Fabrizio Fiorani presents "LOVE"
Crispy peanut cremino and Vanilla toffee
In Avanguardia" Chiriotti Editori

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The title refers to the concept of avantgarde, pointing at the literary and artistic movements that conceive new poetics and unprecedented ways on expression, overcoming tradition and current tastes.
This is the second book by Fabrizio Fiorani, where a further step forward is established

Available at https://shop.chiriottieditori.it/avanguardia-en

The New Book "The great mignon patisserie" by Alessandro Dalmasso (Chiriotti Editori)
is now available at shop.chiriottieditori.it

The chapters range from classic and innovative choux to savory ones, through chantilly, tartlets, mignon, meringues, cake pop, liqueur mignons, cupcakes, fried mignons…

Antonio Bachour
"Bachour in Color", Chiriotti Editori
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"When it comes to your Thanksgiving feast, leave dessert to us!", said Dominique Ansel.
The pastry chef presents three delicious Thanksgiving pies

Our interview to Tom Hemerka, the founder of the Instagram account @pastryelite (353,000 followers)
We present his point of view about the contemporary social content managing in pastry  and  what does the modern concept of "web influencer" mean to him

Antonio Bachour reveals all his most iconic specialities.
Order it on shop.chiriottieditori.it
For the USA, you can order on https://thechefsconnection.com/

Coconut Granite, Exotic Cream, Mango Cube, Coconut Streusel, Streusel Base, Exotic Meringue and Almond Dacquoise
by chef Patrick Siau, chef Tan Wei Loon, chef Otto Tay and chef Loi Ming Ai