MASA: Techniques, Recipes and Reflections on a Timeless Staple
$35
$35
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MASA: Techniques, Recipes and Reflections on a Timeless Staple
$35
A 2023 James Beard nominee, national bestseller, and Best Cookbook of 2022 from LA Times, Food & Wine, The Washington Post, San Francisco Chronicle, NPR, and Saveur. Written by Masienda founder Jorge Gaviria with input from food scientists, academics, corn breeders, journalists, tortilla artisans, third-generation tortilleria owners and home cooks, Masa reveals the history and science behind masa as well as the replicable techniques and tools for making your own masa at home.
Details + -
• Published by Chronicle Books
• 272 pages
• 272 pages
Usage + -
In addition to teaching how to make masa from dried corn kernel to fully realized dish, this book shows cooks how to use masa in 50 base recipes for tortillas, pozole, tamales, and more, empowering chefs of any level to think creatively and adapt recipes confidently for their own use.
In addition, ten well-known chefs offer inventive recipes, such as tamal gnocchi, masa waffles, and shrimp and masa grits-to inspire new ways of relating to this timeless, dynamic food.
Review Highlights + -
Mas Masa. It’s about time.
I’ve been totally immersed since I got my copy of Masa, Techniques,Recipes and Reflections on a Timeless Staple. Information is delivered in a very accessible way. The accompanying photos are beautiful. It may be more than I ever thought I needed to know about corn and it’s connection to my heritage and family customs ... Thank You Jorge, I’m grateful for this book.
— Luis M.
Revealing, detailed, delicious and easy
I couldn’t be more excited to use this as my masa bible.
— Victoria C.