Edited by Roman Loshmanov. With drawings by Evgeny Avtoletov and photos by the author. Ivan Shishkin - one of the founders and ideologist of the cuisine of the Moscow restaurant Delicatessen . Ten years ago, he started baking bread and cooking dinners in a fold. Today he is a repeated participant of the Omnivore festival, the driving force of 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. Unsystematic cook's guide with recipes and sketches of tattoos" - a compendium of Shishkin's knowledge and ideas about how the cook's life works, how the work of the restaurant looks from the outside and inside What is a delicious food and how to invent it, how to handle knives and stoves, how many ingredients should be in the plate and how to plan the economy of your institution so as not to burn out? The editor of the book - Roman Loshmanov, editor-in-chief of the site "Food . ru", illustrator - co-owner of Delicatessen Evgeny Aircraft, whose drawings on birdekels became the hallmark of the place.