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Hot Doug's: The Book Hardcover – July 2, 2013

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Hot Doug's: The Book + Great American Hot Dog Book, The: Recipes and Side Dishes from Across America + Haute Dogs: Recipes for Delicious Hot Dogs, Buns, and Condiments
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Editorial Reviews

Review

Praise for HOT DOUG’S: THE BOOK and owner DOUG SOHN:

“To be the best at hot dogs in the city that makes them best is no small thing. Doug Sohn is a fearless warrior for the cause of righteousness in food—and Hot Doug's is a temple of meat in tube form. This book shall live forever as a timeless classic of wienerdom.” —Anthony Bourdain, host of Anthony Bourdain: No Reservations and author of Kitchen Confidential

“As with any great institution, every once in a while, when the planets are aligned and the gods are feeling generous, a visionary comes along and completely rewrites the rules. Ladies and gentlemen, I’m here to tell you that Doug Sohn is one of these visionaries.... This book is filled with soul. Like the peels of an onion, each page will reveal further insight about the artist that is Hot Doug and the experience that is Hot Doug’s.” —Graham Elliott

"Destined to become a must-have for the coffee tables of Chicagoans trying to establish their foodie cred." —Daniel Gerzina, of Eater

"In a city where hot dogs are revered, especially ones with inventive and delicious flavors, Sohn's book is sure to be a hit." —Michael Gebert, of Grub Street

“A local legend.” — Chicago magazine

“One sunny day in the spring of 2008 I walked into Doug's joint. I was smitten. The memory remains deliciously vivid because I ate what was without question the finest hot dog of my life.... There are many moments in chilly London when I yearn for a day in Chicago and I dream of a dog done Doug's way.” —Marco Pierre White

“The finest encased meats in the land, and a huge dose of hot dog humor. Can Mario Batali or Tom Collichio jump the line? Nope. They are mere mortals at Hot Doug's and have to pay cash like the rest of us. Look for Hot Doug’s to receive three Michelin stars in 2014.” —Paul Kahan, executive chef/partner of avec, Blackbird, and The Publican

“Doug Sohn is to hot dogs what Elvis was to rock and roll: the King. As a star-struck fan, I swoon when I open this book.” —Michael Stern, Roadfood.com

“Doug's twist on an American classic is quirky, creative, and inspiring.” —Mindy Segal, owner and head chef of Hot Chocolate


Praise for Hot Doug's: The Encased Meat Emporium and Sausage Superstore:

“In his irreverent moments, of which he has many, Mr. Sohn describes [Hot Doug’s] as an encased-meats emporium. Rightly so. It serves a fine Chicago red hot…but also what you might describe as canine nouvelle cuisine. At Doug’s you can order a veggie dog or a kangaroo sausage if you like.” —R.W. Apple, Jr., The New York Times

“The Chicago dog served here is a classic, and daily specials that range from a bacon-and-cheddar elk sausage to a spinach-and-feta gyro sausage are worthy experiments.” —Andrew Knowlton, Bon Appetit

“Which of our 6,000 restaurants most authentically represents Chicago and its values? Allow me to make the case for the much-ballyhooed Hot Doug's...It's the one restaurant that imbues the humble foods of Chicago's yesteryear with a fine-dining ethos. It's hip without snark. It operates with zero pretense…the quintessential Chicago restaurant of our time.” —Kevin Pang, Chicago Tribune

“The number-one cult restaurant in America...when this place is hailed as an encased meats emporium that is frequented by top chefs, you know something right is going on.” —Ari Bendersky, Poor Taste magazine

“In Chicago at least, this dude’s more iconic at this point than The Clash...Nationally, he often gets more column inches in The New York Times than most Third World dictators.” —Michael Nagrant, Newcity

Awards
Chicago Tribune Good Eating award
Best Chicago Hot Dog, Citysearch Chicago
Best Chicago Hot Dog, Time Out Chicago reader poll
Critics Pick on CBS, NBC, ABC, and Travel Channel

About the Author

Doug Sohn is the head chef of the landmark Chicago restaurant Hot Doug's: The Encased Meats Emporium and Sausage Superstore. His unique recipes have gained national fame by creating affordable gourmet food. Chef Graham Elliot is an award-winning chef and owner of three Chicago restaurants: Grahamwich, g.e.b., and Graham Elliot, which recently received Michelin's two-star designation. He has appeared on the popular television shows "Iron Chef," "Top Chef Masters," and as a co-star alongside Gordon Ramsay and Joe Bastianich in the FOX series "MasterChef." He is a regular contributor on Access Hollywood, Nightline, Good Morning America, and The Today Show, among others. He lives in Chicago with his wife, Allie, and his three children.
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Product Details

  • Hardcover: 232 pages
  • Publisher: Agate Midway (July 2, 2013)
  • Language: English
  • ISBN-10: 1572841370
  • ISBN-13: 978-1572841376
  • Product Dimensions: 1 x 10 x 9.8 inches
  • Shipping Weight: 2.5 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (33 customer reviews)
  • Amazon Best Sellers Rank: #272,359 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

