The Island Pok Cookbook: Recipes Fresh from Hawaiian Shores, from Poke Bowls to Pacific RIM Fusion

(Hardback)

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The Hawaiian people have a laid-back love of life, and Island Pok's restaurants are committed to sharing this ethos and the authentic flavours from these shores in over 65 recipes.

Pok (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. 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 pok dishes sold in the Island Pok 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 Pacific Chowder and Huli Huli Chicken. Finally, a chapter showcasing tropical brunches and bakes includes Aa Bowls and Courgette and Pecan Loaf.

Published in 2018, this is a new edition.

Author Bio

James Gould-Porter is a British-born restaurateur who was raised between Hawaii and California. After studying History of Art in Florence he went on to work at renowned auction house Bonhams. In 2012 James made his first foray into the street-food industry selling Tuscan delicacybolitoon Londons Brick Lane. Hooked on the buzz of street-food, he moved his focus to his true passion, pok. He trained under an ex-Nobu sushi chef before starting to sell pok in street-food residency Little Feast, and opened the first Island Pok restaurant in 2016.