Chronicle Books Masa

I’ve wanted to learn to make fresh tortillas for many years but thought it would be too difficult and time consuming. Turns out to be quite easy and rather quick. After only 2 or 3 attempts I am turning out 2 types of picture-perfect tortillas. Masa by Jorge Gaviria explains in plain language the many different types of tortillas, how to use them, and how to make them all. There is also a detailed description of what masa is and how it is made. There’s a lot more that I haven’t read yet - I’m too busy making the best tasting tortillas I’ve ever had!

What can I say. Everything you will ever need to know about Masa in one tome. Well writen and edited and richly illustrated. Totally worth the money for the hardcover. I tend to only purchase cookbooks in print and this one is a winner. Totally. Delivery was amazingly fast...you will need to source organic dent corn...it is available in BC and ON so far, but shipping can be brutal depending on where you live so keep looking. Cal is cheap and plentiful as are corn mills. No excuses not to have fresh corn tortillas!

fantastic book

I've been trying to get a better understanding of Masa for over a decade - ever since I researched ancient Aztec cooking techniques for my own book on creative cooking. Masa answered all my questions and more.This book contains exactly what it says on the cover - techniques, recipes and reflections on the timeless staple that is masa. The book covers everything you could possibly want to know about masa. Not only how to make it, but more importantly, what to make from it.I don't understand the reviews that complain that there aren't enough recipes in there. I've been able to make amazing tortillas, tacos, tostadas, totopos, pozole and chochoyotes using the techniques and recipes in this book. I've attached photos of some of them.Definitely among the best 5 books I bought this year. I can strongly recommend it to anyone wants to learn how to make their own tortillas (and much more) from scratch.

There are a lot of complaints here about a lack of recipes, but this is a book about how to make different types of masa for different recipes. It doesn't have a recipe for aperpas or papusas but it has a page for dozens of dishes that use masa and it tells you how to prepare the masa for those dishes. You'll have to look up recipes for fillings and toppings elsewhere because this is a 270 page book on masa. It really is a great book that goes into a lot of detail and offers lots of tips for troubleshooting common problems.