There's no shortage of chicken recipes, or even chicken cookbooks, among the output of the last few years. This fairly extensive entry from the author of last year's Faye Levy's International Jewish Cookbook is for those who want up-to-date global variety with some spice but don't want to stretch too far to track down ingredients or tackle unfamiliar operations. Thai stir-fry with mint leaves and chilies, Ethiopian dom wat, Indian ""tandoori"" chicken (sans clay oven), and Moroccan b'steeya (chicken pie in filo pastry) are typical of the respectable but undemanding ""international"" selections; there are similar recipes for turkey, duck, and other fowl. Elsewhere, Levy strains to incorporate chicken in otherwise familiar dishes: She puts chicken on bruschetta, makes chicken sloppy Joes, smears cooked chicken breasts with guacamole, and makes ground-chicken burgers seasoned with jalapeÃ‘o chutney and ground cumin and coriander. Like so many recent cookbooks, this exercise in recycling and streamlining can serve a utilitarian function but doesn't expand our cooking horizons.