Hawaii is at the center of one of the most enduring fusion-food trends-Pacific Rim cooking. A Taste of Hawaii was ahead of its time in 1992, when it was first published in hardcover: In Spring 2000, the trade paperback will find a ready, hungry market. Shattering the mainland's stereotype of luau food-poi, pineapple, and roast pig- the 125 recipes in A Taste of Hawaii combine fresh ingredients indigenous to the islands with local seafood and tropical produce. The acclaimed Jean-Marie Josselin, chef-owner of the enormously popular A Pacific Cafe, which is located in Kauai, Oahu, and Maui, brings classical French training to Hawaii's exotic fare. His multicultural concoctions result in unique, utterly delicious dishes. Stunning photos and sensual illustrations make the book as irresistible as the food.