Attention to all food-consuming humans (which I assume is most of you, but whatever, I don't know your life): Shake Shack is releasing a cookbook. If you're not excited, then you probably haven't eaten at Shake Shack yet. In other words, this is very, very exciting, and I cannot be the only person who is now planning on eating literally nothing but burgers for the rest of my life. That is how exciting it is. (Bustle has reached out to Shake Shack for comment and will update this post if/when we hear back.)
The book, slated to be released in 2017 from Clarkson Potter, will be a collaboration from Shake Shack CEO Randy Garutti and culinary director Mark Rosati, with a forward by Danny Meyer, restauranteur extraordinaire, CEO of Union Square Hospitality Group, and original founder of Shake Shack. Readers can expect "recipes and stories to bring the Shake Shack experience home." All I can say is: There better be a freakin' crinkle cut fries recipe in there.
With locations in 16 states and the District of Columbia, as well as stores in the U.K., Japan, Turkey, Russia, the Middle East, and South Korea (where they're currently serving about 3,000 customers a day since opening on July 22), Shake Shack's rise to the top of the ~artisan fast food~ market has been steady since 2004. Pretty impressive for a restaurant whose initial concept was a "modern-day roadside burger stand."
It's hard to pinpoint what, exactly, is their signature item. Is is crinkle cut fries? Is it their mysteriously delicious ShackSauce? What about their 'Shroom Burger? Or their frozen custard, often featuring collaborations from local foodie favorites?
WHICH ONE EVEN?! They're all so good!
Because my love for Shake Shack is maybe matched by my hatred of lines, especially lines in which I am waiting to be fed (let's face it: There is no line like a Shake Shack line, because those things are monstrous), I'm especially amped at the prospect of eating those crinkle-cut fries within the comfort of my own home. Granted, I will have to be cooking said fries myself, which presents an entirely new set of stressors, but, I'm willing to suffer a bit for some peace and quiet and ShackSauce.
Details are scarce right now, but you'd better believe I'll be keeping me ear to the ground for the next year. One thing's for sure: It'll be worth it.