Masa
Seiten
2022
Chronicle Books (Verlag)
978-1-7972-0992-0 (ISBN)
Chronicle Books (Verlag)
978-1-7972-0992-0 (ISBN)
A National Bestseller and Best Cookbook of 2022 from Los Angeles Times, Food and Wine, The Washington Post, San Francisco Chronicle, NPR, and Saveur.
ON MASA is the first definitive guide to making authentic, high-quality masa from scratch and cooking with it in your home kitchen. Brimming with history, replicable techniques, and reflections from masa authorities, including third-generation tortillerxs and acclaimed chefs, ON MASA reveals the beauty and longstanding traditions behind this elemental staple.
In addition to teaching how to make masa from dried corn kernel to fully realized dish, this book also shows you how to use masa in 50 base recipes for tortillas, pozole, arepas, and more, empowering cooks of any level to think creatively and adapt recipes confidently for their own use. In addition, 10 well-known chefs offer inventive recipes - such as tamal gnocchi, masa waffles, and shrimp and masa grits - to inspire new ways of relating to this timeless, dynamic food.
Like sourdough before it, craft masa is on the brink of a global culinary movement. Here is the definitive authority: The first ever and the only book you'll ever need on masa.
ON MASA is the first definitive guide to making authentic, high-quality masa from scratch and cooking with it in your home kitchen. Brimming with history, replicable techniques, and reflections from masa authorities, including third-generation tortillerxs and acclaimed chefs, ON MASA reveals the beauty and longstanding traditions behind this elemental staple.
In addition to teaching how to make masa from dried corn kernel to fully realized dish, this book also shows you how to use masa in 50 base recipes for tortillas, pozole, arepas, and more, empowering cooks of any level to think creatively and adapt recipes confidently for their own use. In addition, 10 well-known chefs offer inventive recipes - such as tamal gnocchi, masa waffles, and shrimp and masa grits - to inspire new ways of relating to this timeless, dynamic food.
Like sourdough before it, craft masa is on the brink of a global culinary movement. Here is the definitive authority: The first ever and the only book you'll ever need on masa.
Jorge Gaviria is the founder of Masienda, a resource and supplier of high-quality masa and masa products. Jorge trained at top restaurants, including Maialino and Blue Hill at Stone Barns, before founding his company in 2014. He has been recognized by top international press outlets for his work and was awarded Forbes 30 Under 30" for food and wine in 2017. He lives in Los Angeles."
| Erscheinungsdatum | 01.09.2022 |
|---|---|
| Zusatzinfo | Unjacketed hardcover, 2-piece case with Wibalin and foil stamping, Full-color photographs throughout |
| Verlagsort | San Francisco |
| Sprache | englisch |
| Maße | 254 x 184 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| Schulbuch / Wörterbuch ► Lexikon / Chroniken | |
| ISBN-10 | 1-7972-0992-2 / 1797209922 |
| ISBN-13 | 978-1-7972-0992-0 / 9781797209920 |
| Zustand | Neuware |
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