Masa

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.

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

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.

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.

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.

#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.

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.

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!

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.

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.

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.

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!

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.

Thank-you NetGalley and Chronicle Books for the chance to review this ARC.

After reading this, I can say that this is very close to my heart.
I'm Mexican so I grew up with this.
Grew up with my grandma making tortillas a la mano over the stove at all hours of the day.
Grew up going to the corn fields and picking corn cobs. I even help grind them with the molino.
So seeing this on paper and handled with such love and respect bring me so much joy.

I loved seeing all the different types of maiz and the different types of tortillas.
What takes this cookbook to the next level are the images they really captured the culture and it was such a lovely thing to see.

They say that the more you learn about a subject, the more interesting it becomes. That is certainly the case with Masa: Techniques, Recipes, and Reflections on a Timeless Staple. The first few chapter focus on history, uses, and even making your own masa from corn. While this is actually fascinating, what comes next is the recipes using masa, and they are worth making.

Of course there are step-by-step instructions for mixing the masa for making tortillas, along with beautiful photographs so both beginning and advanced cooks can successfully make beautiful tortillas. Who knew that so many diverse dishes could be made with simple masa, which, incidentally doesn’t need to be made from scratch – it can be purchased ready-made at Latin grocery stores, as well as the masa flour in regular grocery stores on the Latin aisle.

This cookbook includes everything you ever wanted to know about masa, and much, much more. Unfortunately, however, the cookbook doesn’t include recipes for fillings and toppings; it has suggestions, but you are on your own for preparing toppings such as picadillo, roasted meats, etc. For anyone serious about using masa to make tortillas, appetizers, and Latin-type dishes from all over the world, it is a “must have” book.

All told, this book belongs on the cookbook shelf of any serious cook who wants to learn and plans on cooking dishes from Latin countries.

Special thanks to NetGalley for supplying a review copy of this book.

Just what the title says! Its all about Masa. This is the DEFINITIVE guide to make your own masa. You can start with the corn and go from there with all the tips and tricks! After the masa guide, it provides lots of options for shaping different shapes of masa... think tostadas, tacos, gorditas, tlayudas.. and many I have never heard of. This section, though, could give more options on what to actually do with these shapes once you make them.. kind of a glaring omision. Also.. there is modern masa section, whch is the only section that is proper recipes... think masa corn dogs, masa waffles etc. I will definately be buying this book!