BOLD FORK BOOKS

BOLD FORK BOOKS Culinary bookshop
Drop us a line at [email protected]

UPDATE: POSTCARDS ARE BACK IN STOCK ❣️Mail some love from your favorite cookbook store in DC or buy and keep one for you...
09/07/2026

UPDATE: POSTCARDS ARE BACK IN STOCK ❣️
Mail some love from your favorite cookbook store in DC or buy and keep one for yourself as a memento.

Illustration by Nate Welch 2022.

Our hours for this week! Laboring on Labor Day! Closed Tues & Weds! Stop by and say hi to Brinda on Friday for one of Mo...
09/06/2026

Our hours for this week! Laboring on Labor Day! Closed Tues & Weds! Stop by and say hi to Brinda on Friday for one of Mount Pleasant’s biggest nights and make your own bookmark! Shop new, old, and pre-orders! And check out our website to grab a ticket to one of our final events!

See you real soon.

Over the last six years, fall has always been Bold Fork Books’ busiest and arguably most joyful season. For us, the star...
09/02/2026

Over the last six years, fall has always been Bold Fork Books’ busiest and arguably most joyful season. For us, the start of September typically means new book releases, the first holiday shoppers, and, of course, EVENTS!
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We’ve planned and hosted hundreds of gatherings, welcoming incredible chefs, writers, thinkers, and guests like you into our shop and to events around town with our wonderful partners. And through our cookbook and bake clubs, we’ve collectively brought countless recipes to life and delighted in sampling them together.
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Now, before October 1st, we’re inviting you to join us one last time for these can’t-miss events. We’re not done yet!
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Some notes:
* FREE: stop by our shop during Mount Pleasant’s Art All Night on the 11th to create your own bookmark by collaging with back issues of some of our favorite culinary magazines! byo snacks.

* 9/23: our 9/16 cookbook club is sold out so we added a second date & tickets are going quickly!

++ five more author talks with some amazing people exploring everything from the history of mac & cheese to keeping veggies on our tables every day of the week. grab your tickets on our website or at the link in our bio today. 9/26 event tickets coming VERY SOON. comment if you want to be the first to know.

P.S. mark your calendars!!! we’re having a big sale Sept 19-20. stay tuned for more details.

A sample of our rare, out-of-print, noteworthy culinary books. Swipe through to learn more. All available for purchase o...
09/01/2026

A sample of our rare, out-of-print, noteworthy culinary books. Swipe through to learn more. All available for purchase online and in-store. We ship almost anywhere.

A kitchen classic offering a deep understanding of how cuisine developed in the different regions of France. A scholarly yet straightforward celebration of the traditions of French regional cooking from one woman’s odyssey through provincial France.

Harper & Row, New York, 1962. Hardcover with dust jacket. First US edition.

Lena Richard spent her life cooking, teaching, and championing Creole cuisine in New Orleans and beyond at a time when the country’s most celebrated culinary voices were overwhelmingly white.

Through her cooking school, restaurants, writing, and later her pioneering work in television (she was the first Black woman to have her own culinary TV show!), she asserted both her own expertise and the central role of Black cooks in shaping New Orleans cuisine.

Dover Publications, New York, 1985. Softcover.

A massive undertaking featuring hundreds of definitions of various global foods along with recipes and serving instructions. This book is divided into 9 categories: e.g., sauces; vegetables; fish; meat; birds and eggs; cheese; and w**e. French author André L. Simon was best known for his contributions to w**e writing and the English w**e trade.

According to Hugh Johnson research, writing, and editing this book occupied much of André’s time throughout the Second World War.

Harcourt, Brace and Co, New York, 1952. Hardcover with dust jacket. First American edition.

A rare book focusing on earupoean home cooking from the first half of the 20th century, translated into Portuguese. Features consommes, sauces, appetizers, marinades, butchery, souffles, cocktails, and more.

Even comes with an intro from Archduke Joseph Francis of Austria!

Lisbon, Livaria Bertrand, 1953. Hardcover. First Edition.

A rare find extolling the virtues of (and techniques for) outdoor cooking. Includes fabulous color photos of various meats grilling in situ in the Swiss Alps.

Editions Melior, Switzerland, 1970. Soft cover with comb binding. In French.

We’re adding this stack of books Elizabeth is holding to our shelves today! Also, some answers to some of your questions...
08/31/2026

We’re adding this stack of books Elizabeth is holding to our shelves today! Also, some answers to some of your questions:

- YES we are still accepting special orders until Sept 11! How does this work? Email us [email protected] the book you’re interested in, we’ll see if it’s available, send you a link to pay, and email you as soon as it’s in the shop.

- YES we are still accepting preorders for books currently ylisted on our website that are publishing before September

- YES more vintage and community cookbooks are on the way, we’re heading to storage this week to pull out more treasures

- YES we are laboring on Labor Day our doors will be open for you all regular Monday hour 12-8pm come say hi to Elizabeth

a peek into the deliciousness that was our bake club with scrapss.world yesterday: 40+ bakers prepared delicious sweet a...
08/31/2026

a peek into the deliciousness that was our bake club with scrapss.world yesterday: 40+ bakers prepared delicious sweet and savory treats and brought life to our corner of DC

A family effort: a beet and strawberry chocolate cake using fruit grown in the family’s backyard

Savannah talking to our Bake Club family about scrapss, cake, her career, and more

Delicious savory bites captured by our volunteer Danny

the sounds of people meeting in our shop

Ready for round two! Faces old and new

One of many overflowing plates…

Elizabeth and Eva, our Director of Operations and one of o ur volunteers, all smiles as they catch up at our farmhouse table

Join us for our final cookbook club :heart: ADD YOUR NAME TO THE WAITLIST & WE’LL SEE IF WE CAN ADD A SECOND DATE!Help u...
08/29/2026

Join us for our final cookbook club :heart: ADD YOUR NAME TO THE WAITLIST & WE’LL SEE IF WE CAN ADD A SECOND DATE!

