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    Shake Shack: Recipes & Stories

    3.7 3

    by Sammy Stokes, Mark Rosati, Danny Meyer (Introduction), Dorothy Kalins

    Hardcover

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    Customer Reviews

    • ISBN-13: 9780553459814
    • Publisher: Potter/TenSpeed/Harmony
    • Publication date: 05/16/2017
    • Pages: 240
    • Sales rank: 163,287
    • Product dimensions: 7.40(w) x 8.90(h) x 0.80(d)

    RANDY GARUTTI is the CEO of Shake Shack, the modern roadside burger-and-shake stand born in New York City with locations around the world.
     
    MARK ROSATI is the Culinary Director of Shake Shack.

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    Shake Shack’s first-ever cookbook, with 70 recipes and plenty of stories, fun facts, and pro tips for the home cook and ShackFan, as well as 200 photographs.
     
    Follow Shake Shack’s journey around the world; make your own ShackBurgers, crinkle-cut fries, and hand-spun frozen custard shakes at home; and get a glimpse into the culture, community, and inner workings of this global phenomenon.

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    The New York Times Book Review - Jenny Rosenstrach
    Shake Shack: Recipes and Stories…is what you might call on-brand. I.e., it's exactly the book you want it to be. Yes, you'll find at-home instructions for replicating all your favorite orders…but, in typical Shack fashion, you'll also come away feeling like (a) you want to apply for a job there; (b) now is the time to join the "Maker" revolution…mustard, relish, jam, anything; (c) you're somehow part of something way bigger than burgers and fries.
    Publishers Weekly
    ★ 04/03/2017
    Garutti and Rosati, respectively the CEO and culinary director of Shake Shack, unveil a must-read chronicle for fans of Danny Meyer’s famous eatery. This origin story is also a treatise on restaurant management, with chapters on corporate culture, the marketing efforts behind opening a new location, and a who’s who covering every aspect of the operation, including the hot dog supplier, the furniture maker, and their graphic designer. Among the several behind-the-scenes tales is a whopper on how a million-dollar mistake involving French fries ultimately provided invaluable lessons in creating a superior fried chicken sandwich. The 70 recipes cover burgers, dogs, crinkle-cut fries, and shakes in their many varieties. Recreating a Shack burger is one part achievable (smash-cook them on a cast iron griddle) and one part impossible (butcher Pat LaFrieda’s top secret beef blend). Still, the fun is in the trying, especially with various guest chef burgers such as David Chang’s Momofuko shrimp stack, with beef and shrimp patties dressed in a sauce of mayo, ketchup, and miso paste, as well as the Shack’s elusive peanut butter bacon burger. Peanut butter is also integral in the healthy dog biscuit recipe. The authors’ choice to include a pumpkin spice shake over their epic peanut butter frozen concoction can only be attributed to brain freeze. (May)
    From the Publisher
    One of this season’s most exciting new releases”
    —Eater.com

    “A must read”
    —Publishers Weekly, starred review

    "It's a fascinating read whether you're hungry for recipes or insider trivia about the cutthroat New York restaurant world."
    —BonAppetit.com

    "If anything can beat biting into a juicy Shake Shack burger at the restaurant, it's taking that first bite while wearing your pajamas in the comfort of your own home. Now that dream can become a reality with the release of the new Shake Shack cookbook."
    —People.com

    Library Journal
    ★ 05/15/2017
    Restaurant cookbooks often include an origin story, but rarely one so compelling as Shake Shack's. In this fascinating account of the wildly popular fast casual restaurant chain, a host of contributors—CEO Garutti, culinary director Mark Rosati, Union Square Hospitality Group CEO Danny Meyer, and many others—reflect on the ideas and actions that led to the company's success. Burgerphiles will drool over signature recipes for burgers, hot dogs, crinkle-cut fries, fried chicken sandwiches, shakes, and more (even dog biscuits). Though some recipes, such as those for frozen custards, have been tweaked for home kitchens, most include plenty of technical tips and step-by-step photographs to inspire confidence. VERDICT Essential for most collections, this cookbook features American favorites and a must-read restaurant retrospective. If the latter captivates you, try Alice Waters's 40 Years of Chez Panisse.

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