Has anyone seen this book? It's by Rene Redzepi and David Zilber, the guys who run the famous hoity-toity Noma restaurant in Denmark. They try to use local Scandinavian ingredients exclusively. They are BIG on fermentation. I bought the book, thinking I would love it. Going through it, though, I find I have dogeared just a few pages about kombucha (and they flavor all their kombucha during the primary fermentation, so one needs a different SCOBY for each flavor). There are a lot of photos of dried peas, barley, rye bread, corn, and other things being made into miso or koji (made with Aspergillus oryzae). They rave about all the flavors that result; I found myself reflecting on the fact that stomach cancer used to be the #1 killer in Japan before they began eating more of a Western diet. I'd be interested to find out if anyone else has tried any of the recipes.