Masa

(Hardback)

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Description

ON MASA is the first definitive guide to making authentic, high-quality masa from scratch and cooking with it in your home kitchen. Brimming with history, replicable techniques, and reflections from masa authorities, including third-generation tortillerxs and acclaimed chefs, ON MASA reveals the beauty and longstanding traditions behind this elemental staple. In addition to teaching how to make masa from dried corn kernel to fully realized dish, this book also shows you how to use masa in 50 base recipes for tortillas, pozole, arepas, and more, empowering cooks of any level to think creatively and adapt recipes confidently for their own use. In addition, 10 well-known chefs offer inventive recipessuch as tamal gnocchi, masa waffles, and shrimp and masa gritsto inspire new ways of relating to this timeless, dynamic food. Like sourdough before it, craft masa is on the brink of a global culinary movement. Here is the definitive authority: The first ever and the only book youll ever need on masa.

Reviews

"Taco people rejoice" --Architectural Digest

"Masa" is more than the essential history and record of an ingredient, it's a gateway to exploration that allows Mexican culture's arguably most important food to live and breathe in a new way for generations of cooks to come." --LA Times

"After reading this book, I have to agree----masa is an underrated miracle." --NPR

"A thorough look at one of the world's staple foods while making the cases for several exciting modern applications. The only hard part will be deciding whether to make memelas or flautas for dinner." --Food Wine

"The definitive guide to making high--quality masa from scratch has finally arrived." --Outside Magazine

"A compelling read" --The New York Times

"With captivating storytelling and bold, immersive photography from the Graydon Herriott team, it's both an informative and transportive book." --Epicurious

"A critical deep dive into an ingredient that's an essential part of the culture of millions of people north and south of the Mexico--U.S. border. It's also a lesson in how one food can shape generations of people." --The Washington Post

"This delectably designed photographic recipe collection dedicated to all things corn flour emphasizes both tradition and cutting--edge technique" --The Strategist

"Masa is the book I have been longing for since I made my first trip across the border and tasted a freshly made tortilla from corn ground by hand. Maz is the backbone of Mexican cuisine, and Masa tells its story and elevates its status while making it accessible to the home cook." --Rick Martinez, chef and author of Mi Cocina

"Jorge Gaviria has been a pioneer in spreading the delicious gospel of freshly made masa, and Masa is a wonderfully personal and wide--ranging guide to its world. Here are its historical ups and downs, the remarkable process that creates it from dry corn, and recipes from across the Americas that show off its versatility and unique flavor." --Harold McGee, author of On Food and Cooking and The Curious Cook

"It's hard to believe that masa, the ubiquitous, delicious, and foundational dough had yet to receive its closeup until now. From organic tacos to tamales and pupusas to arepas, Jorge connects diverse cultures and traditions to create this beautiful and definitive guide to a staple we all know and love." --Alice Waters, chef, restaurateur, author, and owner of Chez Panisse

"Masa is the book I've been wanting for decades." --Rick Bayless, chef, restaurateur, and bestselling author

"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, chef and owner of Pujol and Cosme, and author of Tu Casa Mi Casa

"Masa proves its mass appeal in this comprehensive and terrific guide." --Publishers Weekly

Author Bio

Jorge Gaviria is the founder of Masienda, a resource and supplier of high-quality masa and masa products. Jorge trained at top restaurants, including Maialino and Blue Hill at Stone Barns, before founding his company in 2014. He has been recognized by top international press outlets for his work and was awarded Forbes 30 Under 30 for food and wine in 2017. He lives in Los Angeles.