Essentially Basque
Bringing Spanish Cooking Home
Will be published approx. on 15. October 2026
Book
Hardback
304 pages
978-1-4197-8442-2 (ISBN)
Description
Essentially Basque is a comprehensive cookbook from expert chef Ryan Bartlow and longtime Anthony Bourdain collaborator and food writer Laurie Woolever that spans the entire Basque region in Spain, a destination that is beloved by the food world for its fresh produce, delicious dishes, and more
The Basque country, nestled between Spain and France, is legendary among chefs for its vibrant markets, deep culinary traditions, and a culture that prizes eating well. From rustic tavern fare to the refined techniques of Michelin-starred kitchens, it's a place where food is a way of life.
Ryan Bartlow spent his formative years cooking at Akelarre, a three Michelin-starred restaurant in San Sebastian, while living above a humble village tavern where croquetas, txuleta steaks, and simple red wine became his daily sustenance. Those experiences shaped him as a cook and continue to inspire his menus today at his acclaimed New York restaurants Ernesto's and Bartolo.
With just a handful of simple ingredients-potatoes, olive oil, eggs, shrimp, tomatoes, garlic-plus a few easily sourced Spanish staples like piquillo peppers, tinned fish, and paprika, Bartlow shows how to create dishes that are at once rustic and refined. Recipes include croquetas de jamon with creamy centers and crisp exteriors; the classic tortilla de patatas, custardy and tender; gildas, the iconic pintxo of anchovies, peppers, and olives; and the silkiest creme caramel you've ever tasted.
Approachable and deeply flavorful, these are recipes designed for real home kitchens-no foams, no screaming-hot pans, no tricks, just food meant to be eaten with wine, cider, sherry, or beer among friends, family, or on your own while dreaming of San Sebastian. Alongside the recipes are thoughtful menus, plating tips, cocktail recipes, and a guide to the best Spanish products, Bartlow also includes a travel guide for those who want to explore the Basque country firsthand.
Bringing together Bartlow's most trusted recipes and techniques and the storytelling of Laurie Woolever-longtime collaborator of Anthony Bourdain-Essentially Basque captures the spirit of Spanish culture and distills one of the world's most celebrated food regions into dishes any home cook can master.
The Basque country, nestled between Spain and France, is legendary among chefs for its vibrant markets, deep culinary traditions, and a culture that prizes eating well. From rustic tavern fare to the refined techniques of Michelin-starred kitchens, it's a place where food is a way of life.
Ryan Bartlow spent his formative years cooking at Akelarre, a three Michelin-starred restaurant in San Sebastian, while living above a humble village tavern where croquetas, txuleta steaks, and simple red wine became his daily sustenance. Those experiences shaped him as a cook and continue to inspire his menus today at his acclaimed New York restaurants Ernesto's and Bartolo.
With just a handful of simple ingredients-potatoes, olive oil, eggs, shrimp, tomatoes, garlic-plus a few easily sourced Spanish staples like piquillo peppers, tinned fish, and paprika, Bartlow shows how to create dishes that are at once rustic and refined. Recipes include croquetas de jamon with creamy centers and crisp exteriors; the classic tortilla de patatas, custardy and tender; gildas, the iconic pintxo of anchovies, peppers, and olives; and the silkiest creme caramel you've ever tasted.
Approachable and deeply flavorful, these are recipes designed for real home kitchens-no foams, no screaming-hot pans, no tricks, just food meant to be eaten with wine, cider, sherry, or beer among friends, family, or on your own while dreaming of San Sebastian. Alongside the recipes are thoughtful menus, plating tips, cocktail recipes, and a guide to the best Spanish products, Bartlow also includes a travel guide for those who want to explore the Basque country firsthand.
Bringing together Bartlow's most trusted recipes and techniques and the storytelling of Laurie Woolever-longtime collaborator of Anthony Bourdain-Essentially Basque captures the spirit of Spanish culture and distills one of the world's most celebrated food regions into dishes any home cook can master.
More details
Language
English
Place of publication
New York
United States
Illustrations
Full-color photographs throughout
Dimensions
Height: 254 mm
Width: 203 mm
ISBN-13
978-1-4197-8442-2 (9781419784422)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Persons
Ryan Bartlow is the chef and co-owner of Ernesto's and Bartolo in New York City. He began working in restaurants at age 14 at Baskin-Robbins in his native Chicago. After culinary school, he moved to Spain to cook at the famed Akelarre, and from there, cooked in some of the most respected kitchens in the U.S., including Alinea in Chicago, Animal in LA, and Frankie's Sputino, Quality Eats, and Frenchette in New York. Ernesto's has been heaped with accolades since its opening. Pete Wells named it #3 on the list of Best Restaurants in New York for The New York Times in 2021, and it has remained high on that list ever since. It also received glowing reviews in New York magazine, Eater, and GQ, which named it one of the best new restaurants in America. In the summer of 2025, he opened his second Spanish restaurant, Bartolo, in the West Village, which has already started garnering critical acclaim. Laurie Woolever is a New York Times bestselling author, editor, speaker, and former cook. For nearly a decade, she worked as the lieutenant to Anthony Bourdain, coauthoring Appetites: A Cookbook and World Travel: An Irreverent Guide with him. She later authored Bourdain: The Definitive Oral Biography, Richard Hart Bread, and Care and Feeding.