I was sooooo excited when I received a copy of Russell van Kraayenburg’s cookbook, Haute Dogs, for review*. I’m all about cooking up hot dogs, from the super-simple dog I can throw on at lunch, to a big, fancy dog that amazes all for dinner. It didn’t take me long to realize that this book has them all. And the photos? Oh my! They are just jump-off-the-page-into-your-mouth fantastic.
Next you’ll find the heart (meat?) of the book: recipes for American Classic, Modern American, South and Central American, and European, African and Asian dogs. I found all the recipes to be detailed, easy-to-follow, and they all use ingredients I can actually find at my local grocery store.
There are also sections on making your own buns and batters, actual dogs, and condiments, sauces, and toppings (my favorite section).
I immediately jumped in and made the New York Style hot dog, and simple dog that packs a lot of great flavor thanks to onions that are sauteed in tomato paste. Add in some spicy mustard and kraut, and you have a great dog you can throw together in no time. Anita proclaimed it “absolutely fantastic”. Score!
* The book was free, my review is free, and the thoughts are all mine. I gave Haute Dogs a high score using my ‘Mater Rater.
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