traced from farm to store, and shaped by public input. USDA develops and enforces the organic standards, which require products to be produced using farming practices that maintain and improve soil and water quality, minimize the use of synthetic materials, conserve biodiversity, and avoid genetic engineering, among other factors. Crops can be certified organic if they’re grown without prohibited substances such as most synthetic fertilizers and pesticides for three years prior to harvest. Livestock are raised on pasture and treated humanely without growth hormones or antibiotics. Organic products do not contain GMOs or artificial colors, flavors, or preservatives. Products that contain a minimum of 95 percent organic ingredients and use the USDA Organic seal are part of Climate Pledge Friendly. - Sustainability features for this product
Sustainability features
This product has sustainability features recognized by trusted certifications.Organic contentProduct contains at least 95% organic material.As certified byEU Organic
EU Organic products must contain at least 95% organic ingredients. EU Organic production is an overall system of farm management and food production that combines environmental practices, the preservation of natural resources and the application of animal welfare standards. Products must fulfill strict conditions on how they must be produced, processed, transported and stored. The control body code number and place where the agricultural materials of the product have been farmed are displayed next to the EU Organic logo. - Sustainability features for this product
Sustainability features
This product has sustainability features recognized by trusted certifications.Organic contentProduct contains at least 95% organic material.As certified byUSDA Organic
USDA Organic is protected by law, inspected by experts, traced from farm to store, and shaped by public input. USDA develops and enforces the organic standards, which require products to be produced using farming practices that maintain and improve soil and water quality, minimize the use of synthetic materials, conserve biodiversity, and avoid genetic engineering, among other factors. Crops can be certified organic if they’re grown without prohibited substances such as most synthetic fertilizers and pesticides for three years prior to harvest. Livestock are raised on pasture and treated humanely without growth hormones or antibiotics. Organic products do not contain GMOs or artificial colors, flavors, or preservatives. Products that contain a minimum of 95 percent organic ingredients and use the USDA Organic seal are part of Climate Pledge Friendly. - Sustainability features for this product
Sustainability features
This product has sustainability features recognized by trusted certifications.Organic contentProduct contains at least 95% organic material.As certified byUSDA Organic
USDA Organic is protected by law, inspected by experts, traced from farm to store, and shaped by public input. USDA develops and enforces the organic standards, which require products to be produced using farming practices that maintain and improve soil and water quality, minimize the use of synthetic materials, conserve biodiversity, and avoid genetic engineering, among other factors. Crops can be certified organic if they’re grown without prohibited substances such as most synthetic fertilizers and pesticides for three years prior to harvest. Livestock are raised on pasture and treated humanely without growth hormones or antibiotics. Organic products do not contain GMOs or artificial colors, flavors, or preservatives. Products that contain a minimum of 95 percent organic ingredients and use the USDA Organic seal are part of Climate Pledge Friendly. - Sustainability features for this product
Sustainability features
This product has sustainability features recognized by trusted certifications.Organic contentProduct contains at least 95% organic material.As certified byUSDA Organic
USDA Organic is protected by law, inspected by experts, traced from farm to store, and shaped by public input. USDA develops and enforces the organic standards, which require products to be produced using farming practices that maintain and improve soil and water quality, minimize the use of synthetic materials, conserve biodiversity, and avoid genetic engineering, among other factors. Crops can be certified organic if they’re grown without prohibited substances such as most synthetic fertilizers and pesticides for three years prior to harvest. Livestock are raised on pasture and treated humanely without growth hormones or antibiotics. Organic products do not contain GMOs or artificial colors, flavors, or preservatives. Products that contain a minimum of 95 percent organic ingredients and use the USDA Organic seal are part of Climate Pledge Friendly.
From the brand

-
-
Bestselling Gifts
-
Food & Drink
-
Humor
-
Art & Design
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
- Best Sellers Rank: #63,932 in Books (See Top 100 in Books)
- #22 in California Cooking, Food & Wine
- #98 in Vegetable Cooking (Books)
- #473 in Celebrity & TV Show Cookbooks
- Customer Reviews:
About the authors
Michael Graydon and Nikole Herriott are photographers who work as a creative team under the name, Graydon Herriott. Together, we shoot varied subjects; still life, travel, food, interiors, and lifestyle for both commercial and editorial clients. You can find more on graydonherriott.com and instgram.com/graydonherriott
Nikole Herriott is one half of the creative team, Graydon Herriott alongside Michael Graydon.
Michael was first introduced to photography when as a kid his family spent countless hours in the flickering light of vacation slideshows in the basement. The gift of his fathers’s old Pentax Spotmatic when he was twelve further fanned the spark of Michael’s passion for photography.
He also really, really, loves cats.
Nikole came to photography after a career as a pastry chef and a poli sci degree. She mistakenly thought being a career diplomat meant slow moving fans, wide linen pants and glorious hotel lobbies with potted palms. Turns out, that’s not at all it. ;) She loves grocery stores, citrus trees and swimming in the ocean. Her favourite food is dessert.
The two met when Michael was on assignment to photograph Nikole and her online shop, Herriott Grace. After dating for about a year, they found their chemistry extended to a creative partnership as well.
They feel lucky to travel and take pictures together and call it a job. Though most times, it doesn't feel much like work at all.
Travis Lett is a Los Angeles based chef and restaurateur. Most notably, he is the culinary vision behind the wildly popular restaurants Gjelina, Gjusta, and MTN, all in Venice, CA.
Customer reviews
Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them.
To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzed reviews to verify trustworthiness.
Learn more how customers reviews work on AmazonCustomers 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
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
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
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
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
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
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
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
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
Reviews with images

Great, useful cookbook for the advanced home cook
Top reviews from the United States
There was a problem filtering reviews right now. Please try again later.
- Reviewed in the United States on January 23, 2016This 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
- Reviewed in the United States on July 28, 2024Gjelina: 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, 2016I 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.
- Reviewed in the United States on August 19, 2016Gjelina 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.
Top reviews from other countries
-
KrisReviewed in Germany on August 28, 2024
5.0 out of 5 stars Ein kulinarisches Meisterwerk – Inspiration aus Venice, California
"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!
-
MdleoReviewed in Mexico on March 30, 2021
4.0 out of 5 stars Buen libro
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.
- CMRReviewed in Canada on March 25, 2018
5.0 out of 5 stars Delicious recipes, easy to follow
Great cookbook for those looking to use fresh ingredients in delightful ways.
- Blaise SamoyReviewed in France on May 28, 2018
5.0 out of 5 stars Excellent
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 GReviewed in the United Kingdom on January 15, 2017
5.0 out of 5 stars VEG LOVERS - My favourite cookbook.
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.