From a Heart Surgeon to a Cook

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 macronutrients and how they are affected by cooking, including the Maillard reaction of browning proteins, safe temperatures for each macronutrient, the smoking point of fats, and the possibilities of changing oils and other fats by repeated heating. It also briefly explores the absorption of macronutrients (carbohydrates, proteins, and fats) and how our organs work together to accomplish this.Finally, it suggests how to compose a menu by choosing a star ingredient and combining other ingredients to either emphasize or compensate for the star ingredient. At this point, it delves into sauce preparation and how to match sauces to different types of dishes.'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.'