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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 pestoGrilled kale with shallot-yogurt dressing and toasted hazelnutsSmoked trout salad with grapefruit and avocadoMushroom toastBaby radishes with black olive and anchovy aioliRicotta gnocchi with cherry tomato pomodoroChickpea stew with tomato, turmeric, yogurt, and harissaSteaks with smoky tomato butter and cipolliniStrawberry-rhubarb polenta crispAnd 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 restaurantsBirthday, holiday, housewarming, or host/hostess gift for food enthusiasts or cookbook collectorsShelve alongside Malibu Farm Cookbook, Ottolenghi Flavor, Plenty, Chez Panisse Cooking, and Cook Beautiful

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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
Reviewer: Kat L
Rating: 5.0 out of 5 stars
Title: One of the best cookbooks I own
Review: 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'atarSoffritoCarrot top pistouMint-pomegranate pestoMint-pistachio pestoJalapeno-ginger-mint pestoBroccoli rabe pestoCharmoulaHorseradish gremolataParsley salsa verdeChimichurriHarissaGreen harissaBagna CaudaMojo de AjoSpiced yogurtButtermilk Creme FraicheAioli (basic, black olive & anchovy, pimenton, smoked almond)RomescoPomodoro SauceSmoky tomato butterTomato confitCherry tomato confitShallot confitGarlic confitGarlic chips & garlic oilCrispy shallots & shallot oilRoasted apple, rosemary, & black pepper mostardaPickled Fresno chiliesPickled red onionsPickled eggplant with anchovies and Fresno chilePickled turnips with Meyer lemonSpicy sweet cucumbersPreserved lemonsFermented leeksGiardinieraKimchee with Guajillo chile pasteRoasted or grilled red peppersGrilled or toasted breadSalads:Mixed lettuce with yogurt dressing & warm croutonsTuscan kale salad with fennel, radish & ricotta salataBloomsdale spinach salad with honey-garlic dressing, feta & pine nutsEscarole & sunchoke salad with smoked almonds & preserved lemonArugula & radicchio salad with crispy shallots & shallot oi-sherry vinaigretteSpicy herb salad with ginger-lime dressingSmoked trout salad with grapefruit & avocadoGems with Fuyu persimmon, pomegranate, crisp garlic & blue cheese dressingDandelion greens with lemon-anchovy dressingGrilled kale with shallot-yogurt dressing & toasted hazelnutsGrilled chicories with crispy fried eggs & bacon vinaigretteGrilled escarole wedges with lemon-anchovy dressing & roasted peppersGrilled red romaine with bagna caudaPizzas & Toasts:Gjelina pizza dough (note: one of the few recipes that requires planning ahead at least 1 day)Pizza pomodoroPizza pomodoro crudoPizza with spinach, feta & garlic confitPizza with nettles, raclette & Fresno chilePizza with mushrooms & truffle-studded goat cheesePizza with asparagus, sottocenere & sunny eggPizza with anchovies & roasted pepperPizza with guanciale, castelvetrano olives & Fresno chilePizza with bacon & radicchioPizza with lamb sausage & broccoli rabeEggplant caponata & burrata on toasted baguetteMushroom toastSmoked ocean trout rillettes & fermented leeks on rye toastChicken & duck liver pate with pickled beets & mustard greens on brioche toastsSeared morcilla with roasted apple, rosemary & black pepper mostarda & chimichurri on toasted baguetteVegetables:Baby radishes with black olive & anchovy aioliSauteed green beans, smoked almonds, shallot confit & preserved lemonSnap peas & tendrils with prosciutto, soffrito & mintPan-roasted romanesco with golden raisins, tahini & sumacSeared okra, black olives, tomato confit, pine nuts & chileBraised sweet corn, chile, cilantro, feta & limeBraised spiced romano beans with yogurt & mintBraised fava beans, lemon, black pepper, pecorinoBraised green chickpeas with pomegranate & fetaRoasted artichokes with Calabrian chile, anchovy & crispy shallotsRoasted fennel with orange & crushed red pepper flakesRoasted cauliflower with garlic, parsley & vinegarRoasted acorn squash with hazelnuts, brown butter & rosemaryRoasted beets with tops, herbed yogurt & horseradishRoasted beets with avocado, orange, toasted hazelnuts & sherry vinegarRoasted sunchokes with parsley salsa verseRoasted purple potatoes with ailoli, horseradish, pickled red onion & dillRoasted yams with honey, espelette & lime yogurtOven-roasted parsnips with hazelnut picadaPan-roasted baby carrots, orange, cilantro, sesame & spiced yogurtPan-roasted baby turnips with their greens & chimichurriGrilled jumbo asparagus with Gribiche & bottargaGrilled eggplant, Mojo de Ajo & basil salsa verdeGrilled summer squash, Za'atar & cherry tomato confitGrilled kabocha squash with mint-pomegranate pesoGrilled king Oyster mushrooms with tarragon butterGrilled broccolini with garlic, crushed red pepper flakes & red wine vinegarPotato, leek & chard gratin with taleggioCharred Brussels sprouts with bacon & datesSweet potato hashPasta:Spaghetti pomodoroSpaghetti with anchovies, crushed red pepper flakes, garlic & oreganoOrecchiette with chicken hearts, turnip greens, pecorino & black pepperRicotta gnocchi with cherry tomato pomodoroSquid ink chitarra with anchoviesRye rages with sausage, mushrooms & fennelTuna & buckwheat-pasta gratinKabocha squash & goat cheese agnolotti with brown butter & walnut picadaSoups, stews & grains:Vegetable stockFish stockChicken stockBeef stockBeef bone broth with greens & poached eggChicken & escarole soup with charmoula & lemonTomato, beet & carrot soupHeirloom bean stew with barley & green harissaChickpea stew with tomato, tumeric, yogurt & harissaWild rice with chorizo, walnuts & pomegranateWheat berries with fennel brothFarro with beet & mint yogurtFarro piccolo cooked in pomodoroRustic corn grits with mushroom sugo & poached eggFish:Oysters (5 different sauces)Crudo (4 ways)Grilled mackerel with ginger, garlic, lime & green onionWhole grilled sea bream with green tomatoes, basil & mintSardines baked in tomato-pepper sauceStriped bass stew with kohlrabi, fennel, saffron & pimenton aioliCioppinoSquid with lentils & salsa verdeGrilled octopus with braised balck-eyed peasMussels with chorizo & tomato confitRazor clams seared in cast iron with parsley butterRoasted prawns with garlic, parley, crushed red pepper flakes & lemonMeat:Rustic chicken & duck liver patePork shoulder & duck liver pate with paprika & garlicChorizoLamb sausageBlood sausagePork & fennel sausage with fava & cherry tomatoesMeatballs braised in red wine & tomatoPan-seared calf liver with leeks & red wineCharred blade steak with green peppercorn & sherry pan sauceSteaks with smoky tomato butter & cipolliniSlow-cooked lamb shoulder with orange, yogurt & herbsGuajillo-glazed lamb ribsBraised rabbit with black trumpet mushrooms & paprikaRoasted half chicken with smoky braised kaleDessert:Sorbets (Coconut, blackberry-ginger, raspberry-rose, and strawberry+Meyer lemon)Gelato (Olive oil and ginger)Butterscotch pots de Creme with Salted CaramelYogurt panna cotta with winter citrusStrawberry-rhubarb polenta crispBlackberry, huckleberry & ginger pieChocolate tartKabocha, olive oil & bittersweet chocolate cakeWarm date cake with ginger gelato