2 of 2 people found the following review helpful By Kathryn Sesser on September 19, 2013
Format: Hardcover
I was excited when I heard Doug was coming out with "Hot Doug's: The Book," and snapped it up when we were at the restaurant a couple of months ago. It was great to learn the history of a place I cherish so much. Like Doug, the book is full of humor and charm, not to mention many great stories about the hot dogs, and those of us who wait hours in line to have one. The touching wedding story made me cry, some of the tattoos made me laugh, and every single page made me want to go eat the best fast-food grub on the planet! I dream of his chicken sausages and cheese fries, so the book is of course covered in drool. (I guess that's better than eating the pages.)
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1 of 1 people found the following review helpful By Nick TOP 1000 REVIEWERVINE VOICE on July 14, 2013
Format: Hardcover
If you've ever been lucky enough to eat at Hot Doug's in Chicago, you realize how much of a gem the place truly is. It's more than just a hot dog restaurant - it's a place where people willingly wait over an hour in line for encased meats in the dead of winter. And like the Billy Goat Tavern, Hot Doug's occupies a place in Chicago's culinary landscape and folklore.

The book discusses the story of Hot Doug's, from that small little shack on Roscoe to the corner of California and Roscoe. Being listed as one of the 13 restaurants to eat at before you die by Anthony Bourdain and being admired by other chefs and food critics, Doug Sohn is always there, with a smile and happy to see you. For residents of Chicago - it's not just a place to get a hot dog, but it's an adventure to be shared with others. The mere mention of "Hot Dougs" to Chicago residents conjures up memories and a smile.

The book isn't a cookbook - it's a celebration of a restaurant and the people who go there. I'm happy to have contributed to this book, and I'm even more pleased to go there and wait in line for delicious food. This book is a great way to share the stories that have come out of Hot Doug's over the years and remind you of how amazing the treat of Hot Doug's is, rain or shine.
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1 of 1 people found the following review helpful By Cheryl on July 30, 2013
Format: Hardcover Verified Purchase
I am so glad I live near Chicago and get to experience going to Hot Doug's. I bought this book for my brother who no longer lives
in Chicago. Thought I would skim through it before sending it on to him. Soon realized this was not a book to be skimmed but
rather savored - kinda' like eating at Hot Doug's. I promptly ordered my own copy and have been delighted. It is risky to read this
book if you can't easily visit the emporium of sausage. Reading Hot Doug's book may cause one to book a flight to Chicago.
Visit, read - you won't be disappointed.
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1 of 1 people found the following review helpful By Matt While on August 2, 2013
Format: Hardcover
I can't rave enough about this book. Doug is hilarious, and I truly enjoyed learning about the history of his wonderful restaurant.

I thanked Doug for writing this book on twitter, and he replied with appreciation personally - I mean, come on. Doug Sohn is the man.

I leave my home in Chicago in a week - I'm so glad that I'll have this book to remember Hot Doug's by.
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1 of 1 people found the following review helpful By MadTownMoxie on July 3, 2013
Format: Hardcover Verified Purchase
This book is a hoot. The book is almost as good as Hot Doug's Sausages, Dogs, and Encased Meats! Almost. It is as friendly as Doug himself! A scrapbook and history of the best Dog House I have been to in quite some time. Hint: Try the Alligator Sausage if it happens to be the Game of the Week...
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1 of 1 people found the following review helpful By Frank H Reynolds on September 16, 2013
Format: Hardcover Verified Purchase
We learned of Hot Doug's from watching Anthony Bourdain's show. Stood in line and met some nice folks from Denver. Bought the book and will take it for an autograph next time we indulge ourselves at HD's. We met Doug, who is every bit the major hot dog purveyor in the world!
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Format: Hardcover Verified Purchase
I didn't have to wait in line to get this book. It doesn't smell like foie gras or hot dogs. It is the closest thing to being in Hot Doug's without being there.

This book sounds like Doug. Those celebrity books written by somebody else never ring true. This sounds like Doug is just standing behind the counter taking my order and telling a story. I can hear him talking. I can hear him say, the restaurant is for sale, would you like to buy it? The book rings true. From the way Doug tells it, Kate DeVivo was an excellent influence.

Hot Doug's is a bit like a scrapbook of memories and stories, although it is actually a lot more than that. My mouth watered the whole time I read this book. Knowing more about Doug and his incredible restaurant is a good thing. Doug is such a regular guy and his book sings that so loudly. The foie gras debacle was great to read, there is so much urban legend about what happened and Doug recounting what happened was excellent.

The book looks like the restaurant, all primary colors, a bit of random layout, and a sense of humor. There is a thread written by Doug through the book that recounts the history in exactly the way you would expect Doug to tell the story. The pages are crowded with things people have contributed, stories, memories, pictures, and amplification of what Doug wrote. It seems like everybody important to Doug weighed in with a comment, all fantastic reading and viewing, including the tattoo in the delicate place.

There are some minor flaws that are not a big detraction from the book. It would have been nice to use a local US printer.
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