Gjelina: Cooking from Venice, California

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

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.

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.

Gjelina has a cult following for a reason, the restaurant is absolutely amazing, even if impossible to get into. I am a obsessed with cookbooks and have a pretty vast collection, some I don't really reference but keep because they are visually stunning. I do wish this book had some more colorful photos but the book itself substantial and looks lovely on the shelf. You do get a lot of recipes in here (there are about 30 in the vegetable section alone!). Some recipes have simple ingredients list (yams with yoghurt sauce - heaven!) and huge section devoted to pizza with fresh ideas using simple ingredients. Many other recipes have too many ingredients and separate sauces to prepare and while I don't think the everyday cook will set aside time to make tomato confit during the week, they are still perfect recipes for an ambitious cook. Don't be put off by the harder recipes, the simple ones really make this book great....everything is broken down into simple steps and will take your cooking to an interesting level.

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.

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!

I rarely ever write reviews but made sure to for this! This is the best cookbook I own! The layout is so creative + extremely well written. All the pictures are beautiful + enticing. The range of recipes is outstanding and beyond my expectation. It covers everything from sauces/condiments, salads, pizza, pasta, entrees and dessert. After it came in the mail we planned a grocery trip to get ingredients as we kept getting more inspired flipping through each page. Bought this for my foodie hubs for Valentine’s Day and it has truly been the gift that keeps on giving! We made the first one tonight and hubs said it’s probably the best thing he’s ever eaten. :)

Love this book. Grilled veggies and fishes with different sauces or oils tasted amazing. So creative! Can't wait to explore other recipes too.

Love this book.

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.

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.

Very good.

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.