From a Heart Surgeon to a Cook. - Mispireta, Luis
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Journey trough the pleasures of dinning from how we experience tastes and flavors, what the macronutrients are, The enhancers of taste and flavors, the cooking methods, how to pair ingredients to obtain classic dishes or create new ones. All of this is demonstrated with pictures and example recipes.

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Produktbeschreibung
Journey trough the pleasures of dinning from how we experience tastes and flavors, what the macronutrients are, The enhancers of taste and flavors, the cooking methods, how to pair ingredients to obtain classic dishes or create new ones. All of this is demonstrated with pictures and example recipes.
Autorenporträt
Born in Lima Peru, attended Colleges and Medical School there. Immigrated to the US in 1968 for Surgical Training. Practice Cardiac and Vascular surgery until 2003 when I retired from surgery. For some years before retirement cooked in Holidays and special occasions. Since retirement have cooked more often, almost daily looking for ways to simplify the process of selecting what to cook, what methods of cooking to use, how to select the ingredients and pair them. All of these processes are similar in the practice of surgery in order to obtain success and simplify the procedures. The transition from surgery to the kitchen became fascinating and gratifying and brought our extended family closer.