PIER
by Greg Doyle, Grant King & Katrina Kanetani
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.
Published November 2007 (UK February 2008)
280 pages, hardcover with jacket
266 x 255mm
AU$85.00 (UK £30.00)
ISBN 9781921259043
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