Gjelina: Cooking from Venice, California by Travis Lett
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California za'atar (page 46)
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Soffrito (page 46)
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Carrot top pistou (page 47)
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Mint-pomegranate pesto (page 48)
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Mint-pistachio pesto (page 48)
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Jalapeño-ginger-mint pesto (page 49)
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Broccoli rabe pesto (page 49)
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Charmoula (page 50)
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Horseradish gremolata (page 50)
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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)
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Green harissa (page 53)
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Bagna cauda (page 54)
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Mojo de ajo (page 54)
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Spiced yogurt (page 55)
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Buttermilk crème fraîche (page 55)
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Basic aioli (page 56)
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Black olive & anchovy aioli (page 57)
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Pimenton aioli (page 57)
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Smoked almond aioli (page 57)
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Romesco (page 58)
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Pomodoro sauce (page 59)
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Smoky tomato butter (page 59)
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Tomato confit (page 60)
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Cherry tomato confit (page 62)
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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