Photography: Linda Xiao | Assistant: Christina Zhang
| Prop Stylists: Ashleigh Sarbone & Maeve Sheridan
Photography: Linda Xiao | Prop Stylist: Ashleigh Sarbone
Food Stylist: Molly Wenk | Assistant: Tara Holland
| Graphic Designer: Amanda Jane Jones
Food Stylist: Molly Wenk | Graphic Designer: Amanda Jane Jones
Sugarcane is a visually delicious collection of 80 recipes that offers extraordinary flavor combinations. Drawing on her Filipino heritage and bolstered by her years of professional recipe development, Arlyn pairs classic Filipino flavors with Western techniques.
Amidst the recipes and vibrant full-color photos are meaningful personal narratives and enchanting tales that illuminate the history and tradition of the Philippines.
Spectrum News Ny1: Sugarcane Interview
King Arthur: The Most Exciting Baking Right Now Is Filipino American
Sydney Morning Herald: 12 Highly Giftable Cookbooks for Every Type of Cook
Edible Brooklyn: Arlyn's Queso Ice Cream is Frozen Gold
Seattle Times: Sugarcane Dazzles with Vibrant Fruit Colors and Filipino Flavors
NY PIX11: Marbled Ube Banana Bread Live Cooking Demo
Brit + Co: Ube Coconut Cake Is the Perfect Spring Dessert
Epicurious: 10 Dessert Books We're Excited for This Spring
The Newsette: Marbled Ube Banana Bread
Imbibe Magazine: Bourbon Cashew Tart
She's My Cherry Pie: Ube Cheese Pandesal
Yu and Me Books
6:00 pm
Cooking Class at Milk Street Cooking School
6:00 pm — 7:30 pm
Wednesday, April 2 | Virtual
Thursday, June 13 | New York City, NY
Book Talk at Bold Fork Books
7:00 pm
Tuesday, March 12 | Washington D.C.
Dessert Pop-Up at Archestratus Bookstore
12:00 pm — 2:00 pm
Saturday, March 9 | Brooklyn, NY
Dessert Pop-Up at Pearl River Mart
in Chelsea Market
5:00 pm — 7:00 pm
Wednesday, April 17 | New York City, NY
“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
“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
“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
“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
―Stella Parks, author of Bravetart
“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.”
“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
“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
―Leah Cohen, chef and owner of Pig & Khao and Piggyback NYC
“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.”
―Jessie Sheehan, author of Snackable Bakes
“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.”