Name: 廚師在谷歌。Nathan Myhrvold "現代主義烹飪：烹飪的藝術和科學" (Chefs at Google: Nathan Myhrvold | "Modernist Cuisine: The Art and Science of Cooking")
Uploaded: 2021-01-14T04:45:03.000Z
Duration: 53 min 17 s
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FEMALE SPEAKER: Please join me in welcoming to Google New

So Nathan, you wanted to start with a presentation about the

NATHAN MYHRVOLD: Yeah, let me show some pictures, and then

And then we'll open it up for Q&A at the end.

So I'm going to tell you a little bit about "Modernist

Cuisine At Home." In 2011, we released this book, "Modernist

Cuisine." This is what we call the big book, which was an

encyclopedic treatment of all aspects of cooking and the

And one next thing after that that we could do, may still

do, would be pastry baking and dessert, because the first

But as our next act, we decided, in fact, we would do

And the idea was basically that modernist cuisine was

about sort of the no holds barred approach to cooking.

There are recipes that require a centrifuge, or a rotary

evaporator, or all kinds of things that most people--

I have them at home, but most people don't

So we decided we would do a book that would take the same

ideas as "Modernist Cuisine," but apply them in a way that

was a smaller, little bit less daunting book.

FEMALE SPEAKER: It weighs more than my child, we were

NATHAN MYHRVOLD: And try to do stuff that would address

So every recipe in here, you can do at home.

And it doesn't require unusual ingredients.

And we also tried to really focus on practical techniques

and use lots of photography to make it really easy to see

One side of these shows our step by steps.

The other thing shows what we call a cutaway.

It's sort of like the 4H kid that gets a little calf, and

But we cut it in half so you can see what

Like the first book, we have a washable kitchen manual.

That's so you can take it in the kitchen, get it dirty.

And it folds back on itself, because it's spiral bound.

And we kind of consider this the next part of "Modernist

Cuisine," yet it's focusing on home cooking.

One is what I said earlier, that it's a set of stuff that

you can do at home from an equipment perspective.

But equally important is that it's a set of cooking recipes

In the first book, we've got recipes from Ferran Adria, and

Thomas Keller, and Heston Blumenthal, and all the best

You don't typically cook that food at home all the time.

In the new book, we have a chapter on mac and cheese.

So it's a little bit less formal style, in addition to

being a little bit more accessible from an equipment

So here's uncompromising physical quality.

I wish I could say that about myself, but by god, I can say

So we tried to make the physical aspect of the book

This is sort of nerdy, but I figured I'm at Google, so that

But when you typically print a picture in a book, it uses

half tone screen, and this is what it looks like when you

But this whole idea of using a fixed screen is sort of an old

We used something called stochastic screening, which

uses an error diffusion algorithm, and the dots are

And you can see, it just looks a lot better.

Here's another thing most people don't realize.

And most inks have a hard time with really saturated colors.

So here's a picture from the book where the grey shows the