Reviewer: Billie Jo M
Rating: 5.0 out of 5 stars
Title: Beautiful book. Captures the flavors of the restaurant perfectly
Review: 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.

Reviewer: Wiseone505
Rating: 5.0 out of 5 stars
Title: If you are going to buy ONE cookbook- make it this one!
Review: 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.

Reviewer: T. L.
Rating: 4.0 out of 5 stars
Title: Great great cookbook!
Review: Gjelina is one of my favorite places to eat at. It's true the wait is always absurdly long, but it is often worth it because the food is absolutely delicious. My friend recommended I try the cookbook after seeing it at her house. Let me say that the pictures are beautiful and the recipes are vast. Even though we are a vegetarian family and wont use an entire section, the recipes we can use are very usable and tasty. I agree with some of the other reviewers that some recipes are lengthy and time consuming (i.e. the tomato confit is cooked for 3-4 hours), but if you do have the time it does make the recipes more savory and rich. For the record, I baked the tomatoes in the confit for 2 hours (and that was already painful!) and it was still delicious. And I've subbed certain things (garlic for garlic confit) and the flavor profile was still yummy. It just makes me appreciate Gjelina food even more so knowing what it takes to create!

Reviewer: Robert Youngs
Rating: 5.0 out of 5 stars
Title: Love the Restaurant, Love the Cookbook!
Review: I'm a huge fan of the restaurant in Venice, California and when I lived in the neighborhood I went there two to three times a week. I also love their little Gjelina Take Away spot next door where you can get the food and go sit in the ivy covered courtyard, watch people go by and feel very European. Haha.I first cooked the Okra from the cookbook and had several friends who grew up in the south and were forced to eat Okra as kids tell me that this was the best okra they had ever eaten -not soggy or slimy as it can get but rather crisp, flavorful and delicious. The prep work for the ingredients like the tomatoes confit and garlic confit make the depth of flavors go super deep and you can taste it in all the food. The mint and pine nuts in the okra are fantastic.I'm looking forward to trying the other recipes as well including the cauliflower and the other vegetables. it's unusual for a chef to focus on vegetables so much but i'm quite pleased that he has.-The layout of the cookbook is good, and has lovely pictures.-I've given this book as a gift to 2 friends and it was hit at both parties.-Price is good and comparable to other popular chef's cook books.

Reviewer: Kristina Mayr
Rating: 5.0 out of 5 stars
Title:
Review: "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!

Reviewer: Mdleo
Rating: 4.0 out of 5 stars
Title:
Review: 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.

Reviewer: Blaise Samoy
Rating: 5.0 out of 5 stars
Title:
Review: 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.

Reviewer: Gord
Rating: 5.0 out of 5 stars
Title:
Review: As an amateur chef, I use recipes for inspiration and rarely follow them precisely. This book gives me a lot of inspiration. Also, it is beautifully illustrated and the printing is very high quality. Buy it.

Reviewer: Mr G
Rating: 5.0 out of 5 stars
Title:
Review: 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.