Monday, June 18, 2018
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Learn to make a pie, cook light Italian or find success with five spices in these new cookbooks

Title: Mighty Spice Cookbook: Fast, Fresh and Vibrant Dishes Using No More Than 5 Spices for Each Recipe by John Gregory-Smith (Duncan Baird Publishers, $24.95, 224 pages)

Generally speaking: Mighty Spice Cookbook is a culinary world tour. Author John Gregory-Smith uses spices in ways many would never think to use them. Each recipe uses no more than five spices.

For: Adventurous foodies. If you're looking for a cookbook that is completely different than anything you have, this is probably it. There is an array of unusual and not so readily available ingredients such as sumac, Chinese leaf lettuce and nigella seeds.

Recipes: Turkish lentil soup, golden temple lamb curry, alleppy shrimp curry, Veracruz rice with seafood, Mayan hot chocolate, Moroccan cinnamon and lemon chicken and broiled lamb skewers with a bulgur wheat salad.

Title: Now Eat This! Italian: Favorite Dishes from the Real Mamas of Italy — All Under 350 Calories by Rocco DiSpirito (Grand Central Publishing, $26.99, 384 pages)

Generally speaking: If you're new to Italian cooking, this would be a great starter cookbook because there are many classic dishes but also some that may not be familiar. All have been tweaked to save fat grams and calories. Many Italians are all about family and food and this book showcases both. Scattered among the recipes are lots of photos of DiSpirito and his family.

For: Anyone who loves DiSpirito and Italian food. The recipes are perfect for any skill level and most ingredients are easily found at your market.

Recipes: Hand-torn pasta alla Bolognese, farro risotto with mushrooms, lasagna Bolognese, swordfish with salsa verde, peaches and prosecco with almond cream, and anise and orange biscotti.

Title: Tart It Up! Sweet & Savory Tarts & Pies by Eric Lanlard (Mitchell Beazley, $19.99, 176 pages)

Generally Speaking: Pies are comforting whether for dessert like apple and pecan or as an entree, as in chicken pot pie. They not only have different fillings, they come in different forms like traditional, hand and tarts. Lots of mini recipes, as well as accompaniment recipes like condiments and side dishes, are included in the book.

For: Pie lovers of all kinds. It is important to note that the recipes use many different pie plates and tart pans. If you are adept at converting a recipe that makes individual servings into a larger pan you'll be fine, otherwise make sure you have the right pan for the recipe. There is a lot of variety so you're sure to find a great tart or pie for all tastes.

Recipes: Seafood and potato pie, apricot, honey and pistachio tart, papaya and roasted pineapple tart, Thai crab mini pies, tarte au citron, artichoke and black olive tart, calzone, Iberian chicken pie and summer vegetable pie.

 
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