About BC Books Online
BC Books Online was created for anyone interested in BC-published books, and with librarians especially in mind. We'd like to make it easy for library staff to learn about books from BC publishers - both new releases and backlist titles - so you can inform your patrons and keep your collections up to date.
Our site features print books and ebooks - both new releases and backlist titles - all of which are available to order through regular trade channels. Browse our subject categories to find books of interest or create and export lists by category to cross-reference with your library's current collection.
A quick tip: When reviewing the "Browse by Category" listings, please note that these are based on standardized BISAC Subject Codes supplied by the books' publishers. You will find additional selections, grouped by theme or region, in our "BC Reading Lists."
Description
James Walt has been recognized by the Globe and Mail as "one of the top seven chefs in the country." He spent four years at Sooke Harbour House before joining Araxi in 1998. After opening Blue Water Cafe, he was appointed executive chef to the Canadian embassy in Rome and has been invited to cook at the James Beard House in New York City three times. Walt lives in the nearby Pemberton Valley.
Awards
- Winner, Cordon d'Or Gold Ribbon International Cookbook Award - Illustrated Cookbook
- Short-listed, James Beard Foundation Award - Cooking From a Professional Point of View
- Winner, Gourmand World Cookbook Award - Best Chef Book in Canada
Editorial Reviews
"It's a show-and-tell of why this city's an international culinary hottie."
— Vancouver Sun
"Foodies who followed the Whistler Hell's Kitchen saga this fall will appreciate a copy of this book with recipes by executive chef James Walt. In keeping with the latest trend, dishes are organized according to season."
— Georgia Straight
"Declared by Gordon Ramsay as THE best restaurant in Canada...[Araxi] features seasonal recipes highlighting Whistler's two distinct seasons -- summer and winter. From chilled English pea and mint soup to crispy egg, miso-crusted sablefish with smoked tuna broth and soba noodles, not to mention the over 100 gorgeous photos, this book, in the words of Ramsay, is sure to inspire."
— Food Network Canada
"Chef James Walt's book offers a clean elegance that makes it one of the prettiest cookbooks yet published in Canada."
— Quill & Quire
"Araxi, the cookbook, is lovely to look at...home cooks will pick up some interesting ideas and a few techniques from a professional."
— Daily Gleaner
"This book is full of the attention to detail, freshness and passion that makes eating at Araxi so special."
— Heston Blumenthal
"What a book to have! Inspiring and creative -- a must-have ingredient in any kitchen."
— Gordon Ramsay
"Gordon Ramsey may have just discovered Araxi this last year, but this restaurant has been quietly, and successfully celebrating all things seasonal and local for over 28 years."
— Metro News
