Gjelina Cooks: Cooking from Venice, California

Gjelina Cooks: Cooking from Venice, California

• 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.|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.

<b>Travis Lett's new American cuisine from Los Angeles's most talked-about restaurant</b><br><br><b>Standout cookbook featuring 125+ rustic and delicious dishes: </b> Gjelina in Venice Beach 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. <ul><li>With 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 at Gjelina since the restaurant burst onto the scene in 2008. </li><li>More than 150 color photographs from acclaimed photographer Michael Graydon and stylist Nikole Herriott. The tactile and artisanal packaging of the 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. </li></ul><b>Much like Yotam Ottolenghi's <em>Jerusalem</em>, <em>Plenty</em>, and <em>Ottolenghi</em>, <em>Gjelina</em> is the cookbook for the way we want to eat now. </b><ul><li>Gorgeous cookbook will be a go-to for inspiring recipes as well as for simply admiring the photographed plated dishes. </li><li>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. </li></ul>