Nixtamal: A Guide to Masa Preparation in the United States
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Masienda is a California-based company that works with farmers in the US and Mexico. They are particularly known for the quality of their corn products
This small book is dedicated to supporting cooks who are passionate about preparing their own dried corn for use in an array of dishes. Nixtamal refers to corn kernels which have been treated with an alkaline solution. These may be cooked whole, as in posole or hominy, or ground for use in many forms, including tortillas. The process is thousands of years old and can be as varied as the experienced cooks who make perform it, who also know how to respond to factors such as the age of the corn and its starch levels.
Nixtamal is concise (48 pages), serious, and practical guide to creating the namesake mixture, as well as to using it. With contributions from chefs and cooks such as Sean Brock, Carlos Salgado, and Daniella Soto-Innes it showcases the versatility of a venerable food.
Paperback. Color photographs throughout.
If this book has sold out, you might be interested in Masa, the author's deeper dive into the subject matter.
