All Hours: Crazy Good Food for Whatever, Whenever: A Cookbook (Hardcover)
by Kwame Onwuachi
Description
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).
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These are recipes for quiet nights in and ragers with friends, cookouts with family and snacking on the go—and everything in between.
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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.
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.
Product Details
Category: Nonfiction, Cookbook
Language: English
Format/Binding: Hardcover
Book Condition: New
ISBN-10: 0593802586
ISBN-13: 978-0593802588
Publisher: Knopf
Date Published: September 22, 2026
Pages: 288
Terms of Sale
All book sales are final. No returns or exchanges.
Purchaser will receive a new book that has never been read.
The book will be shipped within 7 to 10 business days of receipt of order via a major mail carrier (USPS, UPS, FedEX, or DHL) and may take up to 14 days to arrive depending on the carrier and destination.
International shipping is also available.