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Reviews of “Araxi”

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Araxi

Araxi

October 2010

“Chef James Walt’s book offers a clean elegance that makes it one of the prettiest cookbooks yet published in Canada.”

Quill & Quire, Oct 1, 2010
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Araxi

Araxi

February 2010

“Declared by Gordon Ramsay as THE best restaurant in Canada… the cookbook 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.”

Foodnetwork.ca, Feb 24, 2010
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Araxi

Araxi

December 2009

“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, Dec 10, 2009
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Araxi

Araxi

November 2009

“It’s a show-and-tell of why this city’s an international culinary hottie.”

Vancouver Sun, Nov 11, 2009
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Araxi

Araxi

November 2009

“Chef James Walt is a laid-back Canadian who has been quietly cooking quite beautifully himself in Whistler. Taking advantage of the ever-growing farm community in Pemberton and showcasing local and BC food seasonally.”

Vancouver Sun, Nov 10, 2009
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Araxi

Araxi

November 2009

“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.”

Metronews.ca, Nov 5, 2009
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Araxi

Araxi

October 2009

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, Oct 17, 2009
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Araxi

Araxi

September 2009

“I've said it once, and I'll say it again, because I really believe it's true: if you have a good cookbook you can accomplish just about anything in your own kitchen…As it turns out, Araxi's executive chef, James Walt, seems to subscribe to the same school of thought. In fact, he recently had a hand in creating the longtime local culinary establishment's very first cookbook… The self-titled tome is, in itself, a piece of art, featuring more than 100 gorgeous photos by culinary photographer John Sherlock of the lush surrounding area and stunning, untouched photos of the dishes.”

Pique News Magazine, Sep 23, 2009
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