Under the apron. Ambroken guide of the cook with recipes and sketches of tattoos

Ivan Shishkin is one of the founders and ideologist of the kitchen of the Moscow restaurant Delicatessen. Ten years ago, he began to bake bread and prepare dinners in a fold. Today he is a repeated participant in the Omnivore festival, the driving force of restaurant projects in Russia and Ukraine, the author of the book "Edible Inedible" and a course of food in his own cafe "Youth".
"Under the apron. The cook"s unsatum guide with recipes and sketches of tattoos" is a compensation of Shishkin’s knowledge and ideas about how the cook’s life works, what the restaurant’s work looks like outside and inside: what is delicious food and how to come up with how to handle knives and plates, how many ingredients should To be on a plate and how to plan the economy of your establishment, so as not to burn out. The book editor is Roman Loshmanov, the editor -in -chief of the site "Food.ru", an illustrator - co -owner of Delicatessen Evgeny Airpolov, whose drawings on the bidecs have become a visiting card of the place