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Gjelina: Cooking from Venice, California - Hardcover By Lett, Travis - GOOD
US $18.77
ApproximatelyS$ 24.08
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Condition:
“Minimal Wear, No Noticed Writing, Stock Photo”
Good
A book that has been read but is in good condition. Very minimal damage to the cover including scuff marks, but no holes or tears. The dust jacket for hard covers may not be included. Binding has minimal wear. The majority of pages are undamaged with minimal creasing or tearing, minimal pencil underlining of text, no highlighting of text, no writing in margins. No missing pages.
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Shipping:
Free USPS Media MailTM.
Located in: Lexington, Kentucky, United States
Delivery:
Estimated between Fri, 22 Aug and Thu, 28 Aug to 94104
Returns:
No returns accepted.
Coverage:
Read item description or contact seller for details. See all detailsSee all details on coverage
(Not eligible for eBay purchase protection programmes)
Seller assumes all responsibility for this listing.
eBay item number:306043419838
Item specifics
- Condition
- Good
- Seller Notes
- “Minimal Wear, No Noticed Writing, Stock Photo”
- Brand
- Unbranded
- MPN
- Does not apply
- ISBN
- 9781452128092
About this product
Product Identifiers
Publisher
Chronicle Books
ISBN-10
145212809X
ISBN-13
9781452128092
eBay Product ID (ePID)
18038378282
Product Key Features
Book Title
Gjelina Cooks : Cooking from Venice, California
Number of Pages
288 Pages
Language
English
Topic
Specific Ingredients / Vegetables, Individual Chefs & Restaurants, Regional & Ethnic / American / California Style
Publication Year
2015
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1.3 in
Item Weight
46.9 Oz
Item Length
11.3 in
Item Width
7.6 in
Additional Product Features
Intended Audience
Trade
LCCN
2015-039387
Reviews
From Bon Appetit: 'Gjelina is the benchmark for a new kind of neighborhood restaurant. The dim room filled with wooden tables and bare old-school lightbulbs is sexy; the Venice location (on chic and cheerful Abbot Kinney) is sexy; and everyone from the servers to the diners is...sexy. In spite of it all, the food remains stellar at brunch, lunch, and dinner.'
Synopsis
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, 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 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 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 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 the 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 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.
LC Classification Number
TX715.2.C34L44 2015
Item description from the seller
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