By Mike Pomranz
Updated September 08, 2016
Credit: © Patti McConville / Alamy

Though at its core, Shake Shack was purposefully modeled after a typical American fast food burger-and-fries-joint, the chain has always claimed to be a bit different—a bit higher quality, a bit more upmarket, a bit more socially conscious. You could maybe even call it a bit more “New York City.”

In that vein, the Shack is once again making a move that subtly insinuates its own superiority over all other fast food vendors: According to Eater, the burger slinger is set to release its own cookbook, a tome billed as including “recipes and stories to bring the Shake Shack experience home.” Because nothing says “home-cooked meal” like crinkle cut fries.

Reportedly, the book will be a collaboration between Shake Shack’s CEO Randy Garutti and culinary director Mark Rosati, with an introduction appropriately penned by the chain’s original guru and Union Square Hospitality Group overlord Danny Meyer. If you still haven’t heard the story about how Meyer sketched out the original idea for the burger joint on a napkin, this intro seems like it just might be your chance!

Additional details are scarce at the moment beyond the fact that it is being produced with Dorothy Kalins, who also worked on another Danny Meyer-inspired cookbook, The Gramercy Tavern Cookbook, and will be published by Clarkson Potter. But as we learn more we’ll let you know. One can only hope the book will include Shake Shack’s biggest culinary lesson: It never hurts to serve your fast food with a healthy dose of beer and wine.