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The poke cookbook : the freshest way to eat fish

Author: Martha Cheng; Aubrie Pick
Publisher: New York : Clarkson Potter/Publishers, [2017]
Edition/Format:   Print book : English : First editionView all editions and formats
Summary:
"Poke has hit the mainland! Meaning "to slice or cut" in Hawaiian, poke 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  Read more...
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Details

Genre/Form: Cookbooks
Document Type: Book
All Authors / Contributors: Martha Cheng; Aubrie Pick
ISBN: 9780451498069 0451498062
OCLC Number: 953597859
Notes: Includes index.
Description: 92 pages, 4 unnumbered pages : colour illustrations ; 21 cm
Contents: Introduction --
Classic poke --
Modern poke --
Vegetable poke --
Bases and bowls --
Local style.
Responsibility: Martha Cheng ; photographs by Aubrie Pick.

Abstract:

"Poke has hit the mainland! Meaning "to slice or cut" in Hawaiian, poke 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 Poke cookbook will be at home in any kitchen"--
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