The Hot Dog Cookbook: 50 Recipes for the World's Best Food

For a limited time we have copies signed by Farideh Sadeghin.

A brightly illustrated celebration of the hot dog as a global phenomenon, with enough regional variety to surprise even the most committed frankfurter enthusiast.

Farideh Sadeghin has done the world a favor by documenting how widely the humble hot dog has traveled and adapted. The Sonoran dog, which crossed up from Mexico and found a devoted following in Arizona, arrives wrapped in bacon on a pillowy steamed bun with jalapeño sauce. Idaho's contribution skips the bun entirely, serving its dog in a baked potato loaded with cheddar and bacon. 

Iceland's Pylsa is dressed with remoulade, sweet mustard, and both crispy and raw onions, and is made with a blend of lamb, pork, and beef. Germany contributes currywurst, and Chile offers the Completo Italiano, whose name promises one thing and delivers something rather different: avocado, lime, and mayonnaise.

Sadeghin also brings her own ideas to the table, including hot dog flautas, and weaves in lore and history throughout. Her book is genuinely fun to read and useful to cook from—a combination that's harder to pull off than it sounds.

The physical package is charming too: a padded, bun-like cover and a mustard-squiggle ribbon marker. A good gift, and a good book in its own right.

Hardcover. Color illustrations throughout.