Kuhn Rikon Epicurean Garlic Press

>>> BlackFriday Magnalite Classic 15-Inch Oval Covered Roaster

Product Features

• 15-inch oval roaster made with professional grade hand-cast aluminum


• Phenolic handles ensure safe secure transport to and from the oven


• Heavy-duty vapor-tight domed lid locks-in moisture and transfers heat from sidewalls


• Oven safe to 350 degrees F; washing by hand recommended


• Measures approximately 18 by 17 by 12 inches; 50-year limited warranty

My mother always used Guardian Service cookware bought back in the early 1950's which was the ultimate in cookware then also being cast aluminum. I inherited her cookware (which they no longer make) but not until I had already purchased a Magnalite set which is the closest match to the Guardian Service. It is true waterless cooking. Easy clean up. I never had to "season" mine first (that's usually only done with cast iron cookware) and I've had most of my Magnalite pieces for 30 years. A 15 lb turkey fits in the 15" roaster and I get raves every Thanksgiving . . . the roaster practically makes it's own dark rich gravy and the turkey meat is so moist! To me as a devoted family "chef" nothing on the market can beat Magnalite.

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Kuhn Rikon Epicurean Garlic Press

>>> BlackFriday Magnalite Classic 15-Inch Oval Covered Roaster

Product Features

• 15-inch oval roaster made with professional grade hand-cast aluminum


• Phenolic handles ensure safe secure transport to and from the oven


• Heavy-duty vapor-tight domed lid locks-in moisture and transfers heat from sidewalls


• Oven safe to 350 degrees F; washing by hand recommended


• Measures approximately 18 by 17 by 12 inches; 50-year limited warranty

My mother always used Guardian Service cookware bought back in the early 1950's which was the ultimate in cookware then also being cast aluminum. I inherited her cookware (which they no longer make) but not until I had already purchased a Magnalite set which is the closest match to the Guardian Service. It is true waterless cooking. Easy clean up. I never had to "season" mine first (that's usually only done with cast iron cookware) and I've had most of my Magnalite pieces for 30 years. A 15 lb turkey fits in the 15" roaster and I get raves every Thanksgiving . . . the roaster practically makes it's own dark rich gravy and the turkey meat is so moist! To me as a devoted family "chef" nothing on the market can beat Magnalite.

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Mastering Knife Skills: The Essential Guide to the Most Important Tools in Your Kitchen (with DVD)

>>> BlackFriday Mastering Knife Skills: The Essential Guide to the Most Important Tools in Your Kitchen (with DVD)

"Mastering Knife Skills" by chef Norman Weinstein is a marvel of a book - visually attractive overflowing with facts both historical and culinary the ultimate guide to the choosing of knives their care and upkeep and their optimal use.



This book fills a real gap in the field of cook-bookery. I a serious amateur cook have been cooking for over forty years now and yet in forty years of watching television cooking shows and reading cookbooks (of which I own some thirty) I have never before seen any teacher or TV chef relate - really relate in any serious and systematic way - to this most important of all our cooking tools at least not until the present illuminating book.



One could be forgiven for expecting such a book to offer mere dry factual knowledge on the subject but in fact it is excitingly written and lavishly illustrated and Weinstein's style has a flow and a sweep that pull the reader along from page to page like a good detective novel from slicing through dicing to mincing to filleting to fabricating - yes fabricating - a chicken. The accompanying DVD furthermore is graphic and extremely well presented.



I have seen Norman Weinstein in the classroom. He is an inspiring teacher who wears his prodigious erudition lightly and enlivens his classes with a quick and warm sense of humor. That same encyclopedic knowledge sympathy and warmth come across in his book as well.



And one last note: following Weinstein's instructions I sat down for an hour with a sharpening stone and sharpened all my knives to an edge the like of which I have not ever gotten from the "professionals".



While this may not be the only cookbook you will ever want it certainly is the only knife book you will ever need.



Harvey B.

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