Gummy Fun

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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 ...
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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:

Mandarin/ Grapefruit/ Grape/ Orange/ Acerola/ Lemon/ Carrot/ Tomato

Dry Milk/ Yogurt

Strawberry/ Kiwi Fruit/ Blueberry/ Cantalope/ Raspberry

Mango/ Apricot

Pineapple/ Peach/ White Peach

Sencha (loose green tea)/ Houjicha (roasted tea)/ Matcha (powdered green tea)

Mint Tea/ Rose Hip Tea/ Caramel Milk Tea/ Earl Grey/ Coffee

Creme de Cassis/ Grand Marnier/ Midori/ Campari/ Ginger/ Mint

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

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Editorial Reviews

From the Publisher
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

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Product Details

  • ISBN-13: 9781935654902
  • Publisher: Vertical, Incorporated
  • Publication date: 5/14/2013
  • Pages: 108
  • Product dimensions: 5.80 (w) x 8.20 (h) x 0.30 (d)

Meet the Author

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.

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Customer Reviews

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Sort by: Showing 1 Customer Reviews
  • Posted March 31, 2014

    Fun and filled with pictures of cute gummies Gummy Fun by Hisako

    Fun and filled with pictures of cute gummies Gummy Fun by Hisako Ogita is a recipe book on making homemade gummy candy. Tools, basic ingredients and methods are explained in the first few pages as well as information on gummy candy sprinkled throughout. However, Gummy Fun also offers some challenges both perhaps expected and unexpected for cooks.

    Each recipe is laid out quite precisely employing a kitchen scale to measure ingredients. With this attention to detail and the author’s background it is strange that the she recommends the cook “test out various kinds” of gelatin “until you get the knack of working with them.” She is quite correct that different manufactures can yield different results with the same amount of gelatin. However, if a person knows the bloom strength of the gelatin used, employing a little math makes it very simple to correctly know how much is needed each time. There is also no final volume given for each recipe. The recipes I tried seemed to yield about 90ml each time. Which depending on the method employed to form the gummies isn’t a large amount. Though, as the book says homemade gummies should be consumed within 72 hours, unlike their store bought counterparts. So doubling a recipe or making a few different flavors might be preferable, especially if there are more than two people being served.

    Another difficulty may come in acquiring some ingredients. There are roughly 30 recipes in total plus variations as well as ideas for garnishing. With Gummy Fun originally being published in Japan, it is natural that there are several distinctively Japanese recipes in both flavor and ingredients. But, there is an entire chapter of recipes using sheet gelatin and agar as well as over half the chapter on tea and coffee flavored gummies. So you better have access to an Asian grocer or specialty cooking shop if you want to try such recipes. I quite liked the maccha flavored gummies, although my family’s favorite recipe so far is one using humble canned fruit.

    Frankly with a little practice you can experiment and be inspired a lot beyond this cookbook of chewy treats. In the end if you’re willing to extend a little effort to create homemade gummies you (and those lucky enough to taste them) will be well rewarded by trying Gummy Fun.

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