This segment was rebroadcast on Aug. 15, 2023. Click here for that audio.
Jorge Gaviria talks about his new "Masa: Techniques, Recipes, and Reflections on a Timeless Staple," which tells the history and science behind masa — the corn dough used to create tortillas, tamales, and many other foods — and includes recipes. Gaviria is the founder of Masienda.
Book excerpt: 'Masa'
By Jorge Gaviria
Table tortilla masa
Masa harina waffle and white chocolate chip cookie recipes from "Masa"
Masa corn dog
Text copyright © 2022 by Jorge Gaviria. Photographs copyright © 2022 by Graydon Herriott.
This segment aired on November 11, 2022.