About the book: 2019 / Ivan Shishkin is one of the founders and ideologist of the cuisine of the Moscow restaurant Delicatessen. Ten years ago, he started baking bread and cooking meals together. Today he is a repeated participant in the Omnivore festival, the driving force behind restaurant projects in Russia and Ukraine, the author of the book “The Edible Inedible” and a course of lectures on food in his own cafe “Yunost.” “Under the apron. A chef’s unsystematic guide with recipes and tattoo designs” - compendium Shishkin's knowledge and ideas about how the life of a chef works, what the work of a restaurant looks like from the outside and inside: what delicious food is and how to invent it, how to handle knives and stoves, how many ingredients should be in a plate and how to plan the economy of your establishment so that don't burn out. The editor of the book is Roman Loshmanov, editor-in-chief of the website "Eda.ru", the illustrator is co-owner of Delicatessen Evgeny Samoletov, whose drawings on coasters have become the hallmark of the place.