From a Heart Surgeon to a Cook
$54.07
- Paperback
216 pages
- Release Date
18 February 2026
Summary
This book explores the phenomenon of taste, the interrelationship of different tastes, and how one taste may influence another by complementing, modulating, or emphasizing it. It also explores flavors, which are composed of various tastes of the ingredients. The number of flavors grows exponentially; new flavors are created daily by combining different ingredients and tastes.
It explores spices and herbs, increasing again exponentially the number of flavors.
Then, it explores …
Book Details
| ISBN-13: | 9781970703306 |
|---|---|
| ISBN-10: | 197070330X |
| Author: | Dr Luis Mispireta |
| Publisher: | Mispireta Family Foundation |
| Imprint: | Mispireta Family Foundation |
| Format: | Paperback |
| Number of Pages: | 216 |
| Release Date: | 18 February 2026 |
| Weight: | 395g |
| Dimensions: | 15mm x 152mm x 229mm |
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Dr Luis Mispireta
Luis A. Mispireta, MD
Born in Lima, Peru, Luis A. Mispireta, MD, completed his medical education at Cayetano Heredia in Lima, graduating in 1967. He moved to the USA in 1968 and underwent a seven-year surgical training program.
In 1975, Dr. Mispireta began his practice in Vascular and Heart Surgery in Washington D.C. He dedicated three decades to his medical career before retiring in 2005.
Married since 1964, Luis is the proud father of three daughters, eight grandchildren, and one great-grandchild.
His passion for fishing and cooking his catch ignited his curiosity about food taste and the impact of heat on macronutrients (carbohydrates, proteins, and fats), as well as the body’s metabolic processes. This fascination led him to explore various cooking methods and incorporate them into his daily life.
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