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Pier: A Unique Australian Seafood Experience
In this book, chefs Greg Doyle and Grant King and pastry chef Katrina Kanetani, offer 99 of the restaurant's signature dishes, using only the very best of seasonal produce in innovative ways.
280 pages, Hardcover
First published January 1, 2007
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Displaying 1 of 1 review
June 4, 2018
Beautiful approach to modern Australian cuisine in this predominately fish and seafood based book. Like all the cookbooks that reflect the purity of cooking at such a high professional level this is not a cook book for everyday or the everyday cook.
If you have the time and, more importantly can find a copy then its worth attempting some deceptively simple looking recipes.
In doing so you will be rewarded with the work and words of a very special Australian chef (and protege's who went on to do their own amazing food). There aren't a great deal of tricky techniques or equipment referenced (apart from the seemingly now old fad of Spherification) but an emphasis on freshness and treatment of ingredients.
If you have the time and, more importantly can find a copy then its worth attempting some deceptively simple looking recipes.
In doing so you will be rewarded with the work and words of a very special Australian chef (and protege's who went on to do their own amazing food). There aren't a great deal of tricky techniques or equipment referenced (apart from the seemingly now old fad of Spherification) but an emphasis on freshness and treatment of ingredients.
Displaying 1 of 1 review