Ivan Shishkin is one of the founders and ideologists of the cuisine of the Moscow restaurant Delicatessen. Ten years ago, he started baking bread and cooking clubbing dinners. 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 “Edible Inedible” and a course of lectures on food in his own cafe “Youth”.

“Under the apron. A cook's unsystematic guide with recipes and sketches of tattoos ”is a compendium of Shishkin’s knowledge and ideas about how a chef’s life works, how a restaurant’s work looks like from the outside and from the inside: what is delicious food and how to invent it, how to handle knives and stoves, how many ingredients should to be at ease and how to plan the economy of your institution so as not to burn out. The editor of the book is Roman Loshmanov, editor-in-chief of the website "Eda.ru", illustrator - co-owner of Delicatessen Evgeny Samoletov, whose drawings on coasters have become the hallmark of the place.

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