Arlyn Osborne, the author of Sugarcane cookbook, has combined her mixed-race upbringing and professional recipe-developing skills to offer iconic recipes featuring Filipino flavours and other extraordinary combinations.
Readers of Sugarcane will discover a new world of ingredients, such as star fruit, rambutan, and calamansi. They will be introduced to desserts such as Kumquat Curd Bars, Ube Milk Crinkles, and Pandan Coconut Cream Pie.
The Sunset cookies, with their ombre pattern and mix of mango, passion fruit, and guava, will surprise and delight guests.
These delicious treats are striking to behold and accessible to the home cook.
In addition to the recipes, the book also includes essays about the history of the Philippines and the effects of colonialism, adding further dimension and relevance.
The Australian market has a shortage of Filipino flavour cookbooks. Osborne has filled this gap with a stylish and fresh book photographed by Linda Xiao, bringing the vibrant food and culture of the beautiful Philippines to the home kitchen.
