The first year out, you're really just making sundaes with store-bought stuff. "So we came up with a concept that turns it around into a four-'year' course on making ice cream. (BGIC's high school experience, for what it's worth, is probably way more colorful, confident, and gleefully outlandish than your own.)īack in 2012, Quint told Eater that the yearbook format - complete with technical commentary from the "Science Club" and the duo's famous friends, who all get the superlative treatment - was borne out of necessity. "The most daunting thing for a lot of people is making custard," Quint said. For Big Gay Ice Cream: Saucy Stories & Frozen Treats: Going All the Way with Ice Cream, co-founders Douglas Quint and Bryan Petroff depart from the usual cookbook narrative, instead offering a "yearbook" that compares the ice cream-making process to the high school experience. The expansion-minded duo behind New York City's Big Gay Ice Cream shop are ready to release their debut cookbook, and they'll do so in their usual irreverent style.
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