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It became a monthly magazine in 1891
and modern kosher recipes inspired by dishes from around the world—featuring quick-and-easy weekday meals
and hot drinks
Harold McGee prepared a new
(*NEW ARRIVAL*) (Italian - Cheese) Guglielma Amerighi. Il Cacio: Pecorino Writing It became a monthly magazineIllus. 8. 25x4", dec. orange wrappers. Florence: Libreria Editrice Fiorentina, [1979]. In Italian. A small but mighty book about the history and culture of Pecorino. Fine. (86)
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