Author: Garutti, Randy

Brand: Clarkson Potter

Color: Multicolor

Edition: Illustrated

Binding: Hardcover

Format: Illustrated

Number Of Pages: 240

Release Date: 16-05-2017

Details: Product Description 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. Review “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 About the Author 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. Excerpt. © Reprinted by permission. All rights reserved. Chick’n Shack Makes 4 This recipe may look simple, but getting there took two years! There were so many variables: how to season the flour, the marinade, the sauce? Spicy or sweet? Our core question was: What makes a great chicken sandwich? The chicken! Where to find enough good, all-natural meat? And how to portion it? The ideal for 4 is: 2 thinly sliced skinless, boneless chicken breasts, halved crosswise, about 6 oz. each. At the Shacks we steep the chicken in a tenderizing sous vide bath; at home, it’s a buttermilk marinade. Buttermilk Marinade: 2 cups buttermilk 1 small shallot, peeled and sliced 1/2 small jalapeño, halved 1/2 small clove garlic, peeled and smashed 2 teaspoons salt 1/4 teaspoon freshly ground black pepper   Seasoned Flour: 3 1/2 cups flour 4 teaspoons baking powder 3 teaspoons kosher salt 2 1/2 teaspoons smoked paprika 1 1/2 teaspoons freshly ground black pepper 1 teaspoon cayenne 1 teaspoon celery salt   2 thinly sliced, skinless boneless chicken breasts, about 6 oz. each, halved crosswise Canola oil for deep-frying 4 tablespoons Buttermilk Herb Mayo (recipe follows) 4 hamburger potato buns, buttered and toasted 12 round kosher dill pickle slices 2 pieces green leaf lettuce, shredded in long strips   1. For the Buttermilk Marinade: mix together all ingredients in a medium mixing bowl. Set aside. 2. For the Seasoned Flour: whisk together all ingredients in a deep wide dish. Set aside. 3. Add the chicken breasts to the bowl of buttermilk marinade. Cover and marinate in the refrigerator for at least 1 hour and up to 8 hours. 4. Lift one piece of chicken at a time from the marinade, and dredge really well in the seasoned flour, shaking off any excess flour. 5. Return the chicken to the marinade, fully submerge one more time, then dredge again in the seasoned flour. Shake off excess flour and set aside. Discard the marinade. 6. Pour the oil into a heavy, deep pot to a depth of 4 inches. Heat over medium heat until the temperature of the oil reaches 350°F on a candy thermometer. 7. Use a wire spider or slotted spoon to carefully lower the chicken into the hot oil. Fry 2 pieces of chicken at a time until the crust is deep golden brown and crisp, about 5 minutes. Transfer the chicken to paper towels to drain. 8. Spread the Buttermilk Herb Mayo on the bottom of the bun. Add 3 pickle slices and a quarter of the shredded lettuce. Transfer the chicken to the prepared buns and serve. Buttermilk Herb Mayo Makes 2 cups 2 cups Hellman’s mayonnaise 2 tablespoons buttermilk 2 teaspoons white wine vinegar 1 tablespoon finely chopped parsley 2 teaspoons finely chopped chives 1/4 teaspoon finely chopped fresh thyme 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper

EAN: 9780553459814

Package Dimensions: 9.3 x 7.6 x 0.9 inches

Languages: English