关于玛萨 技术 食谱和对主食的思考 英文原版 Masa Techniques Recipes on a Staple Jorge Gaviria Masienda
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作者Jorge Gaviria Masienda
出版社Chronicle Books
ISBN9781797209920
出版时间2022-04
印刷时间2022-04
印数1千册
装帧精装
开本18开
纸张轻型纸
页数240页
字数1千字
定价263元
上书时间2024-12-02
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基本信息
Format Hardback | 240 pages
Dimensions 254 x 184mm
Publication date 18 Aug 2022
Publisher Chronicle Books
ISBN10 1797209922
ISBN13 9781797209920
页面参数仅供参考，具体以实物为准
书籍简介
《MASA》是你从头开始制作正宗的、高质量的食谱，并在你的家庭厨房用它进行烹饪的指南。
是时候学习制作美味玉米饼的方法了，而这一切都要从麻酱开始。就像之前的酸面团一样，手工麻酱正处于全球烹饪运动的边缘。Jorge Gaviria的公司，Masienda，已经成为膨胀的麻酱对话中心的代理留言板，通过这本烹饪书，他完成了如何从头开始创造这种特殊建筑材料的故事。
《MASA》充满了历史性技术，以及来自麻酱的专业技术，包括第三代麻酱制作者和知名厨师的思考，揭示了这种基本主食背后的美和悠久的传统。除了教授如何将麻酱从干玉米粒制作成完整的菜肴外，本书还向厨师展示了如何将麻酱用于50种玉米饼、波佐莱饼、塔马莱饼等的基础食谱，使任何水平的厨师都能创造性地思考，并自信地将食谱改编为自己使用的食谱。
此外，十位知名厨师提供了创造性的食谱，如玉米团子、马萨华夫饼、虾和马萨糁，激发了与这种永恒的、充满活力的食物相关的新方法。
玉米饼无处不在。多年来，作为常见的麻酱应用，玉米饼在美国的消费量已经超过了汉堡包，其配套的调味品莎莎酱已经超过了番茄酱，成为美国的主要调味品。
无尽的晚餐灵感：本书提供了广泛的食谱，从传统的基础菜--玉米饼、Pupusas和Arepas到创造性的菜，如蓝色玛萨酸面包、Tamal Gnocchi以及虾和玛萨糁。
马萨大师。Jorge Gaviria是Masienda的创始人，Masienda是高质量玛萨和玛萨产品的资源和供应商。豪尔赫-加维利亚在成功地处理了数以万计来自家庭厨师的咨询后，写下了MASA，内容包括从设备到理想的烹饪温度，以及如何防止玉米饼在重新加热时散开，均有介绍。
MASA is your guide to making authentic, high-quality masa from scratch and cooking with it in your home kitchen.
It's time to learn the way to a perfect taco, and it all starts with the masa. Like sourdough before it, craft masa is on the brink of a global culinary movement. Jorge Gaviria's company, Masienda, has become a proxy message board at the center of the swelling masa conversation and with this cookbook he completes the story of how to create this special building block from scratch.
Brimming with history, replicable techniques, and reflections from masa authorities, including third-generation tortillerxs and acclaimed chefs, 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 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.
In addition, ten 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.
TORTILLAS ARE EVERYWHERE: For years now, tortillas, the most common masa application, have outpaced the consumption of hamburger buns in the United States, and their companion condiment, salsa, has outsold ketchup as the nation's leading condiment.
ENDLESS DINNER INSPIRATION: This book features a wide range of recipes from the traditional basics—Tortillas, Pupusas, and Arepas—to the inventive, like Blue Masa Sourdough Bread, Tamal Gnocchi, and Shrimp and Masa Grits.
THE MASTER ON MASA: Jorge Gaviria is the founder of Masienda, a resource and supplier of high-quality masa and masa products. Jorge Gaviria wrote MASA after successfully working through tens of thousands of inquiries from home cooks on everything from the best equipment to ideal cooking temperatures to how to prevent a tortilla from falling apart during reheating.
作者简介
Jorge Gaviria是Masienda公司的创始人，该公司是高质量麻酱和麻酱产品的资源和供应商。豪尔赫在2014年创建他的公司之前，曾在高级餐厅接受培训，包括Maialino和Blue Hill at Stone Barns。他的工作得到了国际媒体的认可，并在2017年被授予《福布斯》食品和葡萄酒领域 "30岁以下30人 "称号。他住在洛杉矶"。
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."
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