Written by Masienda founder Jorge Gaviria with input from food scientists, academics, corn breeders, journalists, tortilla artisans, third-generation tortilleria owners and home cooks, Masa reveals the history and science behind masa as well as the replicable techniques and tools for making your own masa at home.  In addition to teaching how to make masa from dried corn kernel to fully realized dish, this book shows cooks how to use masa in 50 base recipes for tortillas, pozole, tamales, and more, empowering chefs of any level to think creatively and adapt recipes confidently for their own use.