Exactly how does Shake Shack get the edges of its burger so crispy, but still keep the meat juicy on the inside? What goes into ShackSauce? Why isn’t the French-dip burger, or the breakfast sandwich, widely available? You’ll presumably learn the answers to these age-old questions by reading Clarkson Potter’s forthcoming Shake Shack cookbook, written by CEO Randy Garutti and culinary director Mark Rosati. Ideally, it’ll be out by next summer — just in time for you to flex at your local barbecue.
All will be revealed.