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Masa: Techniques, Recipes, and Reflections on a Timeless Staple by [Jorge Gaviria, Graydon Herriott]

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Masa: Techniques, Recipes, and Reflections on a Timeless Staple Kindle Edition

4.6 out of 5 stars 121 ratings

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Review

"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. Maíz 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. Jorge understands corn like no one else-from the small farms all the way to its brilliant transformation into masa, the staple that has nourished and inspired civilizations for millennia. Jorge offers a thorough catalog of traditional masa preparations, but it’s the modern recipes he has included from our new generation of chefs that clearly announce masa’s place as one of the greatest ingredients the world has known." -Rick Bayless, chef, restaurateur, and bestselling author

"An informative, instructive, beautiful book that makes the ancient new again and the ubiquitous something special."
-Gustavo Arellano, LA Times and author of Taco USA: How Mexican Food Conquered America

"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 --This text refers to the hardcover edition.

About the Author

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. --This text refers to the hardcover edition.

Product details

  • ASIN ‏ : ‎ B09ZNZGQ7M
  • Publisher ‏ : ‎ Chronicle Books LLC (24 May 2022)
  • Language ‏ : ‎ English
  • File size ‏ : ‎ 93530 KB
  • Text-to-Speech ‏ : ‎ Enabled
  • Screen Reader ‏ : ‎ Supported
  • Enhanced typesetting ‏ : ‎ Enabled
  • X-Ray ‏ : ‎ Enabled
  • Word Wise ‏ : ‎ Not Enabled
  • Print length ‏ : ‎ 272 pages
  • Page numbers source ISBN ‏ : ‎ 1797209922
  • Customer Reviews:
    4.6 out of 5 stars 121 ratings

About the authors

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Customer reviews

4.6 out of 5 stars
4.6 out of 5
121 global ratings

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Top reviews from other countries

Mexico Cooks!
3.0 out of 5 stars MASA, el libro
Reviewed in Mexico 🇲🇽 on 4 October 2022
Verified Purchase
kcwcc
5.0 out of 5 stars This is a great book. Period.
Reviewed in Canada 🇨🇦 on 4 January 2023
Verified Purchase
Amazon Customer
5.0 out of 5 stars Pleasantly surprised
Reviewed in Sweden 🇸🇪 on 3 December 2022
Verified Purchase
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Amazon Customer
5.0 out of 5 stars Pleasantly surprised
Reviewed in Sweden 🇸🇪 on 3 December 2022
I've been trying to get a better understanding of Masa for over a decade - ever since I researched ancient Aztec cooking techniques for my own book on creative cooking. Masa answered all my questions and more.
This book contains exactly what it says on the cover - techniques, recipes and reflections on the timeless staple that is masa. The book covers everything you could possibly want to know about masa. Not only how to make it, but more importantly, what to make from it.

I don't understand the reviews that complain that there aren't enough recipes in there. I've been able to make amazing tortillas, tacos, tostadas, totopos, pozole and chochoyotes using the techniques and recipes in this book. I've attached photos of some of them.

Definitely among the best 5 books I bought this year. I can strongly recommend it to anyone wants to learn how to make their own tortillas (and much more) from scratch.
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Emanuel Hult
5.0 out of 5 stars Absolutely marvelous book!
Reviewed in Sweden 🇸🇪 on 16 November 2022
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Amazon Customer
5.0 out of 5 stars Great book.
Reviewed in Canada 🇨🇦 on 12 January 2023
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