字幕列表 影片播放 列印英文字幕 FEMALE SPEAKER: Please join me in welcoming to Google New York Nathan Myhrvold. So Nathan, you wanted to start with a presentation about the book and give an overview. NATHAN MYHRVOLD: Yeah, let me show some pictures, and then we can talk. FEMALE SPEAKER: Sounds good. And then we'll open it up for Q&A at the end. NATHAN MYHRVOLD: Great. 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 science behind it. So the really interesting question is, what do we do next? And one next thing after that that we could do, may still do, would be pastry baking and dessert, because the first book didn't cover that. But as our next act, we decided, in fact, we would do modernist cuisine at home instead. 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 have them at home. 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. It's a little pamphlet, like 700 pages. FEMALE SPEAKER: It weighs more than my child, we were deciding earlier. NATHAN MYHRVOLD: And try to do stuff that would address things that people could do at home. So every recipe in here, you can do at home. It doesn't require unusual equipment. 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 what's going on. One side of these shows our step by steps. The other thing shows what we call a cutaway. This is where we show you the magic view inside your equipment. The people at Viking gave us this Viking stove to cook with. We cooked with it for a while. And then we cut it in half. It's sort of like the 4H kid that gets a little calf, and raises it up, and then, oops. But we cut it in half so you can see what it looks like inside. Like the first book, we have a washable kitchen manual. It's on washable waterproof paper. That's so you can take it in the kitchen, get it dirty. It's a little bit smaller format, too. 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. And home cooking just means two things. 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 that are less formal. In the first book, we've got recipes from Ferran Adria, and Thomas Keller, and Heston Blumenthal, and all the best chefs in the world. You don't typically cook that food at home all the time. In the new book, we have a chapter on mac and cheese. We have a chapter on chicken wings, and other skewered snacks. So it's a little bit less formal style, in addition to being a little bit more accessible from an equipment perspective. So here's uncompromising physical quality. I wish I could say that about myself, but by god, I can say it about my book. So we tried to make the physical aspect of the book kind of cool. It's big, it uses great paper. This is sort of nerdy, but I figured I'm at Google, so that should be OK. But when you typically print a picture in a book, it uses half tone screen, and this is what it looks like when you blow it up. It's 175 line. An art book would use a 200 line screen. But this whole idea of using a fixed screen is sort of an old analog world concept. It's still done. We used something called stochastic screening, which uses an error diffusion algorithm, and the dots are now all created digitally. And you can see, it just looks a lot better. Here's another thing most people don't realize. The gamut is the range of colors that inks can represent. And most inks have a hard time with really saturated colors. So here's a picture from the book where the grey shows the stuff you can't actually represent in the color gamut. Well, if you buy something called Chroma Centric inks, you can show it all. And so people will ask us, how did you get all of that color in those pictures? Is that because you digitally processed it? And we said, no, we actually sprung for the expensive ink. Because it turns it you just can't represent some colors, particularly highly saturated colors. You'll see it's the tomato, for example, and some of the greens in the apple, or the greens in that cauliflower. Those are the things that don't come across, because they're highly saturated. Now, of course, a good question is, why the hell am I doing a book at all? Why is it physical? And the original answer for "Modernist Cuisine" is that at the time we started, there were no tablet computers, except for the first version of Kindle, which was tiny and black and white. There was no iPad. It hadn't come out. And so we had to choose a platform, and we chose print. But here's the other reason-- here's a picture from the original book, and here's what it looks like on Kindle and on an iPad. And once you decide you're going to do layout for a big, big high resolution display that you're going to get this close to, it's hard to just change it. Of course you could do it. But if you just literally took the PDFs from the book and just said, I'm going to move them onto a tablet, it's not very usable, because you're always scrolling one way and scrolling another way. It also, to me, is kind of boring. Because if you just took the PDFs, you don't have any of the things that's magical about an interactive platform. So we're talking about one possible future project is to make a really interactive version. But then that actually starts getting to be real work, because you have to animate, and you want to have a lot of things live, and you have to have a little different user interface. So at some point, yeah. For now, actually, print is a great way to deliver large, high resolution pictures to people. And particularly, if I target the people in this room or in the tech industry, then tablets would be even more appropriate. But if I want to have influence with lots of traditional chefs around the world and give them an ability to step up, actually print is probably a better platform from that perspective at the moment. So here's some fun facts about the new book. Two volumes, 9.9 pounds unpacked, 684 pages, 228 of which are waterproof. 23 chapters, 210,000 words, 405 recipes, 114 that have step by step photos. And we took about 86,000 pictures, of which 1,500 are in the book. So here's how we can sort of put it in perspective. If you took "Modernist Cuisine At Home," and you put it all in one line of text at the same type size, it would be 1.4 miles long, and that would stretch from 14th Street up to 42nd Street. So several subway stops. And of course we're here. That's the you are here. "Modernist Cuisine," the big one, that actually would go from lower Manhattan all the way up to 116th Street.