From a Heart Surgeon to a Cook.

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.

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.

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.