Category Archives: Cookbooks

Araxi and Blue Water Cafe win Gourmand World Cookbook Awards

araxi-cookbookA note from TopTable proprietor, Jack Evrensel:

“Cookbooks may take years to compile and months to edit, but their real joy comes when you bring them home, and just cook.”

Our entire Top Table team is delighted to share with you that our two recently released cookbooks, Araxi: Seasonal Recipes from the Celebrated Whistler Restaurant and Blue Water Cafe Seafood Cookbook have won Gourmand World Cookbook Awards for Best Chef Book in Canada and Best Seafood and Fish Book in Canada respectively, joining West: The Cookbook, which won Most Innovative Cookbook in Canada in 2008.

This great news came to us just yesterday from Madrid, and we wanted to let you know right away.
Araxi and Blue Water Cafe will now be entered in the Gourmand Best in the World competition, with the results announced at the Paris Cookbook Fair on February 11th, 2010.
I would like to especially acknowledge the efforts of chefs James Walt and Frank Pabst, each of whom spent many hours relentlessly testing their recipes, and making them accessible for the home cook.
Wishing you and your family a warm and happy holiday season.

With best regards,

Jack Evrensel
Proprietor

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C Food Cookbook from C Restaurant

From the restaurant the Globe and Mail calls “the most original and exciting fish and seafood restaurant this country has ever seen,” comes a highly anticipated cookbook by owner Harry Kambolis and executive chef Robert Clark.

C Food brings the bold avant garde concepts of C Restaurant to the printed page in a stunning book full of images and recipes that are guaranteed to inspire. The book challenged executive chef Robert Clark, owner Harry Kambolis and photographer Hamid Attie to see ingredients from a different perspective. The result is an artful cookbook that is equally perfect for any kitchen or coffee table.

The book also showcases C Restaurant’s commitment and passions, which go far beyond the aesthetics of the plate. From its inception, C has led the way in serving sustainably harvested seafood from local waters and using ingredients that are homegrown. Sustainability is at the forefront of every menu created and the restaurant prides itself on its ability to serve up ethical luxury.

Readers will be inspired to think beyond conventional recipes like: Bayne Sound Scallop with Coriander Grapefruit Jelly and Pacific Oven Roasted Halibut with Parmesan Tuile and Arugula Puree.

Limited editions of the book are available for purchase from C Restaurant (604-681-1164) and Barbara-Jo’s Books to Cooks (604-688-6755) beginning in late October. Other retailers like Chapter, Amazon will be releasing the book in late November.

C Food is already receiving international accolades with invitations to events like the International Festival of Culinary Photography held in Paris each year.

Robert Clark is a graduate of George Brown College’s culinary training school. After apprenticing with some of Canada’s finest chefs, including Jamie Kennedy, Marc Thuet and John Higgins, Robert helped to open the celebrated Star Anise Restaurant before being recruited to C Restaurant in 1997. He proudly promotes Vancouver as a world-class culinary destination by participating in events in international culinary hubs like New York, Hong Kong, San Francisco and Beijing. As a founding board member of the Chefs’ Table Society of B.C., Clark’s belief in the importance of supporting a sustainable food system is being realized with the support of his fellow members. He works tirelessly to create new initiatives that bring local farmers and fishermen closer to the table.

Harry Kambolis is the owner and proprietor of C Restaurant. He has led the restaurant to win Vancouver Magazine’s Seafood Restaurant of the Year award for ten years in a row, as well as garnering countless additional accolades. A passionate environmentalist, Harry is currently collaborating with Vancouver Aquarium’s Ocean Wise program and aims to make C Restaurant a flagship of sustainability.

