"Greg Doyle's Pier, a Sydney institution, is internationally renowned and awarded as one of Australia's finest seafood restaurants. In Pier, chefs Greg Doyle and Grant King and pastry chef Katrina Kanetani, offer 99 of the restaurant's signature dishes, using only the very best seasonal produce in innovative ways. All feature the freshness, delicacy and restraint that are hallmarks of the Pier style."
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Customer Reviews
Most Helpful Customer Reviews
8 of 8 people found the following review helpful
By Rp Dupont
Format:Hardcover|Amazon Verified Purchase
I bought this book a bit more than 2 years ago, at the same time as the Maze book (which was disapointing).
Pier is a fresh, innovative and inspiring book.
Full of nice original recipes, lush photos and very easy on the eye.
Thanks to Greg Doyle and the other authors.
Pier is a fresh, innovative and inspiring book.
Full of nice original recipes, lush photos and very easy on the eye.
Thanks to Greg Doyle and the other authors.
3 of 3 people found the following review helpful
By Danny Marbella
TOP 1000 REVIEWER
Format:Hardcover
A great present from a great Australian chef & Friend
My friend had worked with Katrina Kanetani in London and sent me this fantastic 280-page cookbook Pier:
The Head Chef Greg Doyle, Has recreated a fine dining experience with 99 recipes presented the way you'd expect from the team that won Australian Gourmet Traveller's Restaurant of the Year 2008.
The recipes are explained in detail and complemented with beautiful images by Anson Smart. For many of the dishes, a medium degree of skill is assumed, especially in recipes like Mango cheesecake foam with sablee crumbs - lemon beurre noisette; and Blue eye with potato scales, white bean puree, globe artichokes and black truffles. No, that's not a shopping list for a week, just two dishes from the book.
Still, novice cooks will most likely be inspired by Pier, while those more experienced in the kitchen and up for a challenge will appreciate the techniques and ingredients used. The recipe appendix and glossary at the back of the book are particularly useful in helping to recreate these sensational restaurant dishes at home.
More than a delectable coffee table book, Pier is a true awakening of the senses and a homage to Australia's high quality seafood and produce. We really are a very lucky country to have chefs like Doyle and restaurants like Pier.
My friend had worked with Katrina Kanetani in London and sent me this fantastic 280-page cookbook Pier:
The Head Chef Greg Doyle, Has recreated a fine dining experience with 99 recipes presented the way you'd expect from the team that won Australian Gourmet Traveller's Restaurant of the Year 2008.
The recipes are explained in detail and complemented with beautiful images by Anson Smart. For many of the dishes, a medium degree of skill is assumed, especially in recipes like Mango cheesecake foam with sablee crumbs - lemon beurre noisette; and Blue eye with potato scales, white bean puree, globe artichokes and black truffles. No, that's not a shopping list for a week, just two dishes from the book.
Still, novice cooks will most likely be inspired by Pier, while those more experienced in the kitchen and up for a challenge will appreciate the techniques and ingredients used. The recipe appendix and glossary at the back of the book are particularly useful in helping to recreate these sensational restaurant dishes at home.
More than a delectable coffee table book, Pier is a true awakening of the senses and a homage to Australia's high quality seafood and produce. We really are a very lucky country to have chefs like Doyle and restaurants like Pier.
2 of 2 people found the following review helpful
By dannymoisan
Format:Hardcover
I bought this book this week and I find it a fantastic journey of food delights,
I am a chef restaurant owner and find work of this quality rare, a definable book to have on any good cooks book shealf.
Danny Moisan
Chef owner
Danny's Restaurant
Jersey CI
I am a chef restaurant owner and find work of this quality rare, a definable book to have on any good cooks book shealf.
Danny Moisan
Chef owner
Danny's Restaurant
Jersey CI
Most Recent Customer Reviews
5.0 out of 5 stars
lovely present for Valentines day
just got the book, didn't expect such a big book, love the pics, I am sure my hubby will love it. Got it of his wish list and really pleased with the book. Read more
Published 15 months ago by lucy
2.0 out of 5 stars
Hardly relevant for home cooking
This is a beautiful book and the recipes are full of inspiration - that's the good points. But it's not really practical and so if you're looking for a recipe book you can use at... Read more
Published on 2 May 2010 by S. Darwell-taylor
5.0 out of 5 stars
Superb
This is a great book. Well worth the price. Stunning photography and the recipes work. Very inspirational.
Published on 31 Dec 2009 by Nathan Buchanan
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