The book Carniceros de oficio is an in-depth photographic, journalistic, and documentary work that pays tribute to the men and women who make the art of butchery their life.

Photographer Eduardo Torres and sociologist Pablo Torres reconstruct the fabric of this trade through stories and images that depict its protagonists in butcher shops with marble countertops, wooden refrigerators, and worn knives.

The book is a reconnection with manual trades, a place where the voices of the popular persist and do not fade, allowing the reader to appreciate the influence of meat on the political, economic, social, and cultural history of our country.

Fifteen butcher shops from Buenos Aires are gathered in this book, which also features renowned chefs from our country who prepare various cuts of meat with recipes inspired by their family history.

Chefs contributing their dishes include Mauro Colagreco, Francis Mallmann, Germán Martitegui, Dolli Irigoyen, Narda Lepes, Fernando Trocca, Donato De Santis, Beatriz Chomnalez, Lele Cristóbal, Pablo Massey, Soledad Nardelli, Guido Tassi, Martín Molteni, Juan Braceli, Juan Pedro Rastellino, Leonardo Lanusol, and Augusto Mayer.

A cut, a recipe, a chef, and a butcher is the equation at play in each of the stories that make up this unique work.

Size: 23 x 28 cm
Bound, 304 pages