Upcoming Book
From a Heart Surgeon to a Cook.
Reading this book will give you a better understanding of how to create your own recipes by understanding the effect of cooking in the carbohydrates, proteins and fats. Simplify the pairing of ingredients to complement the flavors and how to choose the cooking method to use. It worked for me and certainly hope will do also for you.
About the Author
Luis A. Mispireta MD
Born in Lima Perú, attended Medical School at Cayetano Heredia in Lima, Perú, graduated in 1967, come to the USA in 1968 for surgical training for 7 years. Began Practice of Vascular and Heart Surgery in 1975 in Washington DC, 30 years later, retired from Practice of Medicine in 2005.
Married in 1964, has three Daughters, 8 grandchildren and one great grandchild.
Even the youngest in the family participates in the kitchen work
In the evolution from a heart of a surgeon to a cook, the essence of dedication and nurturing spirit remains steadfast. The surgeon’s precise hands, once instruments of healing, now find harmony in the dance of flavors and aromas within a bustling kitchen. Alongside this transformation, even the youngest members of the family eagerly partake in the culinary adventure. Their tiny hands, guided by curiosity and enthusiasm, joyfully contribute to the kitchen chores.
Together, they create a vibrant symphony, blending the wisdom of experience with the freshness of youthful energy. It’s a testament to the universal desire to create, share, and savor the simple pleasures of life, reminding us that the heart’s journey encompasses both the precision of surgery and the warmth of family, all centered around the heart of a home – the kitchen.
