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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. InGobba 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
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Steven Gdula was born in Cambria Country, Pennsylvania, and raised on gobs. His writing has appeared inDetails, 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.
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Book Description Bloomsbury USA, 2011. Condition: New. book. Seller Inventory # M1608194787
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Book Description Condition: New. New. Looks like an interesting title!. Seller Inventory # M-1608194787