Argentine Blood: Gauchos, cows and wine. The raw truth behind the meat empire

This is not another recipe book or a sentimental ode to the asado. It is a brutally honest tour through the history, culture and truth behind Argentine meat. From the ancestral hunt to the modern business, passing through gauchos, meatpacking plants, wine and slow fire, this book exposes without filters what others make up.
Why did Argentina become synonymous with meat? What got lost along the way between tradition and gourmet marketing? How do those who don't have delivery, influencers or white tableware cook? Here are the answers: straightforward, documented and told with knife in hand.
This book combines real anecdotes, culinary techniques without makeup, recipes that smell of fat and burnt wood, and uncomfortable reflections. It explores from the anatomy of the animal to the map of bodegones where people still eat for real. It includes interviews with rural cooks, slaughterers, winemakers and roasters who do not have an Instagram account but do have fire in their hands.
Ideal for asado lovers, honest chefs, researchers of Argentine gastronomic culture and anyone who wants to understand why meat is more than food: it is identity, conflict and memory.
This book does not seek to please. It seeks to tell the truth. And if you have ever sat in front of a fire with hunger and respect, you know what we are talking about.