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商品簡介
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/ French-style Gummi
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/ French-style Gummi
作者簡介
Born in Tokyo in 1969, Hisako Ogita studied at Tokyo's Rikkyou Univerisity, 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 apprentince 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, I LOVE Macaroons, Interesting and Tasty Sweets Made with a Handmixer, and The Rollcake Book.
Ms. Ogita continues to work as a patissiere in Tokyo's trendy Shimokitazawa neighborhood.
This is Ogita's second translated book. I LOVE Macaroons was selected as one of the NY Times Best Cookbooks of 2009 (by writer Julia Moskin).
Through the years Ogita's passion for sweets and pastries has manifested itself in a handful of books, I LOVE Macaroons, Interesting and Tasty Sweets Made with a Handmixer, and The Rollcake Book.
Ms. Ogita continues to work as a patissiere in Tokyo's trendy Shimokitazawa neighborhood.
This is Ogita's second translated book. I LOVE Macaroons was selected as one of the NY Times Best Cookbooks of 2009 (by writer Julia Moskin).
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