Poke, Hawaii’s favorite food has taken off — sold, served and savored everywhere. In his new and revised cookbook, Sam Choy shows poke’s versatility as well as the creativity with which it can be prepared, making it the reigning king
Poke, Hawaii’s favorite food has taken off — sold, served and savored everywhere. In his new and revised cookbook, Sam Choy shows poke’s versatility as well as the creativity with which it can be prepared, making it the reigning king of Hawaii’s food.
More than 140 recipes, including contributions from his friends, demonstrate the full gamut of tastes and flavors for this dish — traditional poke dishes that were here when Capt. James Cook arrived to recipes incorporating the flavors and seasonings of Asian cooking introduced by newcomers, dishes patterned after ceviche, carpaccio, tartare and other preparations of raw fish, (slightly) cooked poke, including Choy’s original fried poke recipe and the new wave of poke dishes that Choy and his fellow chefs have created to take poke to unprecedented culinary heights. A new chapter features recipes from Choy’s food truck, Poke to the Max, that rolls in Washington state.
The 192-page, spiral-bound book will be available in retail stores this month for $19.95.
