With several acclaimed cookbooks to his credit, Sam Choy, already Hawaiis most recognized chef, is a rising star on the Mainland as well. Sams newest book is the first major collection of recipes focusing on the islands of the South Pacific. Forget pupu platters and silly drinks -- these high-flavor, low-fuss dishes, drawn from Sams own travels through Polynesia, represent the islands eclectic cuisine, which borrows techniques and tastes from Europe, China, and India, but is unique unto itself. From Coconut Lemongrass Baby Back Ribs and Pacific Gazpacho with Baby Shrimp to Cinnamon Chicken and Tahitian Nioise Salad, Sams penchant for fresh and simple-to-make food shines through each winning recipe. Sixteen pages of beautiful photographs, his lively commentary, and an innovative, colorful design will inspire cooks of all skill levels to try this wonderfully flavorful and underappreciated cuisine.