Friends, we have received many orders, thank you! We are trying to process and send them as quickly as possible. The order processing time may increase.
Don't hope to get rid of books (Umberto Eco)
+371 27000041, +371 27000045
(on working days 9:00-17:00 latvian)
+371 27000041
+371 27000045

(on working days 10:00-17:00)

Under the apron

14.99 €
Out of stock
Under the apron
14.99 €
Ivan Shishkin is one of the founders and ideologist of the cuisine at the Moscow restaurant Delicatessen. Ten years ago, he started baking bread and cooking dinners in a cooperative. Today he is a frequent participant of the Omnivore festival, the driving force behind restaurant projects in Russia and Ukraine, the author of the book "Edible Inedible Inedible" and a course of lectures on food in his own cafe "Yunost". "Under the Apron. Haphazard chef's guide with recipes and tattoo sketches" - a compendium of Shishkin's knowledge and ideas about how the life of a chef is organized, how the work of a restaurant looks like from the outside and from the inside: what is delicious food and how to invent it, how to handle knives and plates, how many ingredients should be in a plate and how to plan the economy of his institution, so as not to burn out. The book is edited by Roman Loshmanov, editor-in-chief of the Food.ru website, and illustrated by Delicatessen co-owner Evgeny Samoletov, whose drawings on bierdekels have become a trademark of the place.
See also: