This is easily one of the most delicious cookbooks I've ever seen - and I have many.
Sugarcane (Hardie Grant Books, $49.99, March 6) is an iconic collection of recipes that offers extraordinary flavour combinations with treats that are as striking to behold as they are delicious to eat.
Drawing on her mixed-race upbringing and bolstered by her years of professional recipe developing, author Arlyn Osborne pairs classic Filipino flavours 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 guests.
Essays about the history of the Philippines and the effects of colonialism add further dimension and relevance to this book.
There aren't many cookbooks that feature Filipino flavours in the Australian market, and Arlyn has created a stylish and fresh book to fill the gap.
As a recipe developer, Arlyn knows what works - she has ensured that everything is accessible for the home cook.
A charismatic presence on camera, Arlyn has created TikToks and Instagram reels that showcase some of her recipes.
Photographed in mouth-watering colour by Linda Xiao, Sugarcane brings the vibrant food and culture of the beautiful Philippines to the home kitchen.
About the author
Arlyn Osborne is a freelance recipe developer and food writer.
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.