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

Description

A James Beard Award Nominee, National Bestseller and Best Cookbook of 2022 from Los Angeles Times, Food and Wine, The Washington Post, San Francisco Chronicle, NPR, and Saveur.

MASA is your guide to making authentic, high-quality masa from scratch and cooking with it in your home kitchen.

It’s time to learn the way to a perfect taco, and it all starts with the masa. Like sourdough before it, craft masa is on the brink of a global culinary movement. Jorge Gaviria’s company, Masienda, has become a proxy message board at the center of the swelling masa conversation and with this cookbook he completes the story of how to create this special building block from scratch.