By (author) Greg Doyle, By (author) Grant King, By (author) Katrina Kanetani

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  • Publisher: MURDOCH BOOKS
  • Format: Hardback | 280 pages
  • Dimensions: 264mm x 268mm x 40mm | 1,901g
  • Publication date: 31 March 2008
  • Publication City/Country: Millers Point
  • ISBN 10: 1921259043
  • ISBN 13: 9781921259043
  • Sales rank: 38,105

Product description

99 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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Author information

Greg Doyle has been the owner and executive chef of Pier for 17 years. Recognised as one of Australia's most talented chefs, he has carved out a reputation for sourcing only the finest produce available and preparing innovative and inventive cuisine. Grant King has worked for Adam Robinson, Gary Rhodes, Bruno Loubet, Gordon Ramsay and Rowley Leigh in the UK. In 2003 he joined Pier, where he is now head chef. Katrina Kanetani began working at Pier as head pastry chef in 2004 and was awarded Chef of the Year for 2007 by The Sydney Morning Herald Good Food Guide.