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Gjelina: Cooking from Venice, California, by Travis Lett
Free PDF Gjelina: Cooking from Venice, California, by Travis Lett
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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, plus a tactile, artisanal package, 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.
- Sales Rank: #6112 in Books
- Published on: 2015-10-27
- Released on: 2015-10-27
- Original language: English
- Number of items: 1
- Dimensions: 11.00" h x 1.25" w x 7.75" l, 2.93 pounds
- Binding: Hardcover
- 288 pages
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.
Most helpful customer reviews
100 of 105 people found the following review helpful.
Gjet this book!
By Robert E. Connoley
I'm cookbook-obsessive, and my stack from this season is literally over 2 feet high. I keep being disappointed by chef-driven books that use ridiculous ingredients in recipes that no normal person would do. Don't get me wrong, I love challenging and inspirational books, but quite frankly many of this genre of books is not inspirational because they aren't unique enough to warrant that title. But enough about the other books that I don't like.
I have never heard of Gjelina and so I have never eaten there (what's up with the crazy negative review - if you want every recipe, go get a job there). The narrative was interesting and entertaining. EVERY ingredient is accessible - there are a small handful of items that are seasonal or only going to found at your better markets, but in general, you'll be able to find the stuff or get a decent substitution. The recipes are doable and well-written for the average cook, but interesting enough for all levels to find exciting. And the photography is rich and lush. Lots and lots of recipes. A well done book!
52 of 54 people found the following review helpful.
One of the best cookbooks I own
By Kat L
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 mid-cooking. The writing is concise and interesting, the recipes are explicit, there's a substantial range the 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. Every recipe I have tried has been pure gold. Not fussy, not overly complicated, easy to source ingredients for, and incredibly enjoyable to eat. 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, pomodoro sauce, pizza pomodoro, roasted chicken with braised kale, and the show-stopping chocolate tart.
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
50 of 55 people found the following review helpful.
and who generously shared all my favorite recipes in his book
By Cookbook connoisseur
I eat at Gjelina and Gjusta more often than I care to admit and have long anticipated the arrival of this book. My copy came on Tuesday and two days later I am serving the Chicken and Escarole Soup (page 231) to my family for dinner. Thank you to Travis who makes the most inspired veggie driven dishes in LA, and who generously shared all my favorite recipes in his book. I came by Gjusta today and you thoughtfully signed my book, so now it is even more precious to me. Can't wait for dinner tonight!
See all 82 customer reviews...
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