Chef at Whistler's popular Araxi restaurant puts his recipes on paper

Celebrity chief Gordon Ramsay has described it as the best restaurant in Canada.

Now home cooks can try to replicate what Ramsay describes as the "divine" food at Araxi, in Whistler, B.C., with the help of a new cookbook by the restaurant's executive chef, James Walt.

"Araxi," the cookbook, is lovely to look at and the photos of such dishes as Golden Mussels with Pickled Salsify, Leeks and Apple Vinaigrette are mouth-watering. But the recipes are for serious cooks only - and if you have a sous-chef or prep staff at your disposal, all the better!

Many of the ingredients are not the kind you already have in your cupboard. Expect to make a special trip to the market, preferably one that specializes in a wide range of produce and seafood, to gather the fixings for one of these recipes.

That's not surprising - Araxi, the restaurant, is particularly known for showcasing the bounty of B.C.'s oceans, fields and orchards on its dinner plates. Ramsay is so impressed he will send the winner of this season's "Hell's Kitchen" TV cooking contest to a year's apprenticeship at the restaurant - just in time for the Olympics.

"Araxi," the cookbook, also emphasizes fresh and local (if your local is B.C.) with such creations as Albacore Tuna Sashimi with Citrus-Soy Dressing and Cucumber Pearls or Rock Sole with Pemberton Potato Rosti and Lillooet Corn Sauce.

While complex and often several pages long with multiple steps, the recipes are well-explained. Walt has also included instructions for basic ingredients such as stock for those who aren't tempted to take the Campbell's shortcut. All in all, home cooks will pick up some interesting ideas and a few techniques from a professional.

I like a challenge in the kitchen, so I tried the Roasted Chicken with Braised Fennel and Watercress Salad. It required two kinds of stock and extensive fiddling work trimming the watercress - but left me with a sense of accomplishment, if no time to make one of pastry chef Aaron Heath's luscious desserts.

Next time.

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"Araxi: Seasonal Recipes from the Celebrated Whistler Restaurant" by James Walt (Douglas and McIntyre, $45).