About Sugarcane: Sweet Recipes from My Half-Filipino Kitchen

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 recipe developer and food writer based in New York City. She's a graduate of the French Culinary Institute and a veteran of Food Network. Her work can be found on The Kitchn, Food52, Serious Eats, Bon Appetit, Epicurious, Delish, and The Washington Post.

Kristina Razon is the Deputy Food Editor at The Kitchn. Previously, she was an editor at Serious Eats. Before that, Kristina spent a decade cooking and baking in professional kitchens. Her writing focuses on all things food, mostly delicious dinners and desserts, fun cocktails, and hot tips. An avid baker and coffee drinker, she is currently learning about how to keep her houseplants alive. Kristina lives in the Hudson Valley in upstate New York with her husband, two kids, and two cats.