Whistler, B.C. (August 30th, 2016) – For those with a love for Whistler’s Araxi Restaurant, fans will now have a chance to bring the tastes of Executive Chef James Walt’s cooking home. With the launch of his much-anticipated Araxi: Roots to Shoots, Farm Fresh Recipes, Chef Walt shares a colourful, recipe-laden cookbook that embraces the restaurant’s spirited mountain cuisine.

Following up on his James Beard-nominated first cookbook, Chef Walt and his culinary team provide step-by-step instruction, adapted for delicious home cooking, for their favourite recipes from Araxi Restaurant’s dining room and signature Araxi Longtable Dinner events. The book contains 80 compelling recipes accompanied by striking photography from Page and Paper Studio.

Signature plates from Chef Walt’s kitchen include such dishes as his Roasted Beets with Chickpea Caponata and Nasturtium Pesto, Seared Wild Scallops with Cauliflower Tempura, Whole Grilled Beef Tenderloin with Green Tomato Salsa, and Triple Chocolate Cookies.

“We are absolutely delighted with how this cookbook has come to life,” Chef Walt said. “It’s the culmination of several years of effort from our entire team, and really summarizes our philosophy of working closely with local farmers, ranchers, and coastal fisher folks,” he said. “The design by Figure 1 Publishing is striking, and we think that it will make a welcome addition to home kitchen libraries and become an everyday reference.”

“This collection of recipes is a great example of what makes James Walt one of the top five chefs in Canada,” acknowledges David McMillan, Owner and Chef of Joe Beef. “His simple ingredient-driven cuisine is intelligent, healthy and delicious. He is one of the best cooks I’ve worked with and I consider him an important mentor in my career. I love this book.”

Araxi: Roots to Shoots, Farm Fresh Recipes is now available for $37.95 plus tax at fine booksellers including Barbara-Jo’s Books to Cooks in Vancouver, through online retailers such as Indigo Books, at Araxi Restaurant in Whistler, and from Toptable Group.

Following the Araxi cookbook release, food and grill aficionados will want to watch for CinCin Ristorante’s renowned Executive Chef Andrew Richardson’s inaugural cookbook: CinCin: Wood Fired Cucina. Launching this October, this book will showcase 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 with photography by Kevin Clark Studios.