Essentially Basque - by Ryan Bartlow & Laurie Woolever (Hardcover)

Book Synopsis

SAVEUR, "The 15 Cookbooks We're Most Looking Forward to this Fall"

From expert chef Ryan Bartlow and longtime Anthony Bourdain collaborator and food writer Laurie Woolever, Essentially Basque is a comprehensive cookbook that brings Spain's Basque region--a destination beloved for its fresh produce, vibrant food culture, and unforgettable dishes--to your table.

Approachable and deeply flavorful, the recipes are 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 Sebastián.

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.

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 Sebastián, 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 jamón 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 crème caramel you've ever tasted.

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.

Review Quotes

"Essentially Basque is generous, precise, and completely without pretense."

-- "--GRANT ACHATZ, Michelin-starred chef and restaurateur"

"Both inspiring and practical, the kind of book you return to again and again."

-- "--ERIC RIPERT, chef and co-owner of Le Bernardin"

"Each dish tells a story and takes you on an adventure with Ryan Bartlow as your guide."

-- "--FARIDEH SADEGHIN, food writer and recipe developer"

"Even if this cookbook only had one recipe in it--the chicken croquetas--it would still be worth every penny!"

-- "--GABRIELLE HAMILTON, chef and author of Blood, Bones & Butter"

"I've never been to Spain, but Ryan's food is so good I don't have to."

-- "--MATTY MATHESON, chef, restaurateur, actor, and bestselling author"

"Ryan's recipes are lovingly created, showcasing his deep passion for, and knowledge of, Basque cuisine."

-- "--GAIL SIMMONS, food expert, TV host, and author"

"There's no better guide to the traditions of Basque and Spanish cuisine than Ryan Bartlow, and there's no better book than this one. Five stars."

-- "--ADAM PLATT, former restaurant critic for New York magazine and author of The Book of Eating"

"This is a book fully steeped in a sense of place, including helpful guides to the Basque language and Basque-Spanish drinking culture, and a travel guide to the region itself, with gorgeous photographs."

-- "--SAVEUR, The 15 Cookbooks We're Most Looking Forward to this Fall"

About the Author

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.