1 of 1 copy available
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.
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Creators
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Publisher
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Release date
October 27, 2015 -
Formats
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Kindle Book
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OverDrive Read
- ISBN: 9781452133447
- File size: 50174 KB
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EPUB ebook
- ISBN: 9781452133447
- File size: 50174 KB
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Languages
- English
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Reviews
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January 1, 2016
Wildly popular California restaurant Gjelina specializes in rustic Mediterranean cuisine with particular emphasis on vegetables and grains. Here chef Lett and photographers Graydon and Herriott deliver a handsome cookbook that includes a photojournalistic introduction (think black-and-white staff photos juxtaposed with images of dead waterfowl and artfully arranged furniture) and recipes for condiments, pickles, pizzas, pastas, and more. Like Yotam Ottolenghi, Lett has a knack for elevating vegetables, often through two-part preparations, e.g., blanching then frying, or roasting then grilling. Salads, vegetables, and desserts (e.g., smoked trout salad with grapefruit and avocado; roasted yams with honey, espelette, and lime yogurt; strawberry-rhubarb polenta crisp) are generally doable, but most other dishes are laborious. VERDICT If you can't visit Gjelina in person, buying this cookbook is the next best option. Recommended for foodies and aspiring chefs.
Copyright 2016 Library Journal, LLC Used with permission.
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