The Instant Pot Desserts Cookbook
Written By: Marisa Kwek, Lillian Kang, Erin Scott, Claire Mack
$15.00
From cheesecakes and sweet breads to fresh fruit desserts, the Instant Pot takes the guesswork out of conventional baking and eliminates common pitfalls. In these colorful, inspirational pages, home bakers can cook through more than 20 dessert recipes crafted specifically for the Instant Pot, including favorites like Chocolate Chip Banana Bread, Key Lime Pie, and Carrot Cake. Even trickier desserts such as Salted Caramel Cheesecake, Classic Rice Pudding, and Brown Sugar Peach Cobbler cook perfectly in the pressurized steam of the Instant Pot. With its full-color photographs and straightforward instructions, Instant Pot Desserts offers a broad range of ideas for getting the most out of one’s Instant Pot. The Williams Sonoma Test Kitchen continues its tradition of excellence and innovation by providing enticing recipes that make the most of the company’s featured appliances. Williams Sonoma Test Kitchen’s Instant Pot Desserts Cookbook is the twenty-first title in the Test Kitchen series.
Format: Hardbound
Published on: 5/12/2020
ISBN: 9781681885124
Pages: 56
Trim Size: 6 x 7.75 x .4

  • About the Author 
  • Press
Erin Scott, Photographer: Erin Scott is a food and lifestyle photographer. She is also an avid home cook and advocate for cooking with kids of all ages. Erin lives with her husband and two teenage children in Berkeley, California, where she’s particularly passionate about her ongoing collaboration with the Edible Schoolyard Project. Erin’s photography has been featured in Cherry Bombe, Lucky Peach, The San Francisco Chronicle, Kinfolk, Food 52, and Remodelista.

RELATED ITEMS