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Shake Shack’s First Cookbook Hits Shelves This Spring

Plus a new James Beard biography, Kristen Kish’s first book, and more

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Clarkson Potter

Shake Shack fans, brace: Restaurateur Danny Meyer’s hit burger chain is releasing a cookbook this spring. Shake Shack: Recipes & Stories, written by CEO Randy Garutti, culinary director Mark Rosati, and cookbook author Dorothy Kalins, hits shelves on May 16, but is available for pre-order now. Meyer wrote the introduction to the book, which promises to have 70 recipes, 200 photographs, and cooking tips for reproducing Shack burgers and shakes at home. "Mark and I had a blast reminiscing on Shake Shack’s story and the team members who made it all happen,” Garutti wrote in a statement to Eater. “Throughout the anecdotes, business lessons and recipes, our first-ever Shack book captures the sincere passion of everyone who built the Shake Shack community these past 16 years.”

Reprinted from Shake Shack. Copyright © 2017 by Shake Shack Enterprises, LLC. Photographs copyright © 2017 by Christopher Hirsheimer and Melissa Hamilton. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group.

In other forthcoming cookbook news:

— Top Chef winner and chef Kristen Kish’s new cookbook, Kristen Kish Cooking: Recipes and Techniques, lands on shelves this fall. In it, Kish lays out 80 recipes that cover her “Korean heritage, Michigan upbringing, Boston cooking years,” and Top Chef days. The cover — with or without a jacket — looks pretty cool, too:

— James Beard Award-winning food writer John Birdsall has signed on to compose a new biography of one of the food world’s most prolific champions: James Beard. According to Publisher’s Marketplace (subscription req’d) James Beard: The Man Who Ate Too Much will be “a reassessment of James Beard's life, chronicling how the failed actor turned caterer became such a widely-read food personality and author, tracing how Beard's personal call for a return to America's natural bounty and an embrace of pleasure in cooking and eating brought cuisine into culture, and in the process constructed what we understand as ‘American Food.’” The book does not yet have a release date.

The Art of Flavor: Practices and Principles for Creating Delicious Food is SF-based chef Daniel Patterson’s new book, which he co-wrote with noted perfumer and author Mandy Aftel. In 60 recipes and nearly 300 pages Patterson and Aftel champion the idea that “foods in their natural state are infinitely more nuanced than the laboratory can replicate — and offer far greater possibilities for deliciousness.” The authors outline “four basic rules” for coaxing flavor out of food, using scent as a guide. The book will be available this summer, on August 1.

— Finally, Atlanta-based chef, restaurateur, and some time TV personality Hugh Acheson is writing another cookbook. Called The Chef and the Slow Cooker, it will feature photographs by Andrew Thomas Lee when it hits shelves on October 17, 2017.

Edits are coming.

A post shared by Hugh Acheson (@hughacheson) on

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