I would have to say “Super Natural Cooking” by Heidi Swanson. I’d been coveting this book for a while but was living in Japan at the time so it seemed silly to have it shipped to me. My first Christmas back I put it on my list (inspiring an aunt to do the same) and was so pleased to finally get it.

This looks amazing!

I’m so excited to see this. I love chawanmushi!

However I make these (and I don’t always follow the recipe to a T) they are delicious. They were a hit with my parents and I’ve passed it along to my aunt as well. Absolutely delicious!

This was a great idea-- I can’t believe I’ve never thought of it. Ever since I was a kid I’ve eaten bananas with PB. I love chocolate and PB, and I’ve recently discovered I really like cooked bananas. And who doesn’t like “toasted” marshmallows?

This has so many ingredients that I love! I have to try it.

These are one of my Mom and my favorite cookie.

I feel the same way about sugar cookies...boooring. But butter/vanilla cookies...yum.

not so many people like anise flavor but I do-- these could be an interesting addition to the holiday cookie collection

I like a cookie that uses nuts instead of butter or the dreaded shortening for a fat. These look like they would be the perfect new cookie to try.

wow-- those look decadent and oh-so-good

The look like grown-up chocolate munchkins!

These look much prettier than my first attempt at truffles last year for Valentine’s Day

mmm, these sound good. I remember my mom making biscotti for gifts. Maybe it’s time I tried my hand at them.

I wish I’d found this recipe last year when I was living in Japan without access to Fluff. All I could find were recipe that used Fluff (although I think every time I tried to look I came across some other great recipe and got distracted from my original goal).

I like shortbread but don’t make it because all that butter scares me...but these sound good. I love both ginger and hazelnuts and have never thought of putting them together.

From blogs I love Deb from SmittenKitchen and Heidi from 101 Cookbooks and Super Natural Cooking. I also really enjoy Michael Pollen. I am still new to the whole food world and look forward to reading more of these authors.

What do you do with the sugar and rice vinagar that are listed under the “rolls” list of ingredients?

I once froze a knob of ginger (whole) and when I wanted it I took it out to defrost and it became kind of spongy-- any ideas?

Also, I absolutely love those lotus bowls used to show the vinagars-- any info on where to buy them or who makes them?

This recipe sounds good-- i think i could probably do it with more readily available Japanese short grained rice. I’ve only recently made my first rice pudding but I also like to add rasins.