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

Enhanced descriptions from Syndetics:

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 .

Reviews provided by Syndetics

Library Journal Review

James Beard Award winner Onwuachi (My America) has restaurants across the country, including Tatiana (named one of the best in New York City by the New York Times). In his new cookbook, written with Joshua David Stein, Onwuachi reveals what he prepares for family meals at his restaurants, what he eats at home, and what he brings to parties. Eschewing categories such as breakfast, lunch, and dinner, Onwuachi instead organizes his recipes into chapters such as "Party Spread," "Eating Out," "On/Off the Menu," and "Goddamn Veggie Sides." An introductory pantry section offers recipes for spice mixes, marinades, hot sauces, and more, which are put to great use in the dishes that follow. From a bodega bacon-egg-and-cheese (the on-the-go breakfast of New Yorkers) and a chopped cheese (a cross between cheeseburger and cheesesteak) to a simple cucumber and tomato salad and the time-consuming-but-worth-it cosmic brownie with powdered-donut mousse, Onwuachi delivers on his promise of maximum deliciousness, serving up flavor-packed recipes with great culinary flair. VERDICT Written with great verve and a disarming sense of charm, Onwuachi's boldly imagined new cookbook further illuminates his culinary inventiveness and will inspire cooks to recreate his dishes in their own kitchens.--John Charles

Booklist Review

Onwuachi's (My America, 2022) third book, his second cookbook, packs an energy-fueled punch that reflects the restaurateur and former Top Chef contestant's personality. Almost any and every comfort food is on offer, mixed and fused with flavors from around the world and joyously pumped up with ingenuity and practicality: speculoos milkshake (inspired by a leftover airplane snack), a passion fruit maritozzi, an NYC-style bacon, egg, and cheese sandwich. Onwuachi's American melting-pot meal inspiration makes a good time all but guaranteed, from a jerk bacon and turkey club sandwich to Philly cheesesteak in both meat and vegetarian (mushroom) versions, an oyster and pork banh mi, Cantonese rib tips, Thai fried chicken, and egg roll rangoons. The book's photos and graphic design more than convey the frenetic feel of the busy chef's lifestyle and will make for a highly coveted and tactile object to pore over and discuss at an upcoming cookbook club or dinner party.