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.

The book starts with the history of the hot dog, and a really great section on cooking methods and rules-to-hot-dog-by.

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!

I’m looking forward to making more of the recipes from this book, from the dogs to the relishes, to the homemade ketchup.

* 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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