Table of Contents
Fred Csibi-Levin is a biologist who unravels the science of pastry-making and has just published a cookbook, “Mastering Macarons! Uncover the Scientific Secrets to Making the Perfect French Macaron.”
The Sheridan Circle resident not only creates new macarons, but he also is a sculptor of pastries, including Pumpkin Petit Gateaux and even macabre little Halloween treats.
The Venezuelan-born author moved to France with his family when he was 12 years old. He then came to Boston after finishing his doctorate in 2010, where he worked in medical research at Harvard.
“I really liked my work and I also discovered this passion for pastries,” Csibi-Levin explains. “So I enrolled at the Cambridge School of Culinary Arts, where I earned a pastry chef degree.”
Csibi-Levin uses his science background to teach pastry classes, and notes he chose the subtitle of his book because he wants “to make the culinary experience accessible by helping folks understand the science involved.”
“Macarons are very finicky,” he adds.
In addition to this specialty, Csibi-Levin also makes other pastries.
“I’d watch cooking shows on television and saw all these complex desserts,” he says. “I thought that making them must be really hard.”
But he learned the process and his many desserts are featured on Instagram.
“That’s how I got the book contract — the publisher saw my posts and contacted me,” he says. “They noticed I have almost 300,000 followers.”
Csibi-Levin teaches classes and also does baking demonstrations at people’s homes. He consults at the ’Quin House in Boston, and for bakeries where he’s often hired to train their staff.
You can check out his website here.
Csibi-Levin’s cookbook will be published on Nov. 26 and he’ll do a book signing at Book Ends in December.
