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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. There, 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.
Approachable and deeply flavourful, 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 amongst friends. 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.
Details
Hardcover / 304 pages
Published 13 October 2026
