Description

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Gummi Fun - Confections have never been so cute or so crafty! Best selling cook Hisako Ogita returns to the US with her latest book that should tempt tastebuds and tickle funny bones as she combines candy-making with simple crafting and modern decorative design in Gummi Fun.

Hisako Ogita's Gummi Fun includes more than 40 gummi recipes and 8 different packaging and presentation techniques.

Recipes include:

FRUIT & VEGETABLE JUICE FLAVORED:
Mandarin/ Grapefruit/ Grape/ Orange/ Acerola/ Lemon/ Carrot/ Tomato

MILK-BASED:
Dry Milk/ Yogurt

FRESH FRUIT PUREES:
Strawberry/ Kiwi Fruit/ Blueberry/ Cantalope/ Raspberry

CHUTNEYS AND JAMS:
Mango/ Apricot

CANNED FRUIT PUREES:
Pineapple/ Peach/ White Peach

JAPANESE TEA FLAVORED:
Sencha (loose green tea)/ Houjicha (roasted tea)/ Matcha (powdered green tea)

WESTERN TEAS & COFFEES:
Mint Tea/ Rose Hip Tea/ Caramel Milk Tea/ Earl Grey/ Coffee

AROMATIC GUMMI:
Creme de Cassis/ Grand Marnier/ Midori/ Campari/ Ginger/ Mint

GUMMI STYLE:
Gummi Pops/ Gummi Drops/ Fruit and Chocolate-Centered Gummi / Gummi Molds/ Rustic Gummi/ German Gummi Strips

About the Author

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Born in Tokyo in 1969, Hisako Ogita studied at Tokyo's Rikkyou University, where she earned a degree in Sociology. From there she went on to pursue a career in confections, by taking a one year course of studies at the Tokyo-based culinary school Ecole Tsuji. Ogita applied her training working in the well-renowned French bakery Chandon in Tokyo's ritzy Aoyama district. For two years she worked there as an apprentice studying candy making under culinary specialist and international TV cook Yoko Ishihara.

Through the years Ogita's passion for sweets and pastries has manifested itself in a handful of books, the international hit I LOVE Macaroons, Interesting and Tasty Sweets Made with a Handmixer, and The Rollcake Book. Ms. Ogita continues to work as a patissière in Tokyo's trendy Shimokitazawa neighborhood.

Praise For…

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Praise for Ogita's Previous Works:

"[Ogita's] I Love Macaroons is a wonderful little book. It's designed to
make you love it, from the sweet use of the heart dingbat in the title to
the giggly captions that float on the full-bleed photos." - Eat Me Daily

"Ogita brings her experience on baking to this delicious book that’s filled
with pages and pages of beautiful photos that will make you drool." - MAKE Magazine