The first book to bring the white-hot trend of pok into home kitchens with 40 original recipes.
The first book to bring the white-hot trend of pok into home kitchens with 40 original recipes.
Poke, the traditional Hawaiian snack of raw fish seasoned with soy sauce and sesame oil, has hit the mainland. On the islands, itβs the casual dish that brings everyone togetherβbut 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.
Food writer Martha Cheng contributes to publications such asΒ Eater andΒ CondΓ© Nast Traveler. She was previously the food editor atΒ Honolulu Magazine, and has worked in kitchens in Hawaii and Northern California. She lives in Honolulu.
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