Under the Apron

Ivan Shishkin is one of the founders and ideologists of the kitchen at the Moscow restaurant Delicatessen. Ten years ago, he started baking bread and cooking meals in a joint effort. Today, he is a multiple participant in the Omnivore festival, a driving force behind restaurant projects in Russia and Ukraine, the author of the book "Edible Inedible" and a lecture course on food at his own café "Youth." "Under the Apron. A Non-Systematic Guide for Chefs with Recipes and Tattoo Sketches" is a compendium of Shishkin's knowledge and ideas about how a chef's life is structured, how a restaurant operates internally and externally: what delicious food is, how to invent it, how to handle knives and stoves, how many ingredients should be on a plate, and how to plan the economy of one's establishment to avoid bankruptcy. The editor of the book is Roman Loshmanov, the editor-in-chief of the website "Eda.ru," and the illustrator is Evgeny Samoletov, co-owner of Delicatessen, whose drawings on coasters have become the calling card of the place.