Hot Doug's: The Book [NOOK Book]

Overview


When it comes to hot dogs, Hot Doug's head chef Doug Sohn is the master of the craft. His introduction of gourmet ingredients and professionally trained culinary flair to the world of encased meats has earned him national recognition and praise. In Hot Doug's: The Book, Sohn takes the reader on a fun, irreverent trip through the history of hot dogs, his restaurant, and the many patrons -- both famous and average Joe -- who have declared Sohn ...
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Hot Doug's: The Book

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Overview


When it comes to hot dogs, Hot Doug's head chef Doug Sohn is the master of the craft. His introduction of gourmet ingredients and professionally trained culinary flair to the world of encased meats has earned him national recognition and praise. In Hot Doug's: The Book, Sohn takes the reader on a fun, irreverent trip through the history of hot dogs, his restaurant, and the many patrons -- both famous and average Joe -- who have declared Sohn the king of dogs.

As told through Sohn's own stories, this book will combine photos, favorite anecdotes, lessons learned, and lists ranging from general restaurant etiquette to most-repeated sausage double-entendres (Doug's heard 'em all). Stories included will reveal fact from the folklore of the restaurant's founding, retell the tale of Hot Doug's infamous 2006 run-in with Chicago City Hall, and even provide accounts of Hot Doug's-inspired tattoos, which if presented upon order privilege the bearer to free hot dogs for life. Contributions from some of Hot Doug's biggest fans will be spread throughout the book, with raves from Paul Kahan, Steve Albini, Dan Sinker, Mindy Segal, Homaro Cantu, Aziz Ansari, many other local and national figures, and an introduction from Graham Elliot.
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Editorial Reviews

From the Publisher

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

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Product Details

  • ISBN-13: 9781572847200
  • Publisher: Agate
  • Publication date: 6/17/2013
  • Sold by: Barnes & Noble
  • Format: eBook
  • Pages: 232
  • Sales rank: 866,457
  • File size: 19 MB
  • Note: This product may take a few minutes to download.

Meet 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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