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Jorge Gaviria reveals the secrets behind masa in cookbook

Click here to read recipes from the book.

Jorge Gaviria talks about his cookbook, “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.

This article was originally published on WBUR.org.

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