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[null,"1.","Record Nr.",null,"UNINA9910159022503321"]
[null,null,"Autore",null,"Cheng Martha"]
[null,null,"Titolo",null,"The Poke Cookbook : The Freshest Way to Eat Fish"]
[null,null,"Pubbl/distr/stampa",null,", : Potter/Ten Speed/Harmony/Rodale, , 2017"]
[{"$nulls":4},"©2017"]
[null,null,"ISBN",null,"0-451-49807-0"]
[null,null,"Edizione",null,"[1st ed.]"]
[null,null,"Descrizione fisica",null,"1 online resource (110 pages)"]
[null,null,"Classificazione",null,"CKB097000CKB076000"]
[null,null,"Disciplina",null,"641.59969"]
[null,null,"Soggetti",null,"Cooking (Seafood)"]
[{"$nulls":4},"Hawaiian cooking"]
[{"$nulls":4},"Raw foods"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Sommario/riassunto","\"Poké has hit the mainland! Meaning \"to slice or cut\" in Hawaiian, poké 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 Poké cookbook will be at home in any kitchen\"--"]