The Poke Cookbook

The Freshest Way to Eat Fish

Author: Martha Cheng

Hardcover

The first book to bring the white-hot trend of pok into home kitchens with 40 original recipes.

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Hardcover

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Summary

The first book to bring the white-hot trend of pok into home kitchens with 40 original recipes.

Description

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.

About the Author

Food writer Martha Cheng contributes to publications such as Eater and Condé 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.