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Gjelina: Cooking from Venice, California

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Gjelina: Cooking from Venice, California Hardcover – October 27, 2015

by Travis Lett (Author), Michael Graydon (Photographer), Nikole Herriott (Photographer)

4.7 591 ratings

Editors' pick Best Cookbooks, Food & Wine

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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 pesto
Grilled kale with shallot-yogurt dressing and toasted hazelnuts
Smoked trout salad with grapefruit and avocado
Mushroom toast
Baby radishes with black olive and anchovy aioli
Ricotta gnocchi with cherry tomato pomodoro
Chickpea stew with tomato, turmeric, yogurt, and harissa
Steaks with smoky tomato butter and cipollini
Strawberry-rhubarb polenta crisp
And 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 restaurants
Birthday, holiday, housewarming, or host/hostess gift for food enthusiasts or cookbook collectors
Shelve alongside Malibu Farm Cookbook, Ottolenghi Flavor, Plenty, Chez Panisse Cooking, and Cook Beautiful

Print length

352 pages
Language

English
Publisher

Chronicle Books
Publication date

October 27, 2015
Dimensions

7.75 x 1.25 x 11 inches
ISBN-10

9781452128092
ISBN-13

978-1452128092
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From the Publisher

Experience the energy and excitement of Venice, California

With more than 150 recipes, including signature salads, toasts, pizzas, vegetables, grains, and proteins.

Smoked Trout Salad with Grapefruit & Avocado

A stripped-down dressing of lemon juice and olive oil is all that's needed for this salad, where smoked fish is the featured player. This most basic combination of fat and acid carries the trout's gentle smokiness to every corner of the dish. And when the acidic sting of grapefruit (at Gjelina, we're fools for the one from Shaner Farms), lush slices of avocado, and the peppery bite of arugular come into play, this simple salad rises to the level of a classic.

If you're curious about the process of smoking your own trout, I urge you to try the recipe on page 129. It's not hard to do, and the results are delicious.

Other citrus, such as orange and tangerine, works well here, too, but I think the intense acidity and floral qualities of grapefruit, and its cousins pomelo and oro blanco, are ideal.

Serves 4 to 6

Put arugula in a large mixing bowl. Break up trout into small chunks over the arugula. Drizzle with lemon juice and olive oil and season with salt and pepper.

Add grapefruit sections, avocado, and onion, toss gently, taking care not to break up avocado slices while distributing them evenly throughout salad. Transfer to a serving platter or individual plates and serve immediately.

Ingredients

8 oz [230 g] arugula
5 oz [140 g] high-quality store-bought smoked trout
2 tsp fresh lemon juice
1 1/4 tsp extra-virgin olive oil
1 grapefruit, pomelo, or oro blanco, or a combination, peeled and sectioned
1 avocado, cut lengthwise in 1/4-in [6-mm] slices
1/4 red onion, cut in thin slices
Kosher salt & freshly ground black pepper

Editorial Reviews

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.

Product details

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

Best Sellers Rank: #58,689 in Books (See Top 100 in Books)
- #19 in California Cooking, Food & Wine
- #117 in Vegetable Cooking (Books)
- #400 in Celebrity & TV Show Cookbooks

Customer Reviews:
4.7 591 ratings

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Michael Graydon
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Michael Graydon and Nikole Herriott are photographers who work as a creative team under the name, Graydon Herriott. Together, we shoot varied subjects; still life, travel, food, interiors, and lifestyle for both commercial and editorial clients. You can find more on graydonherriott.com and instgram.com/graydonherriott
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Nikole Herriott
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Nikole Herriott is one half of the creative team, Graydon Herriott alongside Michael Graydon.
Michael was first introduced to photography when as a kid his family spent countless hours in the flickering light of vacation slideshows in the basement. The gift of his fathers’s old Pentax Spotmatic when he was twelve further fanned the spark of Michael’s passion for photography.
He also really, really, loves cats.
Nikole came to photography after a career as a pastry chef and a poli sci degree. She mistakenly thought being a career diplomat meant slow moving fans, wide linen pants and glorious hotel lobbies with potted palms. Turns out, that’s not at all it. ;) She loves grocery stores, citrus trees and swimming in the ocean. Her favourite food is dessert.
The two met when Michael was on assignment to photograph Nikole and her online shop, Herriott Grace. After dating for about a year, they found their chemistry extended to a creative partnership as well.
They feel lucky to travel and take pictures together and call it a job. Though most times, it doesn't feel much like work at all.
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Travis Lett
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Travis Lett is a Los Angeles based chef and restaurateur. Most notably, he is the culinary vision behind the wildly popular restaurants Gjelina, Gjusta, and MTN, all in Venice, CA.
See more on the author's page

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4.7 out of 5

591 global ratings

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Kat L

One of the best cookbooks I own

Reviewed in the United States on January 23, 2016

Verified Purchase

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'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

215 people found this helpful

Helpful

michelemybelle

Great and Easy To Follow

Reviewed in the United States on August 29, 2023

Verified Purchase

this is a great book. Needed to add some more dishes into my cooking rotation. Was very pleased.

Helpful

Ellen

Great recipes for dinner parties.

Reviewed in the United States on May 17, 2023

Verified Purchase

I went to the restaurant in LA and fell in love with the mushroom toast, Brussels sprouts and warm date cake. The restaurant is a staple every time I visit the city. Since then I have recreated these dishes at home, and served other recipes for dinner parties. Myself and my guests were impressed. These are proper recipes that take patience and close attention to details, but you’ll be rewarded.

2 people found this helpful

Helpful

T. L.

Great great cookbook!

Reviewed in the United States on November 21, 2016

Verified Purchase

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!

3 people found this helpful

Helpful

Wiseone505

If you are going to buy ONE cookbook- make it this one!

Reviewed in the United States on July 14, 2016

Verified Purchase

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.

10 people found this helpful

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Robert Youngs

Love the Restaurant, Love the Cookbook!

Reviewed in the United States on April 28, 2016

Verified Purchase

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.

6 people found this helpful

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Rick BBQ

Cook book from Venice Beach

Reviewed in Germany on November 4, 2023

Verified Purchase

Great book!

Mdleo

Buen libro

Reviewed in Mexico on March 30, 2021

Verified Purchase

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.

Translate review to English

Blaise Samoy

Excellent

Reviewed in France on May 28, 2018

Verified Purchase

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.

Gord

Foodie

Reviewed in Canada on December 16, 2016

Verified Purchase

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.

Mr G

VEG LOVERS - My favourite cookbook.

Reviewed in the United Kingdom on January 15, 2017

Verified Purchase

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.

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Gjelina: Cooking from Venice, California Hardcover – October 27, 2015

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From the Publisher

Experience the energy and excitement of Venice, California

Smoked Trout Salad with Grapefruit & Avocado

Serves 4 to 6

Ingredients

Editorial Reviews

About the Author

Product details

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Gjelina: Cooking from Venice, California

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About the authors

Michael Graydon

Nikole Herriott

Travis Lett

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Buy new:

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