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The poke cookbook [electronic resource] : the freshest way to eat fish / Martha Cheng ; photographs by Aubrie Pick.

by Cheng, Martha, author.

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Minneapolis, MN : Clarkson Potter, [2017]

Cooking (Seafood)

Hawaiian cooking.

Electronic Resource

http://link.overdrive.com/?websiteID=50&titleID=2939705 This title is available online; click here to access

Electronic Resource

https://samples.overdrive.com/?crid=f33b707f-9059-4bd7-b480-4326e3464e85&.epub-sample.overdrive.com

9780451498076 (electronic bk.)

0451498070 (electronic bk.)

1 online resource : b color illustrations

"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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