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Jorge Gaviria

Jorge Gaviria is the founder and CEO of Masienda, a company dedicated to sourcing heirloom corn from small Mexican farms. He is the bestselling author of Masa, a 2023 James Beard Award nominee, a cookbook exploring the history, science, and techniques behind masa. Based in Los Angeles, he studied at New York University and has been recognized by Forbes as a food entrepreneur.
On LuvemBooks, we've reviewed Masa.
1
Books Reviewed
Cover of Masa: Techniques, Recipes, and Reflections on a Timeless Staple
Masa: Techniques, Recipes, and Reflections on a Timeless Staple

4.7/5

reader rating · 368 ratings

Jorge Gaviria's Masa: Techniques, Recipes is a national bestseller and James Beard Award–nominated cookbook from Chronicle Books that functions as both a comprehensive technical manual and a cultural history of masa, the nixtamalized corn dough at the heart of Mesoamerican cooking. Drawing on input from food scientists, academics, corn breeders, tortilla artisans, and home cooks, Gaviria — founder of heirloom corn supplier Masienda — guides readers from dried kernel to finished dish across 50 base recipes and 28 masa "shapes.Named a Best Cookbook of 2022 by Food & Wine, The Washington Post, the San Francisco Chronicle, NPR, and Saveur, and recognized as a 2023 IACP Award Finalist, it is a landmark work in the genre. This review assesses the book's content, structure, and published critical reception — not a kitchen test.

Reviewed May 1, 2026

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Authors Like Jorge Gaviria
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Emily Meggett

Cooking & Food

Emily Meggett was an American Geechee-Gullah community leader, chef, and author who co-wrote Gullah Geechee Home Cooking: Recipes from the Matriarch of Edisto Island in 2022.

1 book reviewed
Gullah Geechee Home Cooking: Recipes from the Matriarch of Edisto Island
Michael Greger

Michael Greger

Cooking & Food
Science & Nature

**Michael Herschel Greger** is an American physician, author, and speaker on public health issues, best known for his advocacy of a whole-food, plant-based diet and his opposition to animal-derived food products.

3 books reviewed
How Not to Diet: The Groundbreaking Science of Healthy, Permanent Weight Loss
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The How Not to Die Cookbook: 100+ Recipes to Help Prevent and Reverse Disease
Gene Stone

Gene Stone

Cooking & Food
Science & Nature

Gene Stone is an American writer and editor known for his books on animal rights and plant-based food..

3 books reviewed
How Not to Die: Discover the Foods Scientifically Proven to Prevent and Reverse Disease by Michael Greger and Gene Stone
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Forks Over Knives
J. Kenji López-Alt

J. Kenji López-Alt

Cooking & Food
Science & Nature
J. Kenji López-Alt’s The Food Lab shares a science-first approach to cooking, breaking down techniques to explain why they work before presenting recipes.
1 book reviewed
The Food Lab: Better Home Cooking Through Science
Yotam Ottolenghi

Yotam Ottolenghi

Cooking & Food
Science & Nature

Yotam Assaf Ottolenghi is an Israeli-born British chef, restaurateur, and food writer.

1 book reviewed
Ottolenghi Flavor: A Cookbook
I

Ixta Belfrage

Cooking & Food
Science & Nature

Ixta Belfrage is a cook and food writer whose style draws on her family's Brazilian, Italian, and Mexican heritage. She taught herself to cook, ran a catering company, and spent five years at Yotam Ottolenghi's Test Kitchen. She co-authored *Ottolenghi Flavour* with Ottolenghi and has since released solo cookbooks *Mezcla* (2022) and *FUSÃO*.

1 book reviewed
Ottolenghi Flavor: A Cookbook