The Great American Hot Dog Book

[John]

This is the title of a new book that will be hitting bookstores soon. I was sent an advance copy that I just finished reading. An excellent book about hot dogs that is well researched, well written, and a fun and easy read. It is published by Gibbs Smith of Layton, Utah and written by Becky Mercuri. See here for more info.

The book starts out by giving a history of the American Hot Dog and debunking urban legends and myths. Well documented, this is a fine history and introduction to the regional styles and descriptions of hot dogs that follow. The chapters include hot dogs of the Northeast, Southeast, Midwest, Great Plains, West and Southwest, and Pacific. Ms. Mercuri not only describes the types of hot dogs popular in each region, but gives names, descriptions, and histories of hot dog establishments all across the nation. Not only a handy road trip guide, but also a cookbook as well, sharing recipes for wieners, sauces, chilis, slaws, relishes, side dishes and more.

This book will appeal not only to hardcore frank fanatics, but to anyone who likes hot dogs and has an appreciation for history. Not to mention the many cooks who might want to reproduce a relish, chili, or side dish from a favorite hot dog joint. There's even a recipe for Italian Hot Dogs! I heartily recommend this book.

[srhcb]

Does the book answer the eternal question, posed long ago by my childhood friend "Big John" Lucas, as to why, "when we have 'em at home they're wieners, on a picnic we say hot dogs, and at the ball park they're callled franks?

SB (I don't know )

[John]

All three names are used interchangeably, but the author does go into the origin of each.

[ChrisOC]

All three names are used interchangeably, but the author does go into the origin of each.

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I always thought they were the same thing also, but Usinger's website offers several types of wieners and several types of frankfurters.

[John]

Usinger's as well as some others who make hot dogs define a wiener as a longer, thinner sausage with a more tender sheep casing while a frankfurter is thicker with a hog or pig casing. Some like Schaller & Weber use a sheep casing for both, but the wiener is longer and thinner than the frank.