The Poke Cookbook: The Freshest Way to Eat Fish

Jab, the conventional Hawaiian nibble of crude fish prepared with soy sauce and sesame oil, has hit the territory. On the islands, it's the easygoing dish that unites everybody—except now you can bring these flavors into your own kitchen with 45 plans for conventional jab, current riffs, bases, bowls, and other nearby style backups. From exemplary Shoyu Ahi to inventive Uni, Lychee, and Coconut to vegan Mango and Jicama, jab is heavenly, straightforward, and unendingly adaptable.

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.

While I have no expertise in Hawaiian food, my adult son spent many summers in Hawaii. He assures me that this cookbook in its classics section reflects true Island flavors and that the remainder of the book reflects Island sensibilities. The traditional raw, seared or cooked fish pokes recipes are fundamental to understanding the remainder of the cookbook. The author suggests alternative fish and at times, alternative ingredients if you cannot obtain the required ingredients. The result is that you can quickly become an "extemporaneous" poke cook using what is available in the current season in your locale. This freedom in recipes is enhanced by the inclusion of the South Asian "Bhelpuri Shrimp", the "Moroccan Blackened 'Ahi", the Peruvian "Mahimahi Ceviche with Mango and Liliko'i" More surprising is the Vegetable Poke section where vegetables, generally cooked, are presented in poke style. Several recipes here are excellent outside this context e.g. "Sweet Potato and Cilantro", "Beet and Macadamia", "Carrot Ginger". These recipes are good but not particularly innovative. The book closes with bases for Poke Bowls giving a complete meal - here contemporary food trend show as in the cauliflower rice "Kimchi-Cauli Rice", "Poke 'Nachos'" ... and a few drinks, snacks, etc. to create a complete meal. --M.J.Smith

We bought this for my husband for Father's Day; he wants to make & eat every recipe. I can't wait to make the haupia dessert recipe as well. This author has done an outstanding job; mahalos to Martha Cheng! --Then H Family

I love poke and this book shows me that there is a lot more to poke than my local store has to offer. It also enables me to make my own creations at home. Well written and easy to follow! Also love the vibrant photos. --Coastal Guy

The Poke Cookbook: The Freshest Way to Eat Fish