Gjelina Cooks: Cooking from Venice, California -- Travis Lett, Hardcover
Gjelina Cooks: Cooking from Venice, California -- Travis Lett, Hardcover
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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, 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 New American menu created by talented chef Travis Lett.
- With 125 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 this recipe 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 cookbook best sellers from 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.
Author: Travis Lett
Publisher: Chronicle Books
Published: 10/27/2015
Pages: 288
Binding Type: Hardcover
Weight: 3.00lbs
Size: 11.00h x 8.00w x 1.30d
ISBN: 9781452128092
Review Citation(s):
New York Times Book Review 12/06/2015 pg. 21
Library Journal 01/01/2016 pg. 129
- With 125 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 this recipe 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 cookbook best sellers from 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.
Author: Travis Lett
Publisher: Chronicle Books
Published: 10/27/2015
Pages: 288
Binding Type: Hardcover
Weight: 3.00lbs
Size: 11.00h x 8.00w x 1.30d
ISBN: 9781452128092
Review Citation(s):
New York Times Book Review 12/06/2015 pg. 21
Library Journal 01/01/2016 pg. 129
About the Author
Travis Lett is the chef at Gjelina, GTA, and Gjusta. He lives in Venice Beach, California.
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