SugarcaneSweet Recipes from My Half-Filipino Kitchen
Sugarcane is a visually delicious collection that offers extraordinary flavor combinations with recipes that are as striking to behold as they are delicious to eat. Drawing on her mixed-race upbringing and bolstered by her years of professional recipe developing, Arlyn Osborne pairs classic Filipino flavors with Western techniques.
Recipes for Ube Milk Crinkles, Kumquat Curd Bars, and Pandan Coconut Cream Pie will introduce readers to a new world of ingredients, like star fruit, rambutan, and calamansi. Sunset cookies with their ombre pattern and mix of mango, passion fruit, and guava, will surprise and delight guests. Essays about the history of the Philippines and the effects of colonialism add further dimension and relevance to this book. Photographed by Linda Xiao, the mouth-watering imagery will transport you to an island paradise.
Arlyn Osborne is a freelance recipe developer and food writer. As a graduate of the French Culinary Institute in New York City and a veteran of Food Network and Food & Wine Magazine, Arlyn strives to inspire cooks to feel more confident and creative in the kitchen. Her work can be found on The Kitchn, Food52, Serious Eats, Bon Appetit, Epicurious, and The Washington Post.
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