Totally Hot

In this sprightly, comprehensive guide, the authors, California food writers, present the history, lore and chemistry of chili peppers and then offer recipes from around the world that call for the hot stuff. The disheswith rankings from zero to three ""alarms''are generally standard ones, for example, Chinese kungpao chicken and enchiladas en salsa verde from Mexico, as well as less familiar hot lamb ravioli from Uzbekistan and Tunisian fish with honey and raisins. Instructions are clear and generally not complex, and few exotic ingredients are required. The selection of spicy main dishes is supplemented by recipes for soothing accompanimentsand explanations of why they rarely cool the palate. (October)