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The history of the iconic Chicago hot dog and the stands that built its legacy

Part culinary history, part street-corner anthropology, Chicago Style is a love letter to a city that built its identity on a bun. This book dives deep into the neon-lit, steam-fogged world of Chicago’s hot dog stands—those stubborn, glorious institutions where time seems to have stopped somewhere around 1963. Here, the steamed bun is sacred; the snap of the Vienna Beef frank is non-negotiable; and the famous warning—no ketchup—is less a rule than a social philosophy.

Chicago Style tells the story of the families, immigrants, hustlers, and neighborhood lifers who turned a humble Depression-era sandwich into one of the most recognizable foods in America. These stands are more than places to eat—they are tiny republics of flavor where politics, sports, gossip, and history are traded over paper boats loaded with mustard, relish, onions, tomatoes, sport peppers, celery salt, and a spear of pickle. With full-color art photography capturing the stands’ iconic visual culture and a reporter’s instinct for the characters who live behind the counter, Chicago Style reveals the Chicago hot dog stand for what it truly is: a form of civic architecture—democratic, delicious, and defiantly itself.

There are few things that Chicagoans feel more passionately about than pizza. Most  have strong opinions about whether thin crust or deep-dish takes the crown, which ingredients are essential, and who makes the best pie in town.

And in Chicago, there are as many destinations for pizza as there are individual preferences. Each of the city's seventy-seven neighborhoods is home to numerous go-to spots, featuring many styles and specialties. With so many pizzerias, it would seem impossible to determine the best of the best.

Enter renowned Chicago-based food journalist Steve Dolinsky! In Pizza City, USA: 101 Reasons Why Chicago Is America's Greatest Pizza Town, Dolinsky embarks on a pizza quest, methodically testing more than a hundred different pizzas in Chicagoland. Zestfully written and thoroughly researched, Pizza City, USA is a hunger–inducing testament to Dolinsky's passion for great, unpretentious food.

This user-friendly guide is smartly organized by location, and by the varieties served by the city's proud pizzaioli–including thin, artisan, Neapolitan, deep-dish and pan, stuffed, Sicilian, Roman, and Detroit-style, as well as by-the-slice. Pizza City also includes Dolinsky's "Top 5 Pizzas" in several categories, a glossary of Chicago pizza terms, and maps and photos to steer devoted foodies and newcomers alike.