"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 BraveTart
"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
