Even though Danny Meyer and Shake Shack just opened their 100th location worldwide—blessing the first 100 customers at each store with free food for a day in the process—the company seems dead set on mainlining its ShackBurgers and crinkle-cut fries directly to fans' mouths.

Last week, Shake Shack announced that guests staying at the Chicago Athletic Association hotel would soon be able to order the company's dishes off a room service menu. And now, according to Eater, the New York-based burger chain has signed a deal to produce the first official Shake Shack cookbook. A collaboration between the company's CEO, Randy Garutti, and culinary directory Mark Rosati, the book will be published by Clarkson Potter, though an exact release date remains unknown.

And while the project appears to have some big names attached to it, at least in the cookbook world (Dorothy Kalins, who also worked on Gramercy Tavern's book, will produce it), Shake Shack nerds will be pleased to learn that Meyer, the company's founder and resident guru, will pen the foreword.

According to Eater, the book will seek to "bring the Shake Shack experience home," presumably without making your car smell like burgers and fries for a change.

[via Eater]