Poke by Guy Jackson
Hailing from Hawaii, poke (or POH-key] is best described as laid-back sushi bowls, and is THE hottest food trend of the moment. Traditionally made from chunks of fresh, raw fish, anything goes when it comes to ingredients: select your fish, cube it, layer it on rice and pile it high with any topping you like. Simple! Start with the vibrant Tropical Ahi Poke, dressed with a zingy pineapple and chilli salad, or for something that packs a real flavour-punch try the wonderfully refreshing Lomi Lomi Salmon served on a bowl of crushed ice. Poke bowls are extremely customisable: if catering for vegetarians sub out the fish for chopped tempeh, tofu or even cubes of avocado and sweet potato. Complete with helpful instructions on how to prep fish and cook rice, you’ll also find inspired ways to pimp up your bowls: from crunchy pickles and mouthwatering marinades to awesome sides and snacks and more! And whatever you do, make sure you leave room for the sweet stuff and drinks – this is seriously tasty comfort food that everyone will love.
Celia Farrar and Guy Jackson are the team behind Eat Poke, London's first poke eatery, trading with Kerb, Street Feast and Druid Street markets. Since their opening last year, Hawaiian food, poke in particular, has become hugely popular. With Celia's background in fashion and Guy's in branding, design plays an important role in their dishes and is evident throughout their first book.
| SKU | Unavailable |
| ISBN 13 | 9781784880866 |
| ISBN 10 | 1784880868 |
| Title | Poke |
| Author | Guy Jackson |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Hardie Grant Books (UK) |
| Year published | 2017-06-01 |
| Number of pages | 144 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |