Sugarcane: Sweet Recipes from My Half-Filipino Kitchen - Hardcover
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Languages:EnglishPublisher:Hardie Grant North AmericaISBN-13:9781958417249ISBN-10:1958417246UPC:9781958417249Book Category:CookingBook Subcategory:Courses & Dishes, Regional & Ethnic, Comfort FoodBook Topic:Desserts, Southeast AsianSize:9.84 x 7.72 x 0.94 inchesWeight:2.2928Product ID:SC5B0AA9YX
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. Familiar favorites are made accessible and anew with Arlyn's inventive techniques and flavor combinations. 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.
Languages:EnglishPublisher:Hardie Grant North AmericaISBN-13:9781958417249ISBN-10:1958417246UPC:9781958417249Book Category:CookingBook Subcategory:Courses & Dishes, Regional & Ethnic, Comfort FoodBook Topic:Desserts, Southeast AsianSize:9.84 x 7.72 x 0.94 inchesWeight:2.2928Product ID:SC5B0AA9YX
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.
Publisher: Hardie Grant North America
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