Los Angeles’s most talked-about restaurant, Gjelina, is 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. And now, chef Travis Lett has put together his first cookbook, featuring 150 of the rustic and seriously beyond delicious farm to table dishes that have earned his luxe-rustic restaurant destination-worthy status. Published by Chronicle Books, Gjelina: California Cooking from Venice Beach rolled out this week where you’ll find salads, toasts, pizzas, vegetable and grain dishes, pastas, fish and meat mains, and desserts that represent the way we want to eat now and is lusciously shot by photographer and stylist team Michael Graydon and Nikole Herriot. I’ve sampled it all…and it never gets old. Lett’s signature dessert dish, the butterscotch pots de creme could be a meal itself. The entire pot, of course.
