Gjelina: Cooking from Venice, California by Travis Lett
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California za'atar (page 46)
from Gjelina: Cooking from Venice, California Gjelina by Travis Lett
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Soffrito (page 46)
from Gjelina: Cooking from Venice, California Gjelina by Travis Lett
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Carrot top pistou (page 47)
from Gjelina: Cooking from Venice, California Gjelina by Travis Lett
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Mint-pomegranate pesto (page 48)
from Gjelina: Cooking from Venice, California Gjelina by Travis Lett
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Mint-pistachio pesto (page 48)
from Gjelina: Cooking from Venice, California Gjelina by Travis Lett
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Jalapeño-ginger-mint pesto (page 49)
from Gjelina: Cooking from Venice, California Gjelina by Travis Lett
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Broccoli rabe pesto (page 49)
from Gjelina: Cooking from Venice, California Gjelina by Travis Lett
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Charmoula (page 50)
from Gjelina: Cooking from Venice, California Gjelina by Travis Lett
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Horseradish gremolata (page 50)
from Gjelina: Cooking from Venice, California Gjelina by Travis Lett
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Parsley salsa verde (page 51)
from Gjelina: Cooking from Venice, California Gjelina by Travis Lett
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Chimichurri (page 51)
from Gjelina: Cooking from Venice, California Gjelina by Travis Lett
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Green harissa (page 53)
from Gjelina: Cooking from Venice, California Gjelina by Travis Lett
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Bagna cauda (page 54)
from Gjelina: Cooking from Venice, California Gjelina by Travis Lett
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Mojo de ajo (page 54)
from Gjelina: Cooking from Venice, California Gjelina by Travis Lett
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Spiced yogurt (page 55)
from Gjelina: Cooking from Venice, California Gjelina by Travis Lett
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Buttermilk crème fraîche (page 55)
from Gjelina: Cooking from Venice, California Gjelina by Travis Lett
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Basic aioli (page 56)
from Gjelina: Cooking from Venice, California Gjelina by Travis Lett
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Black olive & anchovy aioli (page 57)
from Gjelina: Cooking from Venice, California Gjelina by Travis Lett
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Pimenton aioli (page 57)
from Gjelina: Cooking from Venice, California Gjelina by Travis Lett
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Smoked almond aioli (page 57)
from Gjelina: Cooking from Venice, California Gjelina by Travis Lett
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Romesco (page 58)
from Gjelina: Cooking from Venice, California Gjelina by Travis Lett
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Pomodoro sauce (page 59)
from Gjelina: Cooking from Venice, California Gjelina by Travis Lett
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Smoky tomato butter (page 59)
from Gjelina: Cooking from Venice, California Gjelina by Travis Lett
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Tomato confit (page 60)
from Gjelina: Cooking from Venice, California Gjelina by Travis Lett
Cherry tomato confit (page 62)
from Gjelina: Cooking from Venice, California Gjelina by Travis Lett
Notes about this book
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- ISBN 10 145212809X
- ISBN 13 9781452128092
- Linked ISBNs
- 9781452133447 eBook (United States) 10/27/2016
- Published Oct 27 2015
- Format Hardcover
- Page Count 288
- Language English
- Countries United States
- Publisher Chronicle Books
Publishers Text
Gjelina is Los Angeles's most talked-about restaurant, lauded by critics from London to New York to San Francisco and beloved by stars, locals, and out-of-towners alike for its seductive simplicity and eclectic Cal-Med menu from talented chef Travis Lett. This standout cookbook features 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 since the restaurant burst onto the scene. More than 150 color photographs from acclaimed photographer Michael Graydon and stylist Nikole Herriott, plus a tactile, artisanal package, evoke the vibe of Venice Beach and the Gjelina (the G's silent) aesthetic, and showcase the beautiful plated food of Lett's ingredient-based, vegetable-centric cooking. This is the cookbook for the way we want to cook and eat now.
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