All Hours: Crazy Good Food for Whatever, Whenever: A Cookbook by Onwuachi, Kwame

Killer home recipes for any--and every--time of day, from breakfast to lunch to midnight snack, and for all occasions--weeknight dinners, parties with friends, mid-afternoon cravings, from the James Beard Award-winning chef of two-time New York Times #1 Restaurant in New York City, Tatiana

"Kwame Onwuachi is the most important chef in America" --San Francisco Chronicle

Chef Kwame Onwuachi is always on the go. But no matter when--or where--he's eating, you know it's going to be good. In this cookbook, Kwame shares the bold, craveable recipes that keep him going, 24/7, so that everyone can get a taste of his home cooking (even when you can't get a table at one of his red-hot restaurants).

These are recipes for quiet nights in and ragers with friends, cookouts with family and snacking on the go--and everything in between.

• MORNING GLORIES: Corn Milk French Toast, Perfect Pancakes, Bodega BEC
• TOP SHELF SNACKS: Curried Chicken Patties, Creole Sausage Roll-Ups, Souped-Up Top Ramen
• NEW FAVORITE DINNERS: Drunken Noodles alla Vodka, Cookout Lasagna, Berbere Chicken
• DESSERTS: Cosmic Brownie, Sticky Toffee Pudding, Half-and-Half Icee

All Hours is filled with the mad-genius creations and cross-cultural mash-ups that only a great chef could dream of: Brussels Sprout Suya, Rib Eye with Crazy Butter, Red Stew Chicken Parm--plus showstopping dishes from Kwame's restaurants (Tatiana's legendary Cosmic Brownie!) and his own spins on New York classics (Bougie Chopped Cheese!). Filled with bold photographs of every recipe, this is next-level home cooking, with a little je ne sais kwame.

Author: Kwame Onwuachi,Joshua David Stein
Publisher: Knopf Publishing Group
Published: 09/22/2026
Pages: 288
Binding Type: Hardcover
Weight: 2.70lbs
Size: 10.11h x 8.01w x 1.01d
ISBN: 9780593802588

Review Citation(s):
Library Journal 08/01/2026 pg. 95
Booklist 08/01/2026

About the Author
KWAME ONWUACHI is a James Beard Award-winning chef, restaurateur, and author. He has been named a Food & Wine Best New Chef, an Esquire Chef of the Year, a 30 Under 30 honoree by both Zagat and Forbes, and one of Time's 100 Most Influential People of 2025. He is the author of the memoir Notes from a Young Black Chef and the cookbook My America, has twice hosted the James Beard Awards, and regularly appears on TV shows such as Top Chef, Chef's Table, Billions, and Somebody Feed Phil.
Raised in New York City, Nigeria, and Louisiana, Onwuachi's culinary journey began in his mother's modest Bronx apartment. He trained at the Culinary Institute of America in New York City and, by the age of thirty had opened five restaurants, including the groundbreaking Afro-Caribbean eatery Kith/Kin in Washington, DC. Today, Onwuachi has restaurants across the country, in New York, DC, Miami, and Las Vegas. His restaurant Tatiana was named the number one restaurant in New York by The New York Times two years in a row, and his DC restaurant, Dōgon, earned a spot as one of North America's 50 Best Restaurants.

JOSHUA DAVID STEIN is a James Beard Award-winning author, journalist, and editor. His previous books include Notes from a Young Black Chef and My America, both with Kwame Onwuachi; Russ & Daughters: 100 Years of Appetizing, with Niki Russ Federman and Josh Russ Tupper; Dad, What's for Dinner? with David Nayfeld; and many others. He has also written many children's books, including Make New Friends, which was named one of the best children's books of the year for 2025 by The New York Times. His writing has appeared in Esquire, New York, The New York Times, Financial Times, and elsewhere. He lives in Brooklyn.