Gjelina: Cooking from Venice, California


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Travis Lett's new American cuisine from Los Angeles's most talked-about restaurant.

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.

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.


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

Publisher‏:‎Chronicle Books LLC (October 27, 2015)
Publication date‏:‎October 27, 2015
File size‏:‎66026 KB
Screen Reader‏:‎Supported
Enhanced typesetting‏:‎Enabled
Word Wise‏:‎Enabled
Print length‏:‎574 pages

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