MARC Record from marc_openlibraries_sanfranciscopubliclibrary

LEADER: 03559cam a2200589 i 4500
001 953597859
003 OCoLC
005 20170418071535.0
008 160728s2017 nyua 001 0 eng
010 $a2016033890
020 $a9780451498069 (hardback)
020 $a0451498062 (hardback)
035 $a953597859
035 $a(OCoLC)953597859
037 $aBRO-copy20170307-054
040 $aDLC$beng$erda$cDLC$dYDXCP$dBTCTA$dOCLCF$dJTE$dOQX$dOU9$dSINLB$dSFR$dUtOrBLW
042 $apcc
049 $aSFRA
050 00 $aTX747$b.C462 2017
082 00 $a641.59969$223
092 $a641.5996$bC4215p
100 1 $aCheng, Martha,$eauthor.
245 14 $aThe poke cookbook /$cMartha Cheng ; photographs by Aubrie Pick.
250 $aFirst edition.
264 1 $aNew York :$bClarkson Potter/Publishers,$c2017.
300 $a[96] pages :$billustrations, color ;$c21 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
500 $aIncludes index.
520 $a"Poké has hit the mainland! Meaning "to slice or cut" in Hawaiian, poké is pieces of raw ahi marinated in soy sauce and sesame oil and topped with seaweed. The dish has a long history in Hawaii: It originated as simple sustenance, the raw fish just a way to eat and live on an island. But it has survived many decades, influenced by different chefs' creativity over time. Today this classic can be made with almost anything as its base--think salmon or beets--and with a multitude of different seasonings, mix-ins, and serving options. Now, Hawaiian food writer and professional cook Martha Cheng gives a fresh take on this casual, savory dish that's supereasy to make. A gateway to Hawaiian food and a new spin on ever-popular Asian cuisine, The Poké cookbook will be at home in any kitchen"--$cProvided by publisher.
650 0 $aCooking (Seafood)
650 0 $aHawaiian cooking.
650 0 $aRaw foods.
655 7 $aCookbooks.$2lcgft
700 1 $aPick, Aubrie,$ephotographer.
907 $a.b33756211$b12-20-18$c02-22-17
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957 00 $aOCLC reclamation of 2017-18
907 $a.b33756211$b04-16-17$c02-22-17
956 $aPre-reclamation 001 value: ocn953597859
975 $aSFR
980 $a0107
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994 $aC0$bSFR
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