{"product_id":"shake-shack-isbn-9780553459814","title":"Shake Shack","description":"\u003cb\u003eShake 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.\u003c\/b\u003e\u003cbr\u003e  \u003cbr\u003e 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.“One of this season’s most exciting new releases”\u003cbr\u003e \u003cb\u003e—Eater.com\u003c\/b\u003e\u003ci\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e“A must read”\u003cbr\u003e\u003cb\u003e\u003ci\u003e—Publishers Weekly\u003c\/i\u003e, starred review\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\"It's a fascinating read whether you're hungry for recipes or insider trivia about the cutthroat New York restaurant world.\"\u003cb\u003e\u003cbr\u003e\u003ci\u003e\u003cb\u003e\u003ci\u003e—\u003c\/i\u003e\u003c\/b\u003eBonAppetit.com\u003c\/i\u003e\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e\"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 \u003ci\u003eShake Shack\u003c\/i\u003e cookbook.\"\u003cbr\u003e\u003cb\u003e\u003ci\u003e—\u003c\/i\u003ePeople.com\u003c\/b\u003eRANDY GARUTTI is the CEO of Shake Shack, the modern roadside burger-and-shake stand born in New York City with locations around the world.\u003cbr\u003e  \u003cbr\u003e MARK ROSATI is the Culinary Director of Shake Shack.\u003cb\u003eChick’n Shack\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e Makes 4\u003cbr\u003e\u003cbr\u003eThis 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.\u003cbr\u003e\u003cbr\u003e \u003cb\u003eButtermilk Marinade:\u003c\/b\u003e\u003cbr\u003e 2 cups buttermilk\u003cbr\u003e 1 small shallot, peeled and sliced\u003cbr\u003e1\/2 small jalapeño, halved\u003cbr\u003e1\/2 small clove garlic, peeled and smashed\u003cbr\u003e 2 teaspoons salt\u003cbr\u003e1\/4 teaspoon freshly ground black pepper\u003cbr\u003e  \u003cbr\u003e \u003cb\u003eSeasoned Flour:\u003c\/b\u003e\u003cbr\u003e 3 1\/2 cups flour\u003cbr\u003e 4 teaspoons baking powder\u003cbr\u003e 3 teaspoons kosher salt\u003cbr\u003e 2 1\/2 teaspoons smoked paprika\u003cbr\u003e 1 1\/2 teaspoons freshly ground black pepper\u003cbr\u003e 1 teaspoon cayenne\u003cbr\u003e 1 teaspoon celery salt\u003cbr\u003e  \u003cbr\u003e 2 thinly sliced, skinless boneless chicken breasts, about 6 oz. each, halved crosswise\u003cbr\u003e Canola oil for deep-frying\u003cbr\u003e 4 tablespoons Buttermilk Herb Mayo \u003ci\u003e(recipe follows)\u003c\/i\u003e\u003cbr\u003e 4 hamburger potato buns, buttered and toasted \u003cbr\u003e 12 round kosher dill pickle slices\u003cbr\u003e 2 pieces green leaf lettuce, shredded in long strips\u003cbr\u003e  \u003cbr\u003e \u003cb\u003e1. For the Buttermilk Marinade: \u003c\/b\u003emix together all ingredients in a medium mixing bowl. Set aside.\u003cbr\u003e\u003cbr\u003e \u003cb\u003e2. For the Seasoned Flour: \u003c\/b\u003ewhisk together all ingredients in a deep wide dish. Set aside.\u003cbr\u003e\u003cbr\u003e \u003cb\u003e3. \u003c\/b\u003eAdd 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.\u003cbr\u003e \u003cb\u003e\u003cbr\u003e4. \u003c\/b\u003eLift one piece of chicken at a time from the marinade, and dredge really well in the seasoned flour, shaking off any excess flour.\u003cbr\u003e \u003cb\u003e\u003cbr\u003e5. \u003c\/b\u003eReturn 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.\u003cbr\u003e \u003cb\u003e\u003cbr\u003e6. \u003c\/b\u003ePour 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.\u003cbr\u003e \u003cb\u003e\u003cbr\u003e7. \u003c\/b\u003eUse 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.\u003cbr\u003e \u003cb\u003e\u003cbr\u003e8. \u003c\/b\u003eSpread 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.\u003cbr\u003e \u003cb\u003e\u003cbr\u003eButtermilk Herb Mayo\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eMakes 2 cups\u003cbr\u003e \u003cb\u003e\u003cbr\u003e\u003c\/b\u003e2 cups Hellman’s mayonnaise\u003cbr\u003e 2 tablespoons buttermilk\u003cbr\u003e 2 teaspoons white wine vinegar\u003cbr\u003e 1 tablespoon finely chopped parsley\u003cbr\u003e 2 teaspoons finely chopped chives\u003cbr\u003e 1\/4 teaspoon finely chopped fresh thyme\u003cbr\u003e 1\/2 teaspoon kosher salt\u003cbr\u003e 1\/4 teaspoon freshly ground black pepper\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e Put all the ingredients into a medium mixing bowl and stir until well combined.","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":46299997143269,"sku":"NP9780553459814","price":26.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780553459814.jpg?v=1767736441","url":"https:\/\/k12savings.com\/es\/products\/shake-shack-isbn-9780553459814","provider":"K12savings","version":"1.0","type":"link"}