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

by Jorge Gaviria, Graydon Herriott (Photographer)

Purchased directly from the publisher, authorized distributor, or author. Never used. Professionally spiraled and resold by sweetHome books. Sweethome Books is not necessarily affiliated with, endorsed by, or authorized by the publisher, distributor, or author.

Genres: Cookbooks, Food, Cooking, Nonfiction, Reference, Culinary

272 pages, Hardcover

Published September 13, 2022

Reviews

[Alicia Bayer · Rating 5 out of 5]

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.

[Karen Hancock · Rating 5 out of 5]

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.

[Sylvia · Rating 5 out of 5]

This is a well-written book on the history of masa in Mesoamerica along with an introduction to how to make your own masa and a variety of recipes. It is obvious that Jorge Gaviria has a passion for heirloom corn and the ancient techniques to get the most out of this food staple. He's inspired me to keep learning. I've made tortillas before using Maseca. They are good, but nothing compared to nixtamalizing the corn myself to make masa. Like milling your own grain, or burr grinding your own coffee, this takes the flavor to a whole new level. If you are not up to going through the nixtamalization and grinding process, the masa harina from Masienda is also very good.

[Charles Eldridge · Rating 5 out of 5]

Utterly fascinating. An informative, well written, and engaging history of masa combined with recipes and explanations on all the different styles of preparing masa. I’m excited to try my hand at the preparation for all the different meals…and have a greater understanding of so many of the offerings from my favorite Mexican food restaurants.

[Honest Mabel · Rating 4 out of 5]

it’s really good

The formatting could be better especially digitally. But the information is amazing. I read almost everything until it became more focused on how to make it from home from scratch. I don’t need all that so I could skip over quite a bunch of stuff once I read the how-to original and got an appreciation. But I have no fresh grinder near me and we don’t eat nearly enough to warrant it. Although I would so buy the Molinito if I could justify $2000 for it.

[Nancie Lafferty · Rating 5 out of 5]

Wonderful and beautiful exploration of masa, from history of corn through development of masa and its history and on into uses of masa, how to prepare your own and terrific recipes for many variations of tortillas and not-exactly tortillas. This book is well-researched and written with love.

[Heather B · Rating 5 out of 5]

This is a very technical book with history and some recipes thrown in. The first half of the book is all history, techniques, and reflection on corn/masa before it gets to the recipes. If you enjoy reading cookbooks and have an interest in the complete process of nixtamalization it's definitely worth the read.

[Dray · Rating 5 out of 5]

What a glorious book. A wide angle lens view of tortillas and all their cousins, uncles, twice removed etc. who knew there was so much to know? Really a deep dive into a staple food. Well written, respectful, and increased my understanding of all things masa. Bravo!

[David · Rating 4 out of 5]

I now know more about masa and tge nixramalzation of corn than I ever thought I would. While the writing is not the best, sometimes it is surprisingly touching in an intimate way; anyhow, it's a cookbook and food book, not fine literature. Nosrat's food book I just read spoiled me a bit.
I'm really glad this book was written. It's hard to find information in the technicalities of cooking with (and making) masa, not to mention finding, or even knowing about, recipes for foods that are for the most part confined to small areas of rural Mexico and Latin America. While I probably won't be rushing out and buying masa grinding machinery anytime soon, this book gave me ideas on how to incorporate masa into my cooking arsenal.

[Rosa · Rating 4 out of 5]

A comprehensive exploration of masa that emphasizes its history, science, and cultural importance, rather than simply offering recipes. The section detailing how Maseca, a major masa harina producer, entered into an agreement with the Mexican government under President Carlos Salinas de Gortari—and how this impacted traditional nixtamalization practices, leading to a decline in artisanal methods—was particularly fascinating.

[Ann Hupe · Rating 4 out of 5]

Talk about all you could ever want to know about corn, masa, and everything else involved. I didn't know that we humans were so dependent on corn, and corn heavily dependent on us. If anything should happen to us humans, corn would become extinct!

