Araxi: Seasonal Recipes from the Celebrated Whistler Restaurant

Araxi: Seasonal Recipes from the Celebrated Whistler Restaurant

by James Walt

ISBN-10: 155365367X
ISBN-13: 9781553653677
Region: USA
Publisher: Douglas & McIntyre
Publication Date: November, 2009
Add your vote for this cookbook
4
Your rating: None (1 vote)

Recipe Index

Recipesort icon Page Rating
Albacore Tuna Sashimi with Citrus-Soy Dressing and Cucumber Pearls 159
0
Albacore Tuna Tataki with Baby Vegetables and Nasturtiums 41
0
Arctic Char with Salsify, Crosnes and Rutabaga with Lemon Butter 172
0
Basic Vinaigrette 236
0
Basil Oil 235
0
Best Prime Rib Burgers with Spiced Ketchup and Taleggio Cheese 78
0
Black Forest Cake with Brandied-Cherry Ice Cream 216
0
Braised Beef Short Ribs with Cauliflower Purée and Pickled Mushrooms 189
0
Brandied Cherries 239
0
Brioche 242
0
Butternut Squash Soup with Pumpkin Seed Oil 115
4
Casserole of Baby Vegetables with Pork Belly and Tomato Marmalade 86
0
Cheese Cannelloni with Baby Spinach and Tomato Sauce 72
0
Chicken Stock 235
0
Chilled English Pea and Mint Soup 24
0
Chocolate Caramel Pots de Crème with Milk Chocolate-Almond Biscotti 221
0
Citrus-Soy Dressing 237
0
Clarified Butter 232
0
Crab and Avocado Spoons 23
0
Crispy Duck Confit with Lentils and Honey-roasted Carrots 186
0
Cucumber Yogurt 236
0
Cured Wild Salmon with New Potatoes and Beet Vinaigrette 36
0
Dried Fruit Chips 240
0
Dungeness Crab and Coconut-Milk Soup 138
0
Dungeness Crab and Yuba Rolls with Parsnips 162
0
Everbearing Strawberry Tart 101
0
Fingerling Potato Chips and Pecorino-Chive Cream 136
0
Fish Stock 233
0
Foie Gras and Chicken Liver Parfait with Onion Compote and Brioche 154
0
Fresh Noodles with Manila Clams, Swiss Chard and Kale 180
0
Fresh Pasta Dough 241
0
Globe Eggplant and Goat Cheese Frittos with Olive Tapenade 20
0
Golden Mussels with Pickled Salsify, Leeks and Apple Vinaigrette 142
0
Grilled Asparagus Salad with Sherry Vinaigrette and a Crispy Egg 27
0
Heirloom Tomato Salad with Buffalo Mozzarella 49
0
Herb-crusted Halibut with Pea Purée and Coriander Vinaigrette 60
0
Lemon Butter 236
0
Lemon Tart 210
0
Loin of Lamb with Summer Squash and Sweet Peppers 83
0
Mascarpone Cheesecake with Honey-Caramel Apples and Almond Praline 226
0
Miso-crusted Sablefish with Smoked Tuna Broth and Soba Noodles 170
0
Molten Chocolate Cakes with Crème Anglaise 208
0
Moonstruck Cheese Soufflé with Frisée and Toasted Almonds 145
0
Mustard Sauce 237
0
Nougat Glacé with Blueberries and Pistachio Praline 95
0
Nova Scotia Lobster with Bouillabaisse Sauce and Couscous 175
0
Octopus with Chickpea Purée and Lemon Vinaigrette 29
0
Parmesan Polenta with Braised Greens and Fonduta 205
0
Peach and Brandy Soup with Sour Cream Ice Cream 90
0
Pepper-crusted Rib-eye Steaks with Wild Mushroom Ragout and Roasted Baby Beets 192
0
Pineapple Upside-down “Tart” 213
0
Poached Apricots with Hazelnut Financiers 105
0
Ponzu Sauce 237
0
Prosciutto-wrapped Halibut with Littleneck Clam Chowder 55
0
Raspberry Sablés with Raspberry Coulis and Chantilly Cream 98
0
Red and Yellow Endive Salad with Walnuts, Pears and Blue Cheese 141
0
Red Tuna Rolls with Cucumber and Ponzu Sauce 165
0
Red Wine Sauce 239
0
Ricotta Gnocchi with Toasted Hazelnuts and Sage 74
0
Roasted Beet Salad with Hazelnut Dressing and Beet Chips 116
0
Roasted Chicken with Braised Fennel and Watercress Salad 76
0
Roasted Lingcod with Saffron Potatoes and White Asparagus 50
0
Roasted Pear with Lillooet Honey and Pear Sorbet 126
0
Roasted Pork Rack with Apple-Rosemary Sauce and Sunchoke Purée 123
0
Roasted Portobello Mushrooms with Chickpea Fritters and Cucumber Yogurt 202
0
Roasted Rack of Lamb with Spaetzle and Parsley Roots 199
0
Rock Sole with Pemberton Potato Rösti and Lillooet Corn Sauce 120
0
Saddle of Rabbit with Buttered Noodles, Carrots and Mustard Sauce 182
0
Sautéed Rainbow Trout with Fennel, Sundried Tomatoes and Capers 168
0
Scallop Tartare with Avocado-Citrus Salad and Fried Ginger 46
0
Scallops with Corn, Spicy Sausage and Mustard Vinaigrette 178
0
Seafood Boudin with Caponata 64
0
Seafood Ceviche with Baby Cucumbers and Corn Chips 42
0
Seared Beef with Ratatouille and Onion Rings 80
0
Seared Red Tuna with Chickpea Panisse and Salsa Verde 58
0
Seared Scallops with White Bean Purée and Bacon 151
0
Simple Syrup 239
0
Spot Prawn Salad with Cucumber Broth, Cilantro and Arugula 44
0
Spot Prawn Tortelloni with English Peas and Lemon Thyme 69
0
Summer Berry Pavlova with Lavender Cream 92
0
Sushi Rice 241
0
Sweet Onion Soup with Aged Cheddar and Gruyère 157
0
Sweet Pickling Brine 232
0
Tapenade 238
0
Three Cheese-stuffed Squash Blossoms with Gazpacho 33
0
Tomato Marmalade 238
0
Veal Demi-glace 234
0
Veal Stock 234
0
Veal Sweetbreads with Pomme Purée Brussels Sprouts and Persillade 195
0
Vegetable Nage and Stock 233
0
Wild Mushroom Consommé with Herb Crepes 148
0
Wild Salmon with Artichoke and Vegetable Medley 52
0

