The Island Poké Cookbook

Informationen zum Autor James Gould-Porter is a British-born restaurateur who was raised between Hawaii and California. He trained under an ex-Nobu sushi chef before starting to sell poké in a street-food residency in 2012. With investment from ex-Soho House commercial director Chris Miller, the first Island Poké restaurant opened in Soho in November 2016 and a second in Liverpool Street in July 2017. Klappentext The Hawaiian tradition of poke is characterised by sliced and diced raw fish with condiments and toppings. The restaurateur behind London's Island Poke unveils the recipes for bringing these tasty bowls to the home kitchen, alongside six informative essays on Hawaiian culture. Zusammenfassung The Hawaiian people have a laid-back love of life, and Island Poké is a London restaurant committed to sharing this ethos and the authentic flavours from these shores in over 65 recipes. Poké (pronounced Po-Keh) means to 'slice' or 'dice' in Hawaiian but it has evolved to become the Hawaiian staple of sliced raw fish served on rice with many condiments and toppings. James, the author and founder of Island Poké, became hooked on this delicacy as a child on the beach in Maui. Fast-forward a couple of decades, James sensed a gap in the market for an authentic and sustainable approach to Hawaiian cuisine. Thus, Island Poké was born - fusing the joy of real Hawaiian food, which is a delicious fusion of many cuisines including Polynesian, Japanese, Chinese, South American, Pacific Rim and even Portuguese influences. The book includes recipes for popular poké dishes sold in the restaurant such as classic Spicy Ahi and Golden Beetroot with Chilli Lime Shoyu. There are multicultural Pacific Rim inspired dishes such as Sea Bass Crudo, Teriyaki Salmon Chirashi and Baja Poke Tostadas. Famous Luau feasting recipes include Kalua Pork, Pacific Chowder and Huli Huli Chicken. Finally, a chapter showcasing tropical brunches and bakes includes Acai Bowls and Courgette and Pecan Loaf. ...

Auteur

James Gould-Porter is a British-born restaurateur who was raised between Hawaii and California. He trained under an ex-Nobu sushi chef before starting to sell poké in a street-food residency in 2012. With investment from ex-Soho House commercial director Chris Miller, the first Island Poké restaurant opened in Soho in November 2016 and a second in Liverpool Street in July 2017.

Texte du rabat

The Hawaiian tradition of poke is characterised by sliced and diced raw fish with condiments and toppings. The restaurateur behind London's Island Poke unveils the recipes for bringing these tasty bowls to the home kitchen, alongside six informative essays on Hawaiian culture.

Résumé

The Hawaiian people have a laid-back love of life, and Island Poké is a London restaurant committed to sharing this ethos and the authentic flavours from these shores in over 65 recipes.

Poké (pronounced Po-Keh) means to 'slice' or 'dice' in Hawaiian but it has evolved to become the Hawaiian staple of sliced raw fish served on rice with many condiments and toppings. James, the author and founder of Island Poké, became hooked on this delicacy as a child on the beach in Maui. Fast-forward a couple of decades, James sensed a gap in the market for an authentic and sustainable approach to Hawaiian cuisine. Thus, Island Poké was born fusing the joy of real Hawaiian food, which is a delicious fusion of many cuisines including Polynesian, Japanese, Chinese, South American, Pacific Rim and even Portuguese influences. The book includes recipes for popular poké dishes sold in the restaurant such as classic Spicy Ahi and Golden Beetroot with Chilli Lime Shoyu. There are multicultural Pacific Rim inspired dishes such as Sea Bass Crudo, Teriyaki Salmon Chirashi and Baja Poke Tostadas. Famous Luau feasting recipes include Kalua Pork, Pacific Chowder and Huli Huli Chicken. Finally, a chapter showcasing tropical brunches and bakes includes Acai Bowls and Courgette and Pecan Loaf.