Sugarcane: Sweet Recipes from My Half-Filipino Kitchen
Author: Arlyn Osborne
Format: Hardback, 190mm x 248mm, 1050g, 224 pages
Published: Hardie Grant US, United States, 2024
Sugarcane is a visually delicious collection of 80 sweets and dessert recipes that offers extraordinary flavour combinations. Drawing on her Filipino heritage and bolstered by her years of professional recipe developing, Arlyn Osborne pairs classic Filipino flavours 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 dinner guests. Mochi-Stuffed Chocolate Chip Cookies and Lemongrass Scones will become household favourites.
Interspersed between the recipes are essays about the history of the Philippines and the effects of colonialism, which add further dimension and context to this book. The mouth-watering full-colour photography throughout will transport you to an island paradise and inspire you to bake with Filipino flavours in your own home.
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.
Weight: 1050 g
Author: Arlyn Osborne
Format: Hardback, 190mm x 248mm, 1050g, 224 pages
Published: Hardie Grant US, United States, 2024
Sugarcane is a visually delicious collection of 80 sweets and dessert recipes that offers extraordinary flavour combinations. Drawing on her Filipino heritage and bolstered by her years of professional recipe developing, Arlyn Osborne pairs classic Filipino flavours 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 dinner guests. Mochi-Stuffed Chocolate Chip Cookies and Lemongrass Scones will become household favourites.
Interspersed between the recipes are essays about the history of the Philippines and the effects of colonialism, which add further dimension and context to this book. The mouth-watering full-colour photography throughout will transport you to an island paradise and inspire you to bake with Filipino flavours in your own home.
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.