Publishers Information

About Araxi: Seasonal Recipes from the Celebrated Whistler Restaurant

Publisher Web Link: http://www.dmpibooks.com/

Fine dining meets seasonality in this exquisite cookbook from the restaurant Chef Gordon Ramsay called the best in Canada

Also called “Whistler’s culinary star” (Seattle Metropolitan) and “one of the top places to dine” (Frommer’s Travel Guide 2008), Araxi’s combination of local produce and sublime natural setting are surpassed by few. From its front door is a view of Whistler Village and two of the highest skiable peaks in North America, a site of the 2010 Olympic Winter Games.

Highlighting Whistler’s two distinct seasons—summer and winter—Araxi shows off the flavours of the Pacific Northwest with recipes such as Grilled Asparagus Salad with Sherry Vinaigrette and a Crispy Egg; Miso-Crusted Sablefish with Smoked Tuna Broth and Soba Noodles and Chocolate Caramel Pots de Crème with Milk Chocolate–Almond Biscotti. Chef James Walt prepares a harvest menu featuring dishes that use only ingredients grown or raised within 100 miles of the restaurant.

  • Voted Vancouver Magazine’s Best Whistler Restaurant nine times Winner of Wine Spectator’s “Best of” Award of Excellence nine times

(http://www.dmpibooks.com/)

Author Information

About James Walt

Author Web Link: http://www.araxi.com/

One of the country’s leading chefs, James Walt continues to inspire both his contemporaries and his guests, creating compelling regional cuisine based on local, sustainable ingredients.

His impressive culinary career spans some of British Columbia’s leading restaurants and his appointment as executive chef to The Canadian Embassy in Rome, an experience that has shaped the way he cooks today. ‘The European market culture has inspired me to cook even more locally and seasonally,’ he says. ‘There, if it’s not local and in season, it’s simply not served. Everything is sold at its prime so you’re able to shop daily and be creative and spontaneous.’ Now living in the heart of Pemberton’s farming community, Chef makes regular farm visits where he personally selects the freshest local ingredients to feature on Araxi’s menu. James is Whistler’s only chef to cook at the celebrated James Beard House in New York City, where he has performed three times.

In 2000, he moved to Vancouver to open sister restaurant Blue Water Cafe, winning rave critical and popular reviews. James was pivotal in establishing the restaurant’s acclaimed reputation during his three-year tenure. Now, back at the mountain as Araxi’s executive chef, he nightly debuts his compelling regional cuisine at Whistler’s premier restaurant. (araxi.com)

Cookbooks by James Walt

4
Your rating: None (1 vote)
My Cookbook
Buy Araxi: Seasonal Recipes from the Celebrated Whistler Restaurant

Araxi: Seasonal Recipes from the Celebrated Whistler Restaurant

by James Walt


Other "Awards Winners" Cookbooks

5
Your rating: None (1 vote)
My Cookbook
Buy Julia and Jacques Cooking at Home

Julia and Jacques Cooking at Home

by Jacques Pépin, Julia Child

5
Your rating: None (1 vote)
My Cookbook
Buy A Mediterranean Feast

A Mediterranean Feast

by Clifford A Wright

5
Your rating: None (1 vote)
My Cookbook
Buy The New American Cooking

The New American Cooking

by Joan Nathan

5
Your rating: None (1 vote)
My Cookbook
Buy Mexico One Plate at a Time

Mexico One Plate at a Time

by Rick Bayless

5
Your rating: None (1 vote)
My Cookbook
Buy Steven Raichlen’s Healthy Latin Cooking: 200 Sizzling Recipes from Mexico, Cuba, Caribbean, Brazil, and Beyond

Steven Raichlen’s Healthy Latin Cooking: 200 Sizzling Recipes from Mexico, Cuba, Caribbean, Brazil, and Beyond

by Steven Raichlen

5
Your rating: None (1 vote)
My Cookbook
Buy Tasty: Get Great Food on the Table Every Day

Tasty: Get Great Food on the Table Every Day

by Roy Finamore

5
Your rating: None (1 vote)
My Cookbook
Buy The King Arthur Flour Baker’s Companion: The All-Purpose Baking Cookbook

The King Arthur Flour Baker’s Companion: The All-Purpose Baking Cookbook

by King Arthur Flour

5
Your rating: None (1 vote)
My Cookbook
Buy It's All American Food: The Best Recipes for More Than 400 New American Classics

It's All American Food: The Best Recipes for More Than 400 New American Classics

by David Rosengarten

5
Your rating: None (1 vote)
My Cookbook
Buy Noma: Time and Place in Nordic Cuisine

Noma: Time and Place in Nordic Cuisine

by René Redzepi

5
Your rating: None (1 vote)
My Cookbook
Buy The Book of Latin American Cooking

The Book of Latin American Cooking

by Elisabeth Lambert Ortiz