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The poke cookbook : the freshest way to eat fish

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MARC

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695698

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DLC

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20221216105200.0

008		221206s2017 nyua 001 0 eng
010		\|a 2016033890
020		\|a9780451498069 (hbk.) :\|c$16.99
020		\|z9780451498076 (ebook)
040		\|aDLC\|beng\|cDLC\|dDLC\|dTWNTU
042		\|apcc
050	00	\|aTX747\|b.C462 2017
082	00	\|a641.59969\|223
095		\|aNLB\|bA9\|pBOOK\|d641.59969\|eC518\|tDDC\|cE053682
100	1	\|aCheng, Martha.
245	14	\|aThe poke cookbook :\|bthe freshest way to eat fish /\|cMartha Cheng ; photographs by Aubrie Pick.
250		\|a1st ed.
260		\|aNew York :\|bClarkson Potter,\|cc2017.
300		\|a[96] p. :\|bcol. ill. ;\|c21 cm.
500		\|aIncludes index.
520		\|a"Poké has hit the mainland! Meaning "to slice or cut" in Hawaiian, poké is pieces of raw ahi marinated in soy sauce and sesame oil and topped with seaweed. The dish has a long history in Hawaii: It originated as simple sustenance, the raw fish just a way to eat and live on an island. But it has survived many decades, influenced by different chefs' creativity over time. Today this classic can be made with almost anything as its base--think salmon or beets--and with a multitude of different seasonings, mix-ins, and serving options. Now, Hawaiian food writer and professional cook Martha Cheng gives a fresh take on this casual, savory dish that's supereasy to make. A gateway to Hawaiian food and a new spin on ever-popular Asian cuisine, The Poké cookbook will be at home in any kitchen"--\|cProvided by publisher.
650	0	\|aCooking (Seafood)
650	0	\|aHawaiian cooking.
650	0	\|aRaw foods.
655	7	\|aCookbooks.\|2lcgft
700	1	\|aPick, Aubrie.
941		\|o79953\|l695698

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Poke, the traditional Hawaiian snack of raw fish seasoned with soy sauce and sesame oil, has hit the mainland. On the islands, it’s the casual dish that brings everyone together—but now you can bring these flavors into your own kitchen with 45 recipes for traditional poke, modern riffs, bases, bowls, and other local-style accompaniments. From classic Shoyu Ahi to creative Uni, Lychee, and Coconut to vegetarian Mango and Jicama, poke is delicious, simple, and endlessly customizable.

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Food writer Martha Cheng contributes to publications such as?Eater and?Conde Nast Traveler. She was previously the food editor at?Honolulu Magazine, and has worked in kitchens in Hawaii and Northern California. She lives in Honolulu.

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The poke cookbook : the freshest way to eat fish

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