Help us bring Bold Fork Book’s namesake title to life! Cook something delicious, meet someone new, make memories.

We’re throwing it back to the beginning with a special cookbook club featuring the book that started it all.

ABOUT THE COOKBOOK
The woman who elevated food writing to an art is at her best in this mouthwatering collection of memoirs and recipes. Boldly confessing her prejudices and her passions, M. F. K Fisher includes more than 140 recipes in the 17 chapters of this book. Dishes for every course of every meal can be found here, from the simplest to the most esoteric: tidbits, appetizers, breads, pastries, fish, fowl, meats, soups, vegetables, desserts, and casseroles. Whether recalling forbidden fruits from her childhood (such as mashed potatoes with catsup), her mother’s legendary mustard pickles, or a Caribbean bride singing about peas and rice, each description is flavored with the eloquence, warmth, and wit that became Fisher’s hallmark. Among the many admirers Fisher accrued during her illustrious and varied career was W. H. Auden, who said of her, “I do not know of anyone in the United States who writes better prose.”

ABOUT THE AUTHOR
Mary Frances Kennedy Fisher, as M F. K. Fisher was the preeminent American food writer. She wrote thirty-three books, including a translation of The Physiology of Taste by Jean Anthelme Brillat-Savarin. Her first book, Serve It Forth, was published in 1937. Fisher’s books are an amalgam of food literature, travel, and memoir.

For when you’re celebrating. For when you’re feeling sad. When you’ve got a sweet tooth you can’t ignore. Cake is good f...
08/28/2026

For when you’re celebrating. For when you’re feeling sad. When you’ve got a sweet tooth you can’t ignore. Cake is good for anytime, really, as Dorie Greenspan taught us.

We’re excited to invite you to join us for one last Sunday bake club in our space in Mount Pleasant. This time we’re bringing author Zola Gregory’s Sheet Cakes to life. Bring a cake, make a memory, sip some tea, have a sweet time.

As a huge bonus, special guests Zola and local baking legend Jill Nguyen will be joining us! Meet Zola and Jill, get your baking questions answered, and take a box of cake home. How sweet!

Tickets are going quickly and can be purchased on our website boldforkbooks.com 🎂❤️ see ya 🔜

After six joyful years, we’ll be closing our doors on September 30th. We can’t put into words how much this community me...
08/26/2026

After six joyful years, we’ll be closing our doors on September 30th. We can’t put into words how much this community means to us. We’ll have more to share soon about ways to come together in the weeks ahead, but for now, thank you for the journey of a lifetime.

SEPT 1: Join us for a special evening of conversation all about Award-winning author Leah Koenig’s newest cookbok, THE D...
08/25/2026

SEPT 1: Join us for a special evening of conversation all about Award-winning author Leah Koenig’s newest cookbok, THE DESSERT TABLE: 100 Joyful Jewish Sweets!

ABOUT THE COOKBOOK
A celebration of classic and creative Jewish desserts from around the world by the author of Portico.

The dessert table is the star of any Jewish gathering: sprinkle cookies and honey cake, airy meringues and flaky rugelach, sweets brimming with tender apples and bright pops of pomegranate. Eager to bring a little extra sweetness to all our tables, Leah Koenig takes us on a delightful tour through the 2,000-year-old tradition of Jewish sweets. She shares recipes and stories from historic Jewish communities in Venice, Syria, and Curaçao; home bakers from Hungary and Poland; and up-and-coming diaspora bakeries across the United States. Her 100 all-new recipes include creative takes on familiar favorites, like Chai-Spiced Cheesecake or Chocolate Turtle Babka, and bring lesser-known gems to the conversation, such as a lush Orange and Almond Cake and Fluffy Apricot Jam Doughnuts inspired by Hungarian fánk. Beloved for her well-researched storytelling and clear, encouraging directions born from her own kitchen, Koenig energizes the dessert canon as no one else can.

ABOUT THE AUTHOR
Leah Koenig is the author of seven previous cookbooks, including the IACP Award–winning Portico: Cooking and Feasting in Rome’s Jewish Kitchen. Her writing and recipes have been published in Food & W**e, Bon Appétit, the New York Times, and more. She lives in Brooklyn, New York.

ABOUT THE MODERATOR
Becky Krystal is the recipes editor for Washington Post Food, following a six-year stint as a staff writer and recipe developer. After several years as a general assignment reporter in Virginia’s Shenandoah Valley, she came to The Washington Post in 2007 to work for TV Week and Sunday Source. Her time at The Post also includes five years in the Travel section.

Address

3064 Mt. Pleasant Street NW
Washington D.C., DC
20009

Opening Hours

Monday 12pm - 8pm
Wednesday 12pm - 6pm
Thursday 12pm - 6am
Friday 12pm - 6pm
Saturday 10am - 8pm
Sunday 11am - 5pm

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