Araxi: Seasonal Recipes from the Celebrated Whistler Restaurant

by James Walt and John Sherlock

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.

• Format: Hardcover
• Language: English
• ISBN: 155365367X
• ISBN13: 9781553653677
• Release Date: November 2009
• Publisher: Douglas & McIntyre
• Length: 250 Pages
• Weight: 3.00 lbs.
• Dimensions: 1.3" x 8.3" x 10.8"