The Poke Cookbook - by Martha Cheng (Hardcover)
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<p/><br></br><p><b> About the Book </b></p></br></br>"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"--<p/><br></br><p><b> Book Synopsis </b></p></br></br>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.<p/><br></br><p><b> About the Author </b></p></br></br>Food writer Martha Cheng contributes to publications such as <i>Eater</i> and <i>Condé Nast Traveler</i>. She was previously the food editor at <i>Honolulu Magazine</i>, and has worked in kitchens in Hawaii and Northern California. She lives in Honolulu.
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