Extreme details on every single cotton-pickin' step on masa production. I only hope the recipes are worth it.

[Burat · Rating 5 out of 5]

A very fun and informative book, with accessible recipes after all the background and history. I would have loved more information on the early history of masa and the nixtamalization process - it basically fed an entire continent of indigenous civilizations and some ethnographic information would have been really cool.

[Diane C. · Rating 5 out of 5]

This is not just a book with a brief preface and info about Masa, and then tons of recipes. It is a comprehensive look at masa and the corn it derives from, past, present and future, by Jorge Gaviria who networks internationally to provide ancestral and artisanal corn for masa, through his company Masienda. Use it as a reference and for it's recipes, it's one I'll purchase.

Recommend!

[Laney Estel · Rating 4 out of 5]

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!

[H · Rating 3 out of 5]

The writing is weak, but some of the recipes are decent and the section describing the different shapes is good. There was a lot of self hype which I’m not fond of but I find that is pretty typical of the genre these days.

[Betty · Rating 4 out of 5]

I enjoyed reading about the history of Masa. I doubt that I'll ever make my own masa, but the process of nixtamalizing is interesting. It surprised me to find out how many different uses there are for masa. I'm planning to branch out from basic tortillas and quesadillas.

[Ian · Rating 4 out of 5]

While I do appreciate the brief history and the basic masa recipes, I feel like it should have covered the future and the alternatives to corn masa harina VS almond harina and others.

Maybe that’s a different book?

[Brett's Books · Rating 4 out of 5]

Interesting overview of the history of corn and masa; whilst also being a treatise on the modern industry of tortilla production. For those interested in such subjects, it is a definite recommend. This book is not the best "how to guide" for home chefs to make tortillas.

[Abner · Rating 4 out of 5]

All to make an even better tortilla. Now to nixtamalize my own corn and grind my own masa. :)

[KathleenB · Rating 3 out of 5]

Lots of specific detail in chemistry. Good for major gerks and people who already know what they're doing. Virtually no info/recipes for stuff to put in or on masa based things.

[Melissa · Rating 5 out of 5]

This felt like such a love letter to Mexican culture.

[Evan · Rating 4 out of 5]

I spent a lot of time thinking about how to review this one.

On the one hand, it is a PHENOMENAL resource that goes into the science, history, and process of making masa.
On the other, it's not the most practical book. I'm loathed to call it a "cookbook."

It's beautifully illustrated and it would be easy to follow IF I had all the necessary ingredients and equipment.
Unfortunately, neither the ingredients nor the equipment are common, accessible items. I may purchase them one day, but I don't have it in my budget right now. I skipped to the recipes in hopes of finding meals, but instead, I just found a bunch of tortillas and other bread products that use different masa (based on the process in the first part of the book). There weren't even any accompaniments. I satisfied myself with just reading the informative parts, which is why I'm giving the book four stars. Some may find the information boring but I enjoyed it. I would not recommend this book for something trying to figure out what they want to cook, though. Choose another book. Right now I'm focused on actually cooking, not just processing flour. I do plan to read the book again when I'm ready to process masa.

[Joni Owens · Rating 4 out of 5]

I found this so informative! I had no idea besides Masa is very yummy. Now I know so much more though yummy is still tops.

[roxi Net · Rating 4 out of 5]

#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.

[allie_rambles · Rating 5 out of 5]

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.

[Trena · Rating 5 out of 5]

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.

Thank you to NetGalley and Chronicle Books for providing me an Advanced Reader Copy.

[Soelo · Rating 4 out of 5]

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.

[Witch-at-Heart · Rating 5 out of 5]

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.

[Jeff Heuer · Rating 4 out of 5]

An essential masa resource! The first comprehensive English language resource on the history, science, and technique of using masa for a broad variety of applications. I appreciated the inclusion of modern masa recipes by current influential chefs, in addition to the more classic recipes preceding.

[S Tondra · Rating 4 out of 5]

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.