Sugarcane

Description

Sugarcane is a visually delicious collection of 80 sweets and dessert recipes that offers extraordinary flavor combinations. Drawing on her Filipino heritage and bolstered by her years of professional recipe development, 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 dinner guests. Mochi-Stuffed Chocolate Chip Cookies and Lemongrass Scones will become household favorites.
 
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-color photography throughout will transport you to an island paradise and inspire you to bake with Filipino flavors in your own home.Arlyn Osborne is a freelance recipe developer and food writer based in New York City. 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. “The imagery is captivating and the recipes are delicious. But this is more than a cookbook. Sugarcane is a fascinating glance into Philippine history, folklore, and tradition. Through intimate details and thoughtful reflection, it's a beautifully written coming of age story that brings to light the tension and texture of juggling two cultures and identities at once.”—Jordan Andino, chef and owner of Flip Sigi and Carriage House NYC“From its title to its photography, illustrations and, of course, recipes, I love everything about Arlyn’s stunning new book. Ube milk crinkles and bubble tea tart are in my immediate future, with turon baklava and chili chunk chocolate chip cookies close behind.”—Jessie Sheehan, author of Snackable Bakes“Arlyn has the rare gift among recipe writers of creating the most interesting, most unexpected, most delicious culinary ideas (mochi stuffed chocolate chip cookies! southeast tiramisu!!) while never losing sight of the need to keep techniques approachable for the home cook. This is a book you will want to—and be able to—cook from cover to cover.”—Daniel Gritzer, Culinary Director, Serious Eats“Sugarcane by Arlyn Osborne offers a delightful fusion of traditional Filipino desserts and a touch of American familiarity. Drawing inspiration from her childhood memories, Osborne presents a collection of enticing recipes that exude the rich flavors and vibrant spirit of Filipino cuisine. With clever twists and creative adaptations, she seamlessly combines the best of both worlds to create mouthwatering treats that will please both Filipino food enthusiasts and those eager to explore new taste sensations.”—Leah Cohen, chef and owner of Pig Khao and Piggyback NYC“For those who love to bake, consider sugarcane an invitation to explore familiar ground while drawing on the ingredients and traditions of the Filipino-American kitchen. Think mont blanc with ube standing in for chestnut, baklava but with salted cashew and banana, or coconut cream and pandan replacing the mascarpone and vanilla in tiramisu. Arlyn’s expertise brings a cosmopolitan mix of flavors and formats together in a way that feels intuitive, but more importantly: irresistible.”—Stella Parks, author of BravetartWhen I was growing up, the food at my family table fit neatly into one of two categories: Filipino or American. They coexisted but never coalesced,' writes Arlyn Osborne in the introduction to this book of baking recipes. Here Osborne invites the two to really come together. She adds buttermilk to banana-leaf-wrapped bibingka that’s studded with fresh berries, and stirs creamy red bean paste into brownies. She torches the top of the classic mango sago, and reimagines pan de coco as a sticky bun. The pie and tart section called my name: pineapple pie, pandan coconut cream, a bubble tea tart…You may have trouble choosing what to make first."—Maggie Hoffman, Epicurious,

"With sweet treat recipes that range from Yakult Leches Cake and Marbled Ube Banana Bread to Mochi-Stuffed Chocolate Chip Cookies and Pandan Coconut Cream Pie, recipe developer, content creator, and now-author Arlyn Osborne’s Sugarcane: Sweet Recipes from My Half-Filipino Kitchen is packed with a whole rainbow of magical Filipino desserts. The debut cookbook celebrates her Filipino heritage by fusing traditional dishes with Western methods widely used in the states, and wow, is it wonderful."—Meredith Holser, Brit + Co,

Additional information

Imprint	Hardie Grant North America
Format	General Trade
ISBN-13	09781958417249
ISBN-10	1958417246
Author	Arlyn Osborne
Audience	General / adult
BISAC	CKB127000, CKB124000
Subjects	filipina, Papaya, Pandesal, pandan, Mochi, macapuno, Latik, Jackfruit, ice pop, Hibiscus, Pianono, Ensaymada, curd, Chayote, Champorado, Cassava, Calamansi, Buko, Bukayo, Buchi, Silvana, Yakut, Uraro, ube, Turon, Taho, Sticky rice, Star fruit, spam, Soursop, Brazo de Mercedes, Sapin, salabat, Sago, roll, Red Bean, Rambutan, Puto, Pocky, Pili Nut, bread, macaroons, panna cotta, tarts, jasmine, pudding, tropical, scone, panda, Sesame, flan, pastry, baking, philippines, ice cream, cake, tamarind, coconut, island, CKB127000, kumquat, Boat Tart, Ampaw, CKB124000, jelly, Sorbet, cherry blossom, guava, custard, peach, asian, pie, Baklava, Lemongrass, brownies, cookies, southeast Asia, mango, passion fruit