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

(Author) (Photographer)

Product Details

$35.00  $32.55
Chronicle Books
Publish Date
7.52 X 10.22 X 1.07 inches | 2.21 pounds

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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.


"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