The Festive Baker: A Cookbook - Baking for celebrations and special occasions around the world

An expertly curated and extraordinary collection of more than 170 sweet and savory baking recipes to mark festive events, celebrations, and cultural traditions around the world

For countries and cultures across the globe, special occasions are synonymous with beloved treats: traditional cakes for weddings and birthdays; Bûche de Noël and stollen for Christmas; pumpkin pie for Thanksgiving; date-filled cookies for Eid celebrations; and almond cookies and mooncakes for Lunar New Year.

The Festive Baker presents more than 170 time-tested recipes for more than 50 celebratory events and holidays. Organized chronologically by month, with a final chapter on year-round bakes, the book includes tiered cakes, yeasted breads, latticed fruit pies, savory hand pies, cheesy pastries, tarts, cookies, buns, and much more.

Home cooks will discover delicious bakes for a variety of occasions – from religious holidays, such as Diwali, Rosh Hashanah, and Easter, to cultural festivities, such as St Patrick’s Day, Día de los Muertos, and midsommar. Thoroughly researched by food historian and writer Ben Mervis, with contributions from more than 80 bakers around the world, the recipes are accompanied by insightful texts providing historical background and serving suggestions. Clear directions and expert tips ensure the dishes are accessible to bakers of all skill levels.

Filled with gorgeous food photography, The Festive Baker is both an essential reference and a book to treasure, reminding us that marking occasions with a special treat is a tradition that transcends borders.

Recipe contributors include:
Gastón Acurio, Javahir Ahmadova, Nicholas Andreadis, Mogan Anthony & Seleste Tan,  Chiara Barla, Naomi Blair Gould, Máret Ravdna Buljo, Neil Buttery, Leopoldo Calhau, Ricardo Chaneton, Siddharth Chogle, Camille Cogswell, Michael Craig, Fejsal Demiraj, Carolina Doriti, Victoria Effantin & Cécile Khayat, Petty Elliott, Jess Eng, Irina Georgescu, Hanny Guimarães, Salma Hage, Talia Jacobs, Irina Janakievska, Yuriy Kachak, Bitna Kang, Reem Kassis, Marie Kerkeling, Sarah Lemanski, Anna Luntley, Sam Luntley, Florence Mae Maglanoc, Alice Mahon, Ianthi Michalaki, Dona Murad, Allisa Murphy, Agnese Negrini, Roberto Nitti, Marta Orlikowska, Alessandra Pili, Elena Reygadas, João Rodrigues, J.R. Ryall, Maxine Scheckter, Shiva Shirazi, Katie Smith, Julia Soria, Gareth Storey, Lilla Szocs, Jasmine Ting, Cecilia Tolone, Cemre Torun, Per Theodor Tørrisen, Carri Thurman, Anna Trattles, Michael W. Twitty, Luisa Weiss, Rawlston Williams, and Baneta Yelda.

Recipes include: Pecan Pie (Thanksgiving, USA) Büche de Noël (Christmas, France), Hot Cross Buns (Easter, UK), and Ma’amoul (Eid, the Levant), Mooncakes (Mid-Autumn Festival, China), Anzac Biscuits (ANZAC Day, New Zealand and Australia), and St Martin’s Croissants (St Martin’s Day, Poland). 

Ben Mervis is a respected food historian, researcher, and writer. Born in America and now based in Scotland, he is the founder of the food-focused travel magazine Fare, which explores city culture, community, and history through food. Mervis is also the author of The British Cookbook, a comprehensive exploration of the diversity, depth, and history of traditional British food culture. Additionally, he has been a contributor and researcher on Netflix's Chef's Table since 2017 and consults internationally with Michelin-starred chefs and award-winning food festivals across Europe.

Christina Tosi is a two-time James Beard award winning pastry chef, bestselling cookbook author, and founder of the dessert focused Milk Bar bakery chain in the USA.