About this item
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.
About the Author
BioSteven Gdula was born in Johnstown, Pennsylvania in 1963. He grew up eating gobs and great Hungarian food in a house that was always filled with music. He's written a lot of magazine and web articles over the last 20 odd years. Many of those were about food, but most of them were about music. He's also written three books. Two of those were about eating, cooking, baking, and kitchen history. And one of them included 52 recipes and tales from selling gobs on the street. The other book was about a collection of T shirts he found archived away in a museum. He currently lives in San Francisco where he eats, drinks, bakes, blogs and occasionally plays bass for both Gunfighter Nation and Rau Ram.MediaYou can follow Steven on Twitter at @stevengdula. You can also read the latest updates about his cook book by following @gobbagobbahey on Twitter. If you want to read more, you can check out his web sites - www.gobbagobbahey.com and thewarmestroominthehouse.blogspot.com. If you'd like to see more of the work of the excellent photographer, Jun Belen, who took that fantastic photo of the three gobs on a dish posted here (as well as the back jacket cover of the Gobba Gobba Hey cook book) you can go to junbelen.com.RecentsRecently read: Currently savoring every word of Nigel Slater's "Appetite." Likewise taking my time with Murakami's "1Q84." I never want his books to end.Recently listened to: "Tin Drum" by Japan, Complete History Volume 9" by Red Die Number Nine, "Days" by Real Estate and "The Love That Whirls" by Bill Nelson.Recently cooked: Currently have my go-to-Moroccan chicken in the oven, roasting some cauliflower and broccoli to go with it.Recently drank: Waiting to open up a bottle of Cigare Blanc 2004 from Bonny Doon Vineyards.Recently craved: The chicken pot pie from Martha Stewart's Comfort Foods cook book.Recently Ate: Had a swoon-worthy Pork Belly Slider, with red onion and tomato jam, from Chef Dontaye Ball of Good Foods Catering. Equally good was the gumbo and fried chicken. For dessert I had a Snickerdoodle Dulce de Leche Ice Cream Sandwich from those baking magicians over at Sweet Constructions.
