Gobba Gobba Hey: A Gob Cookbook

Front Cover
Bloomsbury Publishing USA, Aug 30, 2011 - Cooking - 160 pages

When Steven Gdula was growing up in western Pennsylvania, gobs were everywhere-at church bake sales and birthday parties, and even stacked by convenience store cash registers, sparkling in cellophane. Transplanted to California, Steven found himself dreaming of gobs: two rounds of moist cake joined by sweet, fluffy icing. The only way to satisfy his craving was to start baking them himself-but with a local spin, using seasonal ingredients and grown-up flavors. Once he perfected his recipes, Steven started selling his gobs from a cart on the streets of San Francisco. Calling his enterprise Gobba Gobba Hey (a nod to the Ramones), he was soon on his way to becoming something of a local food rock star. In Gobba Gobba Hey, Steven introduces readers, bakers, and eaters to the gob. These fifty-two recipes-one for every week of the year, from old-school chocolate and vanilla to matcha green tea with lemongrass ginger frosting-make it deliciously evident why gobs couldn't be kept a regional secret for long.

Praise for The Warmest Room in the House (a Chicago Tribune Favorite Book of the Year)

"[Gdula] serves up - a delight, rich but restrained."-Atlantic

"Literary comfort food-Very Short List

"Vivid, funny and absorbing -Warmhearted."-Dominique Browning, New York Times Book Review

 

What people are saying - Write a review

Gobba Gobba Hey: A Gob Cookbook

User Review  - Book Verdict

Food writer Gdula (The Warmest Room in the House: How the Kitchen Became the Heart of the Twentieth-Century American Home) began baking and selling gobs to supplement his income during a slow spell in ... Read full review

Contents

INTRODUCTION
8
AUTHORS NOTE
17
RECIPES
18
Acknowledgments
155
INDEX
157
Copyright

Other editions - View all

Common terms and phrases

About the author (2011)

Steven Gdula was born in Cambria Country, Pennsylvania, and raised on gobs. His writing has appeared in Details, the Washington Post, Time Out, the Advocate, Cooking Light, and elsewhere, and he is the author of The Warmest Room in the House, an American social history of the kitchen. He is the proprietor of the Gobba Gobba Hey food cart in San Francisco, and he blogs at thewarmestroominthehouse.blogspot.com and gobbagobbahey.com.

Bibliographic information