Masa

Techniques, Recipes, and Reflections on a Timeless Staple

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Pub Date 13 Sep 2021 | Archive Date 12 Sep 2022

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Description

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.

Brimming with history, replicable techniques, and reflections from masa authorities, including third-generation tortillerxs and acclaimed chefs, 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 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.


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...


Marketing Plan

- Preorder campaign with significant incentive (Molinito, valued at $1700)

- Signed Book Plates available upon request for indie booksellers (5+ or more)

- Pop-Up Events in Los Angeles, New York, San Francisco, Chicago, Houston, (pandemic-status dependent)

- Consumer, trade, and social media advertising campaign targeting culinary, sustainability, Latinx, and farming bloggers

- Major Culinary Award Potential: IACP, James Beard, Gourmand

- Publicity Targets: CBS The Dish, NPR Splendid Table, Bon Appetit, Food & Wine, NYT, WSJ, Eater

- Author is based in Los Angeles

- Preorder campaign with significant incentive (Molinito, valued at $1700)

- Signed Book Plates available upon request for indie booksellers (5+ or more)

- Pop-Up Events in Los Angeles, New York...


Available Editions

EDITION Hardcover
ISBN 9781797209920
PRICE $35.00 (USD)

Available on NetGalley

NetGalley Shelf App (PDF)
Download (PDF)

Average rating from 13 members


Featured Reviews

This book tells us the history of masa and then gives recipes with some beautiful pictures to show off the can be created. Makes me want to try many of the recipes.

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I want to thank Netgalley and the author for gifting me the ebook. Great book with easy looking recipes. Can't wait to try.

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This is an interesting book full of history and facts about masa. You can learn a lot about this versatile ingredient and there are great recipes you can try out.

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This is one of those books where hundreds of years from now you hope a copy of it still exists to teach about this priceless way of cooking that was used for thousands of years and is close to being lost forever. It's packed with everything to know about masa -- its history, how to prepare it, the science behind it, and loads of authentic recipes with photos. It's very hard to find this information these days. I know -- I've looked in the past and had to do so much digging. This book -- and the modern farmers and companies who are offering traditional ingredients once more -- can help preserve true masa cooking. This is a fantastic resource that the world needs.

I read a temporary digital ARC of this book for review.

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Amazing detailed history and exploration of masa. There are some recipes, but mostly just a list of all the different ways to use masa. This is the book for you if you want to make your own corn tortillas.

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#OnMasa #NetGalley

This book kinda broke my brain. From the anatomy of corn, learning of nixtamalization, learning a what is a comal, this book goes way beyond my expectations and frustrations of me using my tortilla press. The complexities of what seems like a simple ingredient used by many cultures was incredibly fascinating and Jorge Gaviria's passion shows through in this book. While I have a creative background, it would never occur to me to color masa for beautiful rainbow tortillas. Or ceremonial tortillas that are customary among the Otomi people with handcarved wooden stamps. Including histories, recipes beyond the tortilla, and gorgeous photos, I really enjoyed Masa and will attempt to expand my own tortilla making (basic at best) skills in appreciation of such an amazing ingredient.

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Wow! This book is stunningly beautiful. It's so much more than a cookbook. I could see it stacked with other books on my coffee table. The photos are exquisite and the high level of detail and research that went into this book is clear. Every thing you could ever want to know about Masa is included in this book, including recipes.

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The author discusses the history of Masa, the widespread uses of masa, and how many varieties of corn are processed as masa. The various tools for grinding corn into masa are explained as well as the cast iron presses and frying pans that are used to make tortillas.

There are recipes that include making masa from scratch by boiling the corn, adding calcium hydroxide, then grinding the corn and mixing it with water and frying the masa.

There are also recipes that use masa, flour, water, coconut oil and baking powder.
You will also find recipes for gorditas, molotes, panuchos, hard shelled tacos, and puffy tacos.

Enjoy learning how to make authentic Mexican food for your family and friends!

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I appreciated both the author's passion for the subject as well as the inclusive invitation for all cultures to 'make this food personal'. to their individual culinary traditions Having listened to my adopted grandmother's stories of her childhood in rural Mexico where her mother would prepare fresh masa each morning I was inspired to learn more about traditional methods. The process of making masa from scratch was an interesting read, but the process may be a bit daunting for the average home cook so I appreciated that recipes still offered notes on using masa harina. This detailed history of masa will appeal to anyone who enjoys reading food histories and learning about the cultural significance of traditional foods or the farm to table movement.

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This was a fascinating book on Masa the pictures are great and the history and techniques were very well written. I highly suggest this book if you are interested in cooking with Masa it is an excellent resource.

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This is a serious indepth look into masa on par with J Kenji Lopez the Food Lab.

Goes behind the science from growing and harvesting to making of masa. A good gift for a food historian.

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This book is an overwhelming history of the techniques and usage of making masa from scratch. I was very impressed by all the out of the box things you can do with masa and masa harina. Reading this book might actually give me the push to make my own tortillas!

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This a very extensive manual of how to make Masa, including plenty of history and cultural stories. You can buy a bag of Masa int eh store, but this goes through the entire process including picking the right corn and adding the alkaline soak. There are plenty of good recipes in the last third of the book. The pictures of all the various shapes are enchanting and look so delicious.

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