The Poké Cookbook
The Freshest Way to Eat FishBook - 2017
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.
Publisher: Minneapolis, MN : Clarkson Potter, 2017
Branch Call Number: 641.59 Ha3C5p
Characteristics: 92 unnumbered pages : color illustrations ; 21 cm
From Library Staff
Martha Cheng provides easy-to-make recipes for this casual, savory dish.