BOLD FORK BOOKS

Some books feed you. Some help you understand the world. This week’s stack of new releases does both.

🥟 BAO by Loretta Liu | This book unlocks your bamboo steamer’s full potential with 65 recipes for bao, dumplings, steamed mains, and Asian street food. Fluffy, satisfying, and endlessly snackable.

🍷 PRESSING MATTERS by | For anyone just getting into wine, this is your book. Terroir, farming, tasting, value — it lays out all the big debates fairly and lets you make up your own mind.

🍽️ SHE WHO TASTES, KNOWS by | Durkhanai Ayubi traces Afghan culture through its ingredients, each chapter following one food back into the histories and humanity that conflict and distance have tried to erase.

🌶️ KIMCHI by Jihyun ‘Kimmy’ Kim | From Seoul to Southeast London, Kimmy brings her family’s kimjang tradition to your kitchen. 80 recipes, plus the story of fermentation as memory, patience, and love.

🇮🇹 CUCINA DELL’EMILIA-ROMAGNA by | Even in a country that takes its regions seriously, Emilia-Romagna stands apart. Parmigiano. Prosciutto. Mortadella. Balsamic. 75 recipes highlighting the place Italians call the food valley.

🌸 ODETTE by | Odette is named for Julien Royer’s grandmother. It’s also one of the most celebrated restaurants in the world. This book brings both stories to the table.

Come find your next favorite on our shelves!

🍕Bold Fork Books is excited to host THE BOOK OF PIZZA Co-Author Martin Philip and Grazie Hospitality’s Executive Chef and Partner Gerald Addison for a celebration and conversation on Monday, May 11th at 7pm. All tickets include a slice of pizza from Grazie Nonna! 🍕

Tickets are available now Bold Fork Books’ website. Keep reading to learn more about the book:

“From the team behind the #1 New York Times bestseller The King Arthur Baking Company Big Book of Bread, comes the definitive book dedicated to the key elements of making pizza in any home oven, countertop pizza oven, or backyard oven or grill.

The bakers at King Arthur Baking Company researched, tested—and tasted!—hundreds of pizzas and cooking methods to develop the most comprehensive book yet dedicated to the art and science of making pizza at home. Organized around twelve distinct styles—New York, New Haven, Chicago Tavern, Grandma, Neapolitan, and more—King Arthur Baking Company’s The Book of Pizza goes deep on every element of a great pie, from dough and sauce to the cheese and the bake.”

Comment “TICKET” and we’ll send you the link. See you in Mount Pleasant on May 11th!

Food Justice. Local Power. Nourishment. The Art of Gathering. How can we create a world where everyone has enough? What does it mean to truly nourish ourselves and our communities? In GATHER: Black Food, Nourishment, and the Art of Togetherness, author Ashanté M. Reese centers Black communities and explores the answers to these questions that are essential for real, sustainable change.

We’re absolutely thrilled to welcome Dr. Reese to Bold Fork Books in Washington D.C. where Dr. Reese will be in conversation with Anela Malik on Wednesday, May 6th at 7pm. Tickets are available on our website and eventbrite page + the link in our bio. Keep reading to learn more about Dr. Reese and Anela!

ABOUT THE AUTHOR
Ashanté M. Reese is a writer, anthropologist, and associate professor of African and African diaspora studies at the University of Texas at Austin. Raised in Cooper Settlement, Texas, she lives in Austin and is involved in food justice movements nationwide.

ABOUT THE MODERATOR
Anela Malik is a DC-based author, speaker, and host whose work centers Black women, curiosity, and the belief that a bigger, more meaningful life is not only possible, but worth claiming. Anela is the author of American Soul: The Black History of Food in the United States, published by National Geographic in 2025, and a 2x NAACP Image Awards nominee.