30 DAYS OPEN PURCHASEJorge Gaviria runs Masienda and has spent years making nixtamalization comprehensible to people outside Mexico, which is a narrower niche than it really ought to be. The book covers corn varieties, the lime treatment, the grinding, and what actually separates real masa from the powder most people use. It's been praised pretty much everywhere and was named book of the year by an uncomfortably large number of American editorial boards. One subject, treated exhaustively, a format that should show up more often.
Format: Hardcover
Number of pages: 240
Language: English
First published: 2022
