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Written by Author and Hot Dog Expert, Frank Furter, this Hot Dog Cookbook Will Change Your Life! The days of plopping a hot dog on a bun, squirting a squiggle of school bus yellow mustard on it, and calling it lunch are over. Our 101-Plus Hot Dog Variations elegantly jazz up flavor and aesthetics. What better way to celebrate a meal than boiling, grilling, steaming, or baking hot dogs and then jazzing them up with Swiss cheese, fancy mustard, piccalilli, or a dozen other fancy condiments. Here's a sampling of what's in the book. - Chicago dogs : Dressed with yellow mustard, dark green relish, chopped raw onions, tomato slices, celery salt, and a poppy seed bun. - Tex-Mex dogs : Toppings include salsa, Monterey Jack cheese, and chopped jalapeno peppers. - Pigs in a Blanket : Wrapped in pastry and baked in the oven until toasty warm. - Baltimore Frizzled : Split open, then deep-fried. - Kansas City dogs : Sauerkraut and melted Swiss cheese served on a sesame seed bun. - New York City dogs : Replete with steamed onions and pale yellow mustard sauce. - Coney Island dogs : Topped with the legendary spicy meat mixture. - The Francheezie : A jumbo hot dog split down the middle and filled with either a generous dollop of Cheddar cheese or Velveeta. Wrapped in bacon and deep-fried, it's served on a toasted bun. - Southern slaw dogs : Served with a mound of juicy coleslaw on top. - Corn dogs : The venerable carnie dogs, skewered with a stick, dipped in cornbread batter, and then deep-f