Meat and Barbecue: Interview with Chico Barbosa - by Marcos Bassi

A reference in gastronomy in Brazil, Marcos Bassi brings to the reader his artistic barbecue preparation techniques, through practical, didactic and dynamic exhibitions, in an interview given to Chico Barbosa. In this guide, the trajectory and craft of this great meat artisan are revealed to an audience that ranges from the meat consumer or weekend barbecue cook to the butcher eager to deepen his skills. It is not about idealizing a complex and unattainable barbecue, with rare and highly specialized instruments and products, but rather about making it possible for anyone, specialist or not, to hold the event. Marcos Bassi highlights here the main cuts used in his renowned restaurant, O Templo da Carne, and transmits to readers the knowledge acquired in decades of practice in dealing with meat.