From A Heart Surgeon To A Cook

Dr Luis Mispireta

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Hardback

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English

Mispireta Family Foundation
28 April 2024

Dietetics & nutrition; Anatomy; Human biology; Diets & dieting; General cookery & recipes

This comprehensive book offers a detailed exploration of the physiology of nutrients, providing readers with valuable insights into how various nutrients interact with the human body. Delving into essential vitamins, minerals, and macronutrients, the text elucidates the intricate processes of nutrient absorption, metabolism, and utilization within the body. Through clear and accessible explanations, readers gain a deeper understanding of the vital role that nutrients play in supporting overall health and well-being.

In addition to its focus on nutrient physiology, the book also presents a diverse array of recipes designed to complement these nutritional concepts. From hearty breakfast options rich in essential vitamins to nutrient-packed salads and wholesome main courses, each recipe is thoughtfully crafted to maximize nutritional benefits while tantalizing the taste buds. Whether readers are seeking to boost their intake of specific nutrients or simply looking to create delicious and nourishing meals, the book provides ample inspiration and guidance.

Overall, this book serves as a valuable resource for anyone interested in the intricate interplay between nutrition, cooking, and human physiology. Whether you're a health-conscious home cook or a nutrition enthusiast, its blend of scientific insights, practical recipes, and culinary guidance offers a holistic approach to achieving optimal nutrition and wellness.

By: Dr Luis Mispireta
Imprint: Mispireta Family Foundation
Dimensions: Height: 229mm, Width: 152mm, Spine: 19mm
Weight: 562g
ISBN: 9781962569453
ISBN 10: 1962569454
Pages: 216
Publication Date: 28 April 2024
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

Luis A. Mispireta, MD, was born in Lima, Peru, and pursued his medical education at Cayetano Heredia in Lima, graduating in 1967. He then moved to the USA in 1968 for a seven-year surgical training program. In 1975, he commenced his practice in Vascular and Heart Surgery in Washington DC, where he dedicated three decades of his career before retiring from medicine in 2005. Married since 1964, Luis has three daughters, eight grandchildren, and one great-grandchild. His passion for fishing and cooking the catch sparked his curiosity about food taste, the impact of heat on macronutrients (carbohydrates, proteins, and fats), and the body's metabolic processes. This interest led him to delve into various cooking methods and integrate them into his daily routine.

Reviews for From A Heart Surgeon To A Cook

Dr. Luis Mispireta From a Heart Suren to Cook explores the world of taste and flavors while offering scientific information about the composition of foods. Mispireta dives right into how we taste things, then discusses flavor and introduces recipes as examples of how flavors and cooking techniques work together."" - Blue Ink Review ""From a Heart Surgeon to a Cook "" is a thorough resource for understanding and mastering cooking through the lens of taste, flavor, and health. Dr. Mispireta's holistic approach to healthfulness means he doesn't just focus on the individual components of nutrition; he presents a comprehensive view of how these components work together to support overall wellness. Whether you are a health-conscious home cook or a nutrition enthusiast, this book provides the tools and knowledge needed to make healthier choices and enjoy delicious, nutrient-rich meals."" - Pacific Book Review, LLC ""Mispireta combines culinary alchemy with medical science to produce a highly informative and valuable resource with the potential to revitalize the health-conscious reader's love of food. Tantalizing color photos of prepared meals will leave readers salivating and ready to taste will leave readers salivating and ready to test their skills in the kitchen."" - US Reviews of Books. ""The book concludes with suggestions for making unique pairings and using what is on hand to create masterful dishes. Each section of the text (which largely focuses on meats, sauces, and vegetables) begins with a quotation that summarizes the overarching idea of the chapter. The cookbook soars in its breakdown of processes."" -Kirkus Review