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MASA Recipes Cookbook by Jorge Gaviria | Mexican Cookbook
MASA: Techniques, Recipes and Reflections on a Timeless Staple

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. 

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Details+
• Published by Chronicle Books
• 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.

Dive Deep Into Masa

With recipes for traditional masa shapes from arepas to tostadas, as well as inventive modern masa applications like Masa Samosas, Masa Harina Waffles, and Shrimp and (Masa) Grits, MASA is a jumping off point for relating to this timeless, dynamic food. Head to our YouTube channel to cook alongside Jorge as he demonstrates some of his favorite recipes from the book.

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“MASA is an informative, instructive, beautiful book that makes the ancient new again and the ubiquitous something special.”

Gustavo Arellano, Los Angeles Times

“MASA is the book I’ve been wanting for decades."

Rick Bayless

“Like all of us, each grain of corn is unique but is also part of its own generational identity. Jorge understands the value of corn and the chain from which it emerges. MASA is an essential tribute to this connection.”

Enrique Olvera