The first-ever Shake Shack cookbook is on its way.
CEO Randy Garutti and culinary director Mark Rosati are working on a collection with producer Dorothy Kalins, a company spokesperson confirmed to Fortune via email. Expected to launch next year, the cookbook will feature “recipes and stories to bring the Shake Shack experience home.”
The book will also feature an introduction penned by Union Square Hospitality Group CEO Danny Meyer, who is the restaurateur behind the popular burger chain. Meyer previously worked with Kalins on the The Gramercy Tavern Cookbook released in 2013.
Shake Shack has kept a tight lid on the specifics, not that that’s stopped people from speculating on what’s inside the cookbook. For example, will the chain finally reveal the ingredients in its secret sauce?
Whether or not it does, Shake Shack’s recent recent sales success and expansion suggest customers would enjoy easier access to its staple foods, from the ShackBurger to crinkle-cut fries and frozen custard—long lines not included.
Back in March, Shake Shack opened its first California location in Los Angeles. And in August it opened its 100th location at the Boston Seaport. To celebrate the milestone, the chain gave out free burgers to the first 100 customers at each of its locations worldwide. It remains to be seen where Shake Shack moves to next, but by then customers may not have to travel to fix cravings at all.