Masa: Techniques, Recipes, and Reflections on a Timeless Dough by Jorge Gaviria is a deep dive into the heart of Mexican cooking—masa. This book explores the versatility of masa, the dough made from corn, which is the foundation for many traditional dishes like tortillas, tamales, and tamales. Gaviria provides detailed instructions on how to make masa from scratch using nixtamalized corn, offering both practical tips and cultural insights along the way. With recipes ranging from the familiar to the innovative, Masa not only teaches the technique behind this essential ingredient but also celebrates the traditions and flavors that have been passed down through generations.
