The Poke Cookbook: The Freshest Way to Eat Fish

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Clarkson Potter/Ten Speed, 24 ม.ค. 2017 - 96 หน้า
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.
 

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ฉบับอื่นๆ - ดูทั้งหมด

คำและวลีที่พบบ่อย

เกี่ยวกับผู้แต่ง (2017)

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.

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