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All Hours (Crazy Good Food for Whatever, Whenever: A Cookbook)
List Price:
$40.00
| Expected release date is Sep 22nd 2026 |
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Product Details
Author:
Kwame Onwuachi, Joshua David Stein
Format:
Hardcover
Pages:
288
Publisher:
Knopf Doubleday Publishing Group (September 22, 2026)
Imprint:
Knopf
Release Date:
September 22, 2026
Language:
English
Audience:
General/trade
ISBN-13:
9780593802588
ISBN-10:
0593802586
Weight:
20oz
Dimensions:
8" x 10"
File:
RandomHouse-PRH_Book_Company_PRH_PRT_Onix_delta_active_D20260414T230508_155937925-20260414.xml
Folder:
RandomHouse
List Price:
$40.00
Country of Origin:
China
Pub Discount:
65
Case Pack:
10
As low as:
$30.80
Publisher Identifier:
P-RH
Discount Code:
A
QuickShip:
Yes
Overview
Around the clock recipes, from “the most important chef in America” (San Francisco Chronicle), the visionary behind Tatiana, the New York Times #1 Restaurant in New York City.
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 All Hours, 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).
From morning glories like Corn Milk French Toast and the ultimate Bodega BEC to afternoon delights like Souped-Up Top Ramen and Red Stew Chicken Parm, these are recipes for quiet nights in and ragers with friends, cookouts with family and snacking on the go—and everything in between.
Filled with the mad-genius creations and cross-cultural mash-ups that only a great chef could dream of: Drunken Noodles alla Vodka, Creole Sausage Roll-Ups, Brussels Sprout Suya—plus showstopping dishes from Kwame’s restaurants (Tatiana’s legendary Cosmic Brownie with Powdered Donut Mousse!) and his own spins on New York classics (Bougie Chopped Cheese!)—this is killer home cooking, with a little je ne sais kwame.
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 All Hours, 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).
From morning glories like Corn Milk French Toast and the ultimate Bodega BEC to afternoon delights like Souped-Up Top Ramen and Red Stew Chicken Parm, these are recipes for quiet nights in and ragers with friends, cookouts with family and snacking on the go—and everything in between.
Filled with the mad-genius creations and cross-cultural mash-ups that only a great chef could dream of: Drunken Noodles alla Vodka, Creole Sausage Roll-Ups, Brussels Sprout Suya—plus showstopping dishes from Kwame’s restaurants (Tatiana’s legendary Cosmic Brownie with Powdered Donut Mousse!) and his own spins on New York classics (Bougie Chopped Cheese!)—this is killer home cooking, with a little je ne sais kwame.
