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.