Shake Shack: Recipes and Stories by Randy Garutti and Mark Rosati ($26, Clarkson Potter) begins with a history lesson. Founder Danny Meyer writes about how he came to be the food mogul he is today, which is followed by the authors' history of the restaurant as well as the American burger, complete with menu sketches, timelines and cow schematics.

Your reward for getting through all that? The (Close Enough) Shack Sauce recipe. I knew it had mustard, pickles and ketchup, bound with mayo, but I needed the amounts, and the cayenne pepper, to make it all come together.

A plate of ShackBurger, cheese fries and Salted Toffee shake at Shake Shack in Plano. (Jae S. Lee / Staff Photographer)

The other recipes touch on burger twists: Peanut Butter Bacon, the ShackMeister and the Roadside Double. If the dog is your game, the Shack-cago Dog can become a Taxi Dog, a Cheddar Bacon Dog or a Deli Dog. The book goes beyond the menu, offering a classic corn dog recipe and lots more on a bun.

There's even a Texas shoutout to Lockhart, home of Kreuz Market and their famous sausage links. You'll find a recipe in the book for the Lockhart Link, a burger made for the first Austin Shack that includes smoked jalapeño cheese sausage. The Dallas-area restaurant locations have a Link Burger on their menus, which includes sausage from Pecan Lodge.

You want crinkle cut fries with that? Yes, topped with cheese, chili and/or bone marrow gravy. For those who prefer the bird, chicken makes an appearance in the book, along with the shakes.

My favorite recipe: Bocce's PB and Banana Dog Biscuits for your pooch.

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