All Hours

Praise for All Hours
“Big, bold dishes that aren’t afraid to mash up cultures and cuisines, like Red Stew Chicken Parm and Drunken Noodles Alla Vodka . . . There are chapters dedicated to sandwiches, the ‘Holy Grail of the Bronx’ (aka New York Chinese food), and ‘Goddamn Veggie Sides,’ which should give you some indication of the verve and voice behind this raucous collection.” —Saveur

“Back with his second cookbook, James Beard Award-winning chef Kwame Onwuachi wants to share all of the recipes that fuel his busy life in All Hours. From corn milk French toast to snackable Creole sausage roll-ups and red stew chicken parm, there are dishes in here to satisfy any craving at all hours of the day. And of course, each dish is inspired by the international, creative flavors that fans of Kwame’s restaurants have come to love.” —Forbes

“Onwuachi delivers on his promise of maximum deliciousness, serving up flavor-packed recipes with great culinary flair. 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.” —Library Journal (starred review)

“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 . . . 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.” —Booklist

Praise for My America
“The dishes collected within these pages have more soul than James Brown and Leon Bridges combined . . . Onwuachi’s America truly marvels at the country’s melting pot, perhaps as only a millennial child of New York City can. . . . His recipes pass along not just family history, but larger historical truths, too.” —The Washington Post

“Onwuachi’s first cookbook, My America, is a love letter to the ‘proper nouns’—what he calls his loved ones and culinary influences—in his life. This collection of recipes establishes a more inclusive legacy of American food, one that might be recognizable to everyone.” —Eric Kim, The New York Times

“I love My America—not only for its vibrant, delicious, and seasonal recipes that explore the African diaspora, but for the moving story Kwame tells: how food knits together our communi­ties, celebrates and preserves our cultures, and intimately connects us to the land and the people we came from.” —Alice Waters, chef and owner of Chez Panisse and author of We Are What We Eat

“Flat-out delicious . . . [A] cookbook that, in its own way, asserts the right to weave a personal cuisine from a blend of ancestral recipes, diverse influences and idiosyncratic obsessions . . . Onwuachi’s pantry is a family tree with roots in the American South, Trinidad and Tobago, Jamaica, Nigeria and beyond.” —The Wall Street Journal