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.

This listing is for community members who purchased a book with their ticket for Cocktails & Convo with Kwame Onwuachi on Thursday, June 2, and were unable to attend.  All books will be shipped via media mail.  Please check out for the number of books you purchased using the email address associated with your original order for confirmation purposes.  Purchasing this product is not a ticket to the event or a book sale.  Thank you for understanding!

Discover the most significant museum collection chronicling African American life, history, and culture, revealing centuries of creativity, resistance, determination, and joy.

At the National Museum of African American History and Culture’s dedication ceremony in 2016, civil rights activist and venerated congressman John Lewis proclaimed, “Oh, say! What a dream can do!” This volume, published to celebrate the Museum’s tenth anniversary, captures that vision through stories told by those collecting and caring for the objects. From the historically profound, such as the miraculous recovery and resurrection of a WWII–era plane used to train Tuskegee Airmen; to the searingly poignant personal keepsakes belonging to the famed abolitionist Harriet Tubman, whose family carefully preserved them for generations.

The breadth of the collection is extraordinary, spanning visual art, photography, film, and historical artifacts from the seventeenth century to the present. Each object carries its own story and distinctive journey, reflecting the collaboration, care, and commitment required to bring this national museum to life. Other incredible highlights include the Johnson Publishing Company’s famed Ebony Test Kitchen, Chuck Berry’s red Cadillac, and Radio Raheem’s iconic boombox from Spike Lee’s 1989 film Do the Right Thing.

These powerful stories of community, connection, resilience, and remembrance reflect the nation’s story and demonstrate, in enduring and profound ways, what a dream can do.

A field-shaping account of how contemporary Black art revitalizes the Black radical tradition

In View of the Tradition argues that contemporary Black artists do not simply comment on politics. They help to generate it. Moving across sculpture, installation, photography, and film, Roderick A. Ferguson shows how Black art clarifies the stakes of capitalism, migration, war, settler colonialism, and ecological crisis while widening the tradition’s feminist, queer, and transnational horizons. The book asks what it means to relocate Black art in the annals of freedom rather than the balance sheets of the marketplace.

Reading work by John Akomfrah, Stephen Hayes, Hew Locke, Fabrice Monteiro, Wangechi Mutu, Noah Purifoy, Cauleen Smith, and Carrie Mae Weems, Ferguson restores the social character of art: how artworks imagine community, connect histories, and model ways of making and remaking the world. Street-level practices associated with Purifoy reframe official narratives of disorder into studies of collective making and civic imagination. Weems’s Hampton Project situates Black and Native lives within intertwined histories of racial governance and settler pedagogy, building an aesthetics of reckoning that links emancipation to captivity.

Across the Atlantic world, artists turn to the sea as both history and prophecy. In the flotillas and filmic ecologies of Locke, Akomfrah, and Monteiro, water becomes a sensor of racial capitalism and refugee flight, and it calls Black radicalism to account for migration’s precarity and the force of deregulated markets. Mutu’s hybrid anatomies trace militarism’s afterlives, from colonial counterinsurgency to Cold War entanglements, where bodies and ecologies register violence yet assemble unexpected kinships. The book closes with art as praxis through Cauleen Smith’s Human 3.0 Reading List, a hand-drawn syllabus that doubles as an engine room of creation. Ferguson names a method that is accessible and rigorous: look closely, connect widely, and link visual literacy to insurgent study and to áshe, the capacity to make things happen. Written with clarity for general readers and with depth for scholars and classrooms, In View of the Tradition shows how Black art and radical thought come together to represent the world and to sketch other possible ones.

Join Kindred Stories and ChópnBlọk for a special author talk and book signing with James Beard Award-winning chef Kwame Onwuachi in celebration of the release of his first cookbook, My America, on the Skylawn at the Post Houston.  Specialty cocktails and bites will be available for purchase from ChópnBlọk. 

EVENT DEETS:

When: Thursday, June 2 at 8:00 PM

Where: The Skylawn at the Post Houston, 401 Franklin Street, Houston TX, 77201

How: Register for a ticket only for free (limited quantity available) or purchase your ticket with a copy of My America.

*Only books purchased from Kindred Stories will be eligible for the signing line. Support the work of Indie bookstores:-)

*Your book will be available for pick up at the event on June 2.  If you are unable to attend and pick up your book, you will be responsible for paying for shipping from our store within 30 days, otherwise your book will be donated to an HISD classroom or library.

*Sorry, but this purchase is ineligible for returns, exchanges, or refunds.

We hope you can join us!

ABOUT THE BOOK:

What is American food? In his first cookbook, Kwame Onwuachi the acclaimed author of Notes from a Young Black Chef, shares the dishes of his America; dishes that show the true diversity of American food.

Featuring more than 125 recipes, My America is a celebration of the food of the African Diaspora, as handed down through Onwuachi's own family history, spanning Nigeria to the Caribbean, the South to the Bronx, and beyond. From Nigerian Jollof, Puerto Rican Red Bean Sofrito, and Trinidadian Channa (Chickpea) Curry to Jambalaya, Baby Back Ribs, and Red Velvet Cake, these are global home recipes that represent the best of the patchwork that is American cuisine. Interwoven throughout the book are stories of Onwuachi's travels, illuminating the connections between food and place, and food and culture. The result is a deeply personal tribute to the food of "a land that belongs to you and yours and to me and mine."

ABOUT THE AUTHOR:

KWAME ONWUACHI is a James Beard Award-winning chef, who was raised in the Bronx, Nigeria, and Louisiana. A former contest and now a recurring judge on Top Chef, Onwuachi has been named Esquire’s Chef of the Year, one of Food & Wine’s Best New Chefs, and a 30 Under 30 honoree by both Zagat and Forbes. He trained at the Culinary Institute of America and opened five restaurants before turning thirty. Onwuachi is the author of Notes from a Young Black Chef. JOSHUA DAVID STEIN is a Brooklyn-based author and journalist. He is the co-author of Notes from a Young Black Chef, with Kwame Onwuachi; Il Buco: Stories and Recipes with Donna Lennard; and The Nom Wah Cookbook with Wilson Tang and the author of Cooking for Your Kids.