Our cookbook of the week is Kung Food: Chinese American Recipes from a Third-Culture Kitchen by Jon Kung, a Detroit-based chef raised in Hong Kong and Toronto. Jump to the recipes: jerk chow mein ...

In the U.S., the way chow mein noodles are cooked is often the biggest variation, with the noodles usually made of egg dough, and there is a big difference between West and East Coast versions.

Make recipes from Detroit-based chef Jon Kung's cookbook debut, Kung Food, including Hong Kong chicken and waffles and jerk chow mein.