In follow-up to their James Beard–nominated first cookbook, award-winning Executive Chef James Walt and his team share recipes from Araxi Restaurant’s dining room and signature Longtable Dinner events, all adapted for delicious home cooking. Aptly named Araxi: Roots to Shoots, Farm Fresh Recipes, Chef Walt’s book – containing 80 classic recipes complemented by striking photography captured by Page and Paper Studio – is now available for purchase.
General Cookbook, Gold
Taste Canada Awards, 2017
Reference Book, First Place
Alcuin Society Book Design Awards, 2016
CinCin Ristorante’s renowned Executive Chef Andrew Richardson believes the essence of Italian cuisine is cooking in rhythm with the seasons and allowing fresh, local ingredients to shine. CinCin: Wood-Fired Cucina showcases the restaurant’s signature wood-oven cooking techniques and Chef Richardson’s traditional Italian dishes married with seasonal west coast flavours. The internationally-acclaimed Argentinean chef, Francis Mallmann, has provided a foreword to the cookbook, which is now available for purchase. CinCin’s cookbook was photographed by Kevin Clark Studios.
Best Italian Cuisine Book, National
Gourmand World Cookbook Awards, 2016
Araxi: Seasonal Recipes from the Celebrated Whistler Restaurant highlights Executive Chef James Walt’s savoury sensibilities and Pastry Chef Aaron Heath’s wonderful desserts through Whistler’s two distinct seasons—summer and winter.
Also featured in a special harvest menu are superb plates made from ingredients grown or raised within 100 miles of the restaurant, as well as suggested wine pairings by Wine Director Samantha Rahn drawn from the restaurant’s award-winning cellar.
The first of two inspiring cookbooks authored by Executive Chef James Walt, the stunning photography is captured by John Sherlock.
“What a book to have! Inspiring and creative—a must-have ingredient in any kitchen.”
Chef Gordon Ramsay
“This book is full of the attention to detail, freshness and passion that makes eating at Araxi so special.” Chef Heston Blumenthal
Nominee, Cooking from a Professional Point of View James Beard Foundation Awards, 2010
Best Illustrated Cookbook Cordon d’ Or – Gold Ribbon, International Culinary Academy Awards, 2010
Best Chef Book in Canada Gourmand World Cookbook Awards, 2009
Drawing from the canon of excellence that elevated Blue Water Cafe to one of the finest restaurants in the Pacific Northwest, this elegant yet easily approachable cookbook sings of the sea. Executive Chef Frank Pabst draws on the freshest fish and an east meets west style that allows the seafood to shine.
Included are more than 80 easy to-follow recipes, 120 full-colour photographs by John Sherlock, and companion text, illustrating the essence of the place, the restaurant’s philosophy on sustainable seafood practices, and the talented team that has built the restaurant’s international reputation.
“Blue Water Cafe represents the best in Canadian seafood cooking, handily combining Asian and French culinary traditions and local cookbook makes for a commendably accessible guide to how they do it–and how you can do it, too.” Jacob Richler, Maclean’s
Best Fish & Seafood Cuisine Cookbook
Cordon d'Or - Gold Ribbon, International Culinary Academy Awards, 2010
Best Seafood & Fish Book in Canada
Gourmand World Cookbook Awards, 2009
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