Chef Kwame Onwuachi, the Nigerian American culinary force and James Beard Award-winning chef behind Tatiana, which has landed on the New York Times‘ list of top 100 restaurants every year since opening in 2022, is set to release his third book, All Hours: Crazy Good Food for Whatever, Whenever, on September 22, 2026, co-written once again with James Beard Award–winning author Joshua David Stein. Published by Knopf, an imprint of Penguin Random House, the cookbook will gather the bold, craveable recipes Onwuachi cooks around the clock to keep himself going, offering readers a taste of his home cooking even without a reservation at one of his restaurants.

All Hours moves through the day in full: morning dishes like Corn Milk French Toast and the Bodega BEC, afternoon staples like Souped-Up Top Ramen and Red Stew Chicken Parm, and showstoppers built for everything from quiet nights in to cookouts with family. Throughout, the recipes lean into the cross-cultural mash-ups that have defined Onwuachi’s cooking from the start — dishes like Drunken Noodles alla Vodka, Creole Sausage Roll-Ups, and Brussels Sprout Suya, each one carrying traces of the cultures that shaped him.

Raised between New York City, Nigeria, and Louisiana, Onwuachi’s culinary journey began in his mother’s Bronx apartment before taking him through the Culinary Institute of America and into five restaurants opened before he turned thirty, including the groundbreaking Afro-Caribbean restaurant Kith/Kin in Washington, D.C. Today his restaurants span New York, D.C., Miami, and Las Vegas, and he was named to Time‘s 100 Most Influential People in 2025. All Hours follows his acclaimed memoir Notes from a Young Black Chef (2019) and cookbook My America (2022), both also written with Stein, continuing a body of work that keeps folding his Nigerian and American roots into every plate.

All Hours releases September 22, 2026, and is available now for preorder.