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Slow Cooker Comfort Food by Judith Finalyson

slow cooker275 Soul-Satisfying Recipes – by Judith Finlayson

My concept of comfort food is warm and welcoming and provides a sense of sustenance — a kind of culinary haven in a heartless world. But most of all it is delicious. When things seem grim, there is nothing like a mouth-watering bite of something delectable to set things right.  Or, as the ever-elegant M.F.K. Fisher reflected, “At the end [of a good meal] you know that Fate cannot harm you, for you have dined.”” – Judith Finlayson

This outstanding collection of 275 recipes combines the convenience of the slow cooker with dishes that make us feel better, evoking the warmth of home and family.  With everyday favorites, elegant entertaining, and meals that embrace a diversity of international flavours, Slow Cooker Comfort Food is a perfect addition to the kitchen, (especially during those frenetic back-to-school days,) and is destined to become a favourite in Canadian homes.

Responding to requests from her readers, in a unique colour guide on every page, Judith has included tips on halving recipes for single people and couples and has highlighted dishes suitable for entertaining as well as vegan and vegetarian friendly recipes, and a comprehensive feature on “understanding  your slow cooker” and food safety.

Judith Finlayson is a food writer, journalist and author.  After a long career as an author, journalist, editor, speechwriter and consultant, Judith Finlayson decided to transform her passionate love of cooking and interest in the culture of food into a second career. Her slow cooker books, The Healthy Slow Cooker, 175 Essential Slow Cooker Classics, The Best Diabetes Slow Cooker Recipes, The 150 Best Slow Cooker Recipes and Delicious & Dependable Slow Cooker Recipes have now sold over 750,000 copies.  She is also the author of 125 Best Rotisserie Oven Recipes and The Convenience Cook and The Complete Whole Grains Cookbook.  Judith Finlayson lives in Toronto.

Judith will be in Vancouver September 30th and October 1st and available for interviews.

She will also be teaching at Barbara Jo’s Books to Cooks Wednesday September 30th 6:30pm

Books To Cooks

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Araxi’s Cookbook

Araxi_cover_2x3Mountain + Valley + Ocean – Araxi’s elegant yet easily approachable cookbook
champions the seasons and its locale

From the pans of Whistler’s famed Araxi Restaurant and executive chef James Walt, to the pages of Araxi’s new cookbook, come seasonal recipes accessible to the home cook, and packed with regional flavours of ranch, field and sea.

Available at fine booksellers on October 3rd or online now, Araxi: Seasonal Recipes from the Celebrated Whistler Restaurant, champions its locale in Whistler’s two distinct seasons: summer and winter.

Already, the book has received high praise from fellow chefs, and repeat guests of the restaurant, Gordon Ramsay and Heston Blumenthal. “What a book to have! Inspiring and creative–a must-have ingredient in any kitchen,” says Ramsay. “This book is full of the attention to detail, freshness and passion that makes eating at Araxi so special,” says Blumenthal.

A special harvest menu section showcases the region’s bounty with a tasting menu based exclusively on items grown, produced and harvested within 100 miles of the restaurant, epitomizing Araxi’s commitment to local, seasonal food and to the food and wine-producing communities that support the restaurant all year round.

Published by Douglas & McIntyre, also featured are more than 100 photographs by noted culinary photographer John Sherlock, as well as companion text by Jim Tobler, illustrating the essence of the place, and the talented team that has built the restaurant’s international reputation.


HOW TO PURCHASE

In person at Araxi or our sister restaurants in Vancouver: Blue Water Cafe, CinCin, and West.

Order
online for a personalized copy and receive complimentary shipping within Canada.

Or, pick up a copy at fine booksellers, including Barbara-jo’s Books to Cooks in Vancouver and Chapters locations across Canada.


FEATURED RECIPE

Herb-crusted Halibut with Pea Purée and Coriander Vinaigrette

Click here for the recipe. Also featured on pages 60-63 of the cookbook.


The culinary cornerstone in the heart of Whistler Village, Araxi enjoys a long-held international reputation for excellence in food, wine and hospitality. Executive Chef James Walt celebrates carefully sourced local ingredients from nearby Pemberton Valley farms, where he collaborates frequently with local growers. 4222 Village Square, Whistler, British Columbia, Canada. 604 932 4540, www.araxi.com.

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