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.