The Hot Book of Chillies

UK chili expert and Chile Foundry blogger Floyd throws his knowledge into a study of 100 of the most popular chili varieties in this informative, but occasionally puzzling primer. He starts strong with a brief history of the migration of chilies, the story behind Tabasco, and offers perhaps the most important information of all: how to tame chili burn. Turning his attention to chili varietals, he extols their individual virtues, flavor profiles, and heat levels. Recognizable peppers like Pasilla, Pepperoncini, Cayenne, and Serrano are described (as is the unfortunate but aptly named Peter Pepper whose phallic shape is described by Floyd as "most distinct%E2%80%94once seen, never forgotten"). Readers on this side of the pond will find some glaring omissions such as the infamous Ghost chili and the Hatch chili, neither of which is mentioned here. After covering the basics, Floyd offers a strange mishmash of chili-inspired dishes that include curry powder, chili mustard, chilaquiles, as well as oddballs like Cincinnati Fiveway Chili and Gyoza Dumplings. Chiliheads will likely find the book to be too pedestrian for their tastes, but those in the honeymoon phase of chili appreciation may find the book useful. (